After purchasing a small deep fryer at Aldi, we “invented” breading for chicken that worked shockingly well. I even breaded some bone-in chicken thighs and I was shocked by our success, especially because I’ve never enjoyed fried chicken. I hope everyone enjoys this gluten-free, low-carb alternative to breaded chicken tenders as much as we did.
- 3 eggs, lightly beaten
- 1/2 c coconut flour
- 1/2 c grated Parmesan cheese
- 1 T poultry seasoning
- 2 t garlic powder
- 1/4 t dried Italian seasoning
- 2 t sea salt
- 1/4 t cayenne pepper
- oil for frying (We used coconut.)
- chicken (We used boneless chicken tenders and bone-in, skin-on thighs.)
- Heat oil to 350 degrees Fahrenheit.
- Place beaten eggs in a shallow bowl or dish. In a second shallow bowl or small dish, combine coconut flour, Parmesan cheese, and seasonings. Blend well.
- Use your left hand to place chicken, one or two pieces at a time, into the egg wash. Coat all sides with egg, and then use your left hand (“wet” hand) to place chicken in “breading”.
- Use your right hand (“dry” hand) to coat the chicken pieces in “breading”, and then use your “dry hand” to place chicken on a plate to rest.
- Fry chicken pieces in the heated oil for approximately 7 minutes (or until done).
Note: We marinated our chicken in Frank’s Red Hot Sauce before we breaded it. It gave the chicken some added flavor that it really needed. I’d bet you could marinate the chicken in ranch dressing or buttermilk before breading as well, and I’m sure you’d get a tasty result.
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