By Nina Jesih
Everyone knows someone that doesn’t like unhealthy junk food. I always admired those people, because I must say I could not survive without hamburgers or greasy pizza. This unhealthy food was on my plate at least three times a week and I couldn’t get enough of it. But how can I live without those precious dishes? I almost gave up, but then I found a secret treasure. Try your traditional fried chicken with coconut oil or baked in the oven. For an even healthier version, omit the bacon.
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Fried chicken with a twist
- Yield: 2 1x
Ingredients
- 2 chicken breast
- 2-3 eggs
- 6 tsp water
- 0’5 tsp salt
- 0’5 tsp pepper
- 1 cup almond flour
- coconut oil
- bacon (by choice)
Instructions
- Blend your eggs and water with a mixer and pour it on a plate.
- Mix almond flour, salt and pepper on another plate.
- Dip chicken breast into eggs and then flour.
- You can add some bacon for a better taste (use toothpicks).
- Put coconut oil in a pan and cook for a few minutes on both sides.
- You can also put the meat in an oven and bake for 25 minutes on 356°.
- Category: Main
- Cuisine: English
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sodium: 2477
- Fat: 51
- Carbohydrates: 12
- Protein: 49
Fried chicken is a dish that I loved since I was a young girl and I still think about it when I go to my grandparent’s house. Unluckily, it has so many calories I avoided fried food at arm’s length. And I don’t have to anymore!
Frequently Asked Questions
What makes this fried chicken different from a standard recipe?
The twist here typically involves a non-traditional marinade, coating, or spice blend that departs from classic Southern-style preparation. Check the specific seasoning mix, as that is where the variation lives.
What oil and temperature should I use for frying?
Neutral oils like vegetable or peanut oil work best, heated to around 325 to 350 degrees Fahrenheit. Keeping the temperature steady prevents the coating from burning before the chicken cooks through.
How do I know when the chicken is cooked without cutting into it?
Use an instant-read thermometer and pull the chicken when the thickest part reads 165 degrees Fahrenheit. The coating should be deep golden brown at that point.
