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!
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Units: US | Metric
- 3 -6 cups canola oil (depends upon how much to fill your LARGE pot 1/4 full, I use my Wok)
- 3 lbs chicken tenders or 3 lbs chicken breasts, cut into strips
- 3 eggs, scrambled
- 1/4 cup 1% low-fat milk
- 1 1/2 cups soy flour, sifted
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1Heat your oil to 350 degrees, very important to maintain this temperature, do not overcrowd!
- 2Combine sifted flour and seasonings in a pie plate.
- 3Scramble eggs and milk in another pie plate.
- 4Dip 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.
- 5Make sure it's covered good!
- 6Lay slowly away from you in the hot oil!
- 7DO NOT OVERCROWD YOUR PAN, YOUR CHICKEN WILL BE GREASY!
- 8Fry just until the coating gets good and golden brown.
- 9Lay on newsprint to drain well.
- 10Sometimes the chicken will brown before the chicken is cooked all the way.
- 11If this happens, spread it out on a cookie sheet and put in a preheated 350 degree oven until done.
- 12USUALLY this will not happen with tenders as they're thin and cook quickly.
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Nutritional Facts for Low Carb Southern Fried Chicken Strips
Serving Size: 1 (403 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 387.0
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 2.2 g
- Cholesterol 237.9 mg
- Sodium 965.0 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.1 g
- Sugars 0.8 g
- Protein 64.1 g
The following items or measurements are not included: