This is a simple and quick meal for a week night. The “breading” I used is also good for coating and frying vegetables or mushrooms. I paired the chicken with Paula Deen’s Spinach Salad with Warm Bacon Dressing. This meal was so good that I was eating with both hands.
1/3 cup Carbquik
1/3 cup almond flour
1/3 cup finely grated parmesan cheese
Season with salt and pepper
I used , boneless chicken breasts because they were on sale, not because I’m opposed to chicken with skin in any way.
Beat two eggs well and add two tablespoons of water. Dip the chicken into the eggs and let excess drip off. Then coat both sides with the breading mixture. Allow the chicken to rest a few minutes at this point. This helps the coating to set, and the chicken will also cook better if it isn’t really cold. Preheat about 1/4 inch of oil in a frying pan. (On my stove, things fry well with the burner set on 6. If you aren’t used to frying, get a thermometer and make sure your oil is 350 degrees.) When the oil is heated, add a few tablespoons of butter. Fry the chicken for 4-5 minutes per side. This can vary some depending on the thickness of your chicken. Add some salt and pepper while the chicken is still hot.
Cube up any leftover chicken to take for lunch on a tossed salad the next day. It’s good cold too!
It’s hard to determine an exact carb count on this recipe. There are less than 10 net carbs in all of the breading. I coated 8 large pieces of chicken and had breading left over. I would say about 1 net carb per piece.