Low Carb Southern Fried Chicken Strips Recipes
LOW CARB SOUTHERN FRIED CHICKEN STRIPS
EXCELLENT Coating. THis was inspired by George Stella of the Food Network program "Low Carb and Loving It!" I changed a few things to our tastes. The variations are for different "flavors" to your fried chicken! Works great for vegetables, cheese..basically anything you can fry!
Provided by CookbookCarrie
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat your oil to 350 degrees, very important to maintain this temperature, do not overcrowd!
- Combine sifted flour and seasonings in a pie plate.
- Scramble eggs and milk in another pie plate.
- Dip a tender first in the soy flour mixture, shaking off excess, then into milk mixture, making sure it's coated all over, then back into soy flour mixture.
- Make sure it's covered good!
- Lay slowly away from you in the hot oil!
- DO NOT OVERCROWD YOUR PAN, YOUR CHICKEN WILL BE GREASY!
- Fry just until the coating gets good and golden brown.
- Lay on newsprint to drain well.
- Sometimes the chicken will brown before the chicken is cooked all the way.
- If this happens, spread it out on a cookie sheet and put in a preheated 350 degree oven until done.
- USUALLY this will not happen with tenders as they're thin and cook quickly.
- Enjoy!
Nutrition Facts : Calories 387, Fat 10.1, SaturatedFat 2.3, Cholesterol 237.9, Sodium 965, Carbohydrate 7.8, Fiber 0.1, Sugar 0.8, Protein 64.1
LOW CARB SOUTHERN FRIED CHICKEN
Steps:
- Preheat oven to 350 degrees F.
- Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
- In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
- Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
- Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.
Nutrition Facts : Calories 1216 calorie, Fat 95 grams, SaturatedFat 25 grams, Carbohydrate 13 grams, Fiber 5 grams
SOUTHERN FRIED CHICKEN STRIPS
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.
Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
LOW CARB SOUTHERN FRIED CHICKEN RECIPE - (4.5/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Place a deep, heavy pot over medium-high heat and fill with at least 1 inch vegetable oil for boneless chicken, or at least 2 inches for whole pieces. Heat the oil to 350°F. It's very important to monitor and maintain the temperature, or the soy flour breading, as well as your oil, will burn. (Portable deep fryers are great for this recipe, but if you don't have one, you can use a candy thermometer. Be careful!) In a medium bowl, mix the eggs and cream to make an egg wash. In a larger bowl, mix the soy flour, salt, pepper, garlic powder, and poultry seasoning together to create the breading. Season the chicken well with salt and pepper. Dip each piece first in the breading, then in the egg wash, then back in the breading again, making sure to coat well on all sides. Shake off any excess breading. Carefully place the chicken pieces in the hot oil using a slotted spatula or spoon (wear mitts, please!) and fry until golden brown and crisp-usually just a few minutes is enough. Remove the chicken pieces and drain on paper towels. Place the chicken pieces on a baking sheet. Boneless chicken breasts, if thinly cut, may cook all the way with frying alone, but a cut-up whole chicken will not. Because the soy flour browns long before the chicken is cooked, it's best to finish the chicken by baking in the oven. Bake boneless chicken for 10 minutes, or chicken on the bone for 20 to 25 minutes. A meat thermometer inserted into the thickest part of the chicken should register at least 165°F. Serve immediately Helpful Hints: Ask your grocery store's butcher to cut a whole chicken into the breasts, thighs, wings, and legs if you don't feel confident enough to do it yourself.
LOW-FAT FRIED CHICKEN STRIPS
These chicken strips are from Cooking Light Magazine's recipe-"Fried Chicken Salad". My kids did not care to much for all of it together as a salad, but we all love the chicken strips. I always double the recipe and freeze half for another time. They are simply delicious. I won't buy another pre-frozen manufactured chicken nugget or strip again.
Provided by lisar
Categories Spreads
Time 51m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in a shallow dish, and set aside.
- Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
- Remove the chicken and discard the marinade.
- Pour olive oil in skillet to just barely covering the entire bottom of the pan.
- Heat oil over medium heat.
- Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
- Add chicken to the pan, and cook 3 minutes on each side or until done.
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