Keto Fried Chicken Tenders with Almond Flour
500 g chicken bosom
1 glass almond flour
1/4 glass sharp cream
1 tbsp lemon juice
1 vast egg
2 cloves garlic
1/2 tsp bean stew powder discretionary
1 tsp salt
1/2 tsp pepper
coconut oil for browning
Keto Chicken Tenders
Cut your chicken bosom to deliver longwise strips.
Crush the flavors and garlic clove in a mortar. Coat the chicken with the pounded flavors and garlic. Break the egg in the chicken bowl. Combine with the sharp cream and lemon juice. Overlay tenderly to splash the chicken in the seasonings.
Spread the chicken with the top and chill in the ice chest for around 60 minutes, flipping the pieces once in a while to marinate altogether. Following 60 minutes, evacuate the fluid to ensure the meat isn't excessively wet and spongy.
Pour the almond flour in a compartment with a cover. Exchange the prepared chicken into the compartment. Supplant the top and shake well to coat the chicken with enough flour.
Set a profound fryer to 375°F and pour in the oil in.
When the oil ends up sufficiently hot, profound broil the chicken fingers for 10-15 minutes. Serve quickly once the strips wind up brilliant.
Macros (per serving): Calories: 236 – Fat: 10.7g – Net carbs: 2.1g (complete carbs: 2.9g, dietary fiber: 0.8g) – Protein: 30.1g
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