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Low-Carb Fried Chicken

With a Tortilla Twist

· Our Stories,Supper Stories,Frugal Meals

I'm always looking for ways to accommodate the unique dietary needs of my friends and family and this one is perfect for the carb-avoiders in my life!

Don't play with me. You know you want to eat that.

 

I thoroughly enjoyed it and I'm willing to bet you will too. It was SO good!

 

I'm not a low-carber, keto-er or otherwise labeled eater (labels and I are not friends) but I do have several people in my life who benefit from a higher protein, lower carb diet. I'm always looking for ways to accommodate the unique dietary needs of my friends and family and this one is perfect for the carb avoiders in my life!

 

It couldn't be easier and perhaps, more surprising. Here's why. I breaded it in THESE:

...which my husband basically thought was a magic trick.

I split the breasts into thinner pieces (kinda like butterflying them but ending up with 2 separate pieces.) This allowed the meat to cook thoroughly without the coating burning. This whole recipe only has 7 ingredients (counting things like salt, pepper and oil) only took about 30 minutes to complete. Carbs or not, that made me happy.

Here, let me show you how easy it was:

Low Carb Tortilla Breaded Fried Chicken

(Makes 12 pieces, serves 6)

Ingredients:

6 boneless skinless chicken breasts, sliced down the middle (into 2 thinner full width pieces)

6 Sol de Oro Low Carb Tortillas (link above)

1 tsp paprika (plus a little extra for seasoning)

1/2 tsp salt (plus some more for seasoning...pink himalayan is my jam)

1/2 tsp garlic powder (plus a little extra for seasoning)

Pepper to taste

Frying oil of your choice (I prefer avocado, cold pressed sunflower or refined coconut)

Directions:

Preheat your oven to 250*. Place the tortillas, directly on the rack, into the oven and allow to dry out/slightly toast for about 20 minutes, or until crisp but not over-baked.

Set the split breasts on a large plate or cookie sheet and sprinkle with just a bit of the salt, pepper, garlic and paprika on each side.

Preheat your oil in a skillet (about 1/3 of the way up the sides) over medium to medium-high heat. I don't temp my oil, but you're going for roughly 350*.

Remove the tortillas from the oven and crumble into a blender or food processor. Blend until a fine flour is produced.

Whisk the salt, pepper, garlic and paprika into the flour.

Dredge each piece of chicken in the "flour" on both sides.

Check the oil by sprinkling a little of the flour into it. If the oil sizzles (we say if it "dances"), it's ready.

Fry each piece until golden and crisp. I cant say how long this will be because I don't know how thick your chicken breasts are, but maybe 5-8 minutes each side. Adjust your heat as needed, especially if you're using cast iron. I usually have to drop the temp after the first batch is done.

Drain on a rack or paper towels, sprinkle with salt if desired and serve. We had ours with sauteed collard greens and pureed cauliflower and it was DELICIOUS.

I have big plans for other ways to use this "tortilla flour" in the future, including fried okra. Would love to hear of any ways you come up with to use it too!

If you try this (or any) of my recipes, I'd love to hear all about it. Please head over to Instagram and join our vibrant community! You can find us HERE and we'd love to have you!

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