This recipe is from my soon to be published cookbook with a working title of “Weight No More – Low Carb Phase 2″. I’m struggling with the title so if you have any feedback on the title or title suggestions I will gladly gift you the book when it comes out on Kindle. I’m serious. Even if I don’t use your suggestions, I value your feedback so I’m happy to get the ball rolling with a free book offer
This recipe is for 4 servings with a net carb count of 6 carbs per serving.
I like to use a technique called “flash frying” when making deep fried dishes. By cooking the chicken prior to coating it you only need to fry it for 30 to 60 seconds instead of 6 to 8 minutes. The chicken absorbs much less oil and yet tastes just as crispy and delicious as if you deep fried it in the traditional way. I know, I know, we’re not counting calories or fat grams when low-carbing, but it doesn’t hurt to go for healthier eating when you can.
BTW – the carbs are figured as best as possible, although it’s really impossible to determine exactly how much buttermilk and how much flour will cling to your chicken. Just to be on the safe side, I’ve slightly overestimated the carbs.
3 cups chicken broth
2 teaspoons salt or celery salt
1 ½ cups buttermilk, low fat
1 tablespoon Cajun or Creole seasoning
1 pound boneless, skinless chicken tenders
2 cups soy flour
4 to 6 cups frying oil
Heat the chicken broth with 1 teaspoon salt in a medium pot over high heat. Add the chicken tenders and bring the broth to a simmer. Cover, reduce heat to low. Simmer until the chicken is thoroughly cooked, about 30 minutes.
While the chicken is cooking:
Pour oil into a large pot and heat to 400 degrees F.
Line a baking pan with paper towels. Set a wired rack (such as the kind you use for cooling baked goods) on top of the paper towels.
Combine flour, Creole seasoning and 1 teaspoon salt in a shallow dish.
Warm the buttermilk just enough to take the chill off and pour into a large bowl.
Once chicken is cooked remove from liquid, pat dry and place into buttermilk bowl.
Remove chicken from buttermilk and dredge in flour mixture. Dip in buttermilk and dredge again in flour mixture. This will give you a nice thick coating that your family will thank you for.
Fry several chicken pieces at a time, turning at least once with tongs, until deep golden brown, about 30 to 60 seconds for each batch. Place chicken on the wire rack as you remove it from the fryer.
Healthy Eating Tips
Choose an oil that’s low in saturated fat such as grape seed, peanut, or soybean oil.
Watch your oil temperature carefully. Clip a fry thermometer to the side of the pan so you can keep the temperature consistent. If it’s not hot enough, your food will soak up lots of extra oil that isn’t necessary to make it either crispy or delicious. If it’s too hot it will move very quickly from just right to burned and inedible.
In the book I’ll be including a recipe for “Nutty Lemon Rice” which utilizes a simple technique to use cauliflower in place of rice but you can serve green beans sautéed over medium heat in garlic and extra-virgin olive oil. 10 four-inch long beans will add 2 carbs to this meal’s carb count and one 1 Minute Muffin per person which will add #carbs to the meal. So if you make this meal as posted here you’ll have a total net carb count of # per person.