This keto fried chicken is great low in carbs because it swaps traditional flour with unflavored whey protein isolate. Whey protein is sticky by nature, allowing you to skip the typical egg wash. This means fewer steps and less mess…
Oh, and don’t worry—much to my admiration, whey protein fries like a champ. It generates a thin, flavorful coating that wraps the pickle-brined chicken in crispy deliciousness. In fact, these little bites are so good, my husband swears they taste a lot like Chick Fil A’s chicken nuggets! Winning!
If you’re a pickle fan, this keto fried chicken is certain to become your new fave. Even if the brining process is short, it packs a surprising punch and adds a depth of taste that really works! The result is juicy chicken with an underlying zing that’ll make you sing! (No joke, my kiddos love this chicken so much.
Table des matières
For the mustard sauce:
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 teaspoons dijon mustard
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon onion powder
10-15 drops liquid stevia (adjust to taste as many stevia brands vary in sweetness)
For the chicken:
1 pound hand-trimmed chicken breast, cut into 1-inch pieces
1 to 2 cups pickle juice
1/2 teaspoon coarse kosher salt
1/2 cup unflavored whey protein isolate (I use grassfed)
1 tablespoon baking powder
1 tablespoon erythritol, confectioners
1/2 to 1 teaspoon salt (I like salt—I use 1 teaspoon)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
oil for frying, high heat tolerant .
1-For the mustard:
First ,In a small boule, mix together mayonnaise, yellow mustard, dijon mustard, vinegar, garlic powder, turmeric, onion powder, and stevia until well combined. Cover or place in a sealed container. Set aside until chicken bites are ready to serve.
2-For the chicken:
After place the cubed chicken in a ziplock bag or shallow dish, then add pickle juice and kosher salt. Mix well and make certain that all chicken pieces are submerged in pickle brine. Place chicken in the refrigerator to marinate for 30 to 60 minutes. Remove from fridge about twenty-five minutes prior to frying to let the chicken come toward room temperature. This helps promote even cooking and superior texture.
Once marinated, drain the brine and pat chicken pieces dry. Set aside.
3-After For pan frying: Place a large, high-sided frying pan over low to medium/low heat. Pour oil into pan to create a minimum depth of 1/2 inch oil. For best effects, use a thermometer and keep the oil temperature around 350-degrees.
For deep frying: Turn on your fryer and set to about 350-degrees .
4-While the oil is heating, combine whey protein powder, baking powder, erythritol, salt, garlic powder, paprika, and pepper in a medium low-rimmed bowl. Mix well.
5-Roll each part of chicken in the mixture until all sides are thoroughly covered. Place coated bites on a pan or dish lined with parchment paper. Once all pieces are coated, you can re-roll any pieces that need additional coating until all the mixture has been used up.
6-Drop chicken bites into hot oil and allow to fry for 4-6 minutes or until cooked through. If pan-frying, flip halfway through cooking. The length will depend on oil temperature and size of chicken bite. I propose cutting into larger pieces to check for doneness and gauge cooking time. Place fried nuggets on a cooling rack lined with paper towels.
7-finally Chicken is best eaten right away while hot and crispy. Serve with sweet mustard sauce or your favorite dipping sauces. Enjoy!