Low Carb Southern Fried Chicken Strips
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 709.77-1419.54 ml canola oil (depends upon how much to fill your LARGE pot 1/4 full, I use my Wok)
- 1360.77 g chicken tenders or 1360.77 g chicken breasts, cut into strips
- 3 eggs, scrambled
- 59.14 ml 1% low-fat milk
- 354.88 ml soy flour, sifted
- 9.85 ml salt
- 2.46 ml black pepper
- 4.92 ml garlic powder
- 4.92 ml poultry seasoning
-
Variations
- 2.46 ml lemon pepper (instead of Black Pepper)
- 2.46 ml season salt (instead of regular salt)
- 1.23-2.46 ml cayenne pepper, for a kick
directions
- 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!
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RECIPE SUBMITTED BY
I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School.
I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.