Low Carb Crispy Chicken Recipe

I’ve been eating low carb all day everyday since July and the hardest part has been when I start craving some delicious crunchy and yummy and oh so tasty fried chicken. I’m not completely giving up carbs for the rest of my life (or fried chicken), but eating low carb is a life style change that has been working great for me and I do allow myself some cheat days on special occasions. For now my low carb crispy chicken recipe is the perfect meal to satisfy my fried chicken cravings while avoiding wheat flour.

It’s an easy meal to make if you plan a bit ahead. The actual prep of the chicken takes me about 10 minutes for me (now that I make it so often). It’s just letting the “breading” sit on the chicken for about an hour that you’ll need to plan ahead for. Trust me. It’s worth letting it sit on there.

 

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Low Carb Crispy Chicken

My low carb crispy chicken recipe is the perfect meal to satisfy my fried chicken cravings while avoiding wheat flour.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 8 small to medium chicken thighs bone in and skin on
  • 1.5 cups almond flour I like Bob's Redmill Almond Flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 - 2 tsp salt to taste
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • pepper to taste
  • 2 eggs
  • olive oil for baking

Instructions

  1. Pat the chicken thighs dry. We like to let them sit for a bit in the fridge to dry them a bit longer.

  2. Mix together all the dry ingredients in a bowl. In a separate bowl whisk the eggs.

  3. Coat each chicken in the whisked eggs. Coat the chicken in the the dry ingredients.

  4. Let the chicken sit for about 45 minutes on a plate before baking. My husband (the best cook in this family) tells me this will help ensure that the coating won't fall off while baking.

  5. Bake on a lightly oiled baking sheet (the baking sheet should have sides) at 400°F for 20 - 30 minutes. You will know the chicken is done when you've checked the internal temperature (over 165°F).



I’d love to find out if you have made this recipe for yourself and if there are any yummy recipes that you love and want to share.

– Chelsey

Disclosure: I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.



Keeping Veggies Fresh for the Bunnies (and us)!

This is a sponsored post for SheSpeaks/Rubbermaid®.

I hate it when I go to grab some veggies from our vegetable drawer and they are already a squish mess even though I purchased them the day before. It drives me nuts! To keep our mass of vegetables fresh longer I tried out some Rubbermaid FreshWorks Produce Saver containers and they truly worked. They are easy to use. I just toss all my vegetables that I got from the store (or the garden) right into the containers and they lasted longer than keeping them in the bags I brought them home in. The containers have a FreshVent technology to keep produce fresher up to 80% longer* than traditional produce packaging. I’ll probably be saving some money now that I won’t be wasting as many vegetables. The containers come in six different sizes so you can fit all types of fruits and vegetables in these containers.

We typically eat a ton of veggies in this home and we’ve recently added two new family members to the home: Carl and Cheetah, the bunnies. They require fresh leafy greens every day, so instead of running to the store every couple of days to make sure we have fresh veg at all times for our bunny friends I can buy more veg at one time and they will keep fresh longer and that’s less trips to the store (which is awesome).

Food prep is easier when I know that my fruits and vegetables can last longer and I’m sure Carl (the white bunny) and Cheetah (the spotted bun) appreciate having the fresh greens. If they could talk they would say, “Thanks, Chels!”.

What are your favorite veggies? I LOVE roasted Brussels sprouts.

If you want to check out these FreshWorks containers head on over to their site!

– Chelsey

*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use. This is a sponsored post for SheSpeaks/Rubbermaid®.


Venus Fly Trap Pumpkin Candy Holder DIY

Since we have two kiddos to take our trick or treating we won’t be around the house to hand out candy to the kiddos out there! So this year I’ve made a Venus Fly Trap Candy Holder. I can just toss a bag of candy into the mouth of this carnivorous plant, tie it to my plant and we can head out on our own Halloween adventure. The neighborhood kids can help themselves to the candy (or just one teenager can help themselves to the candy, ha).

It make look complicated, but I promise it was quite easy and you really don’t need to be an amazing artist to create this plant friend.

Supplies needed:

  • foam pumpkin
  • wreath hanger
  • hot knife
  • green paints
  • red or pink paints
  • white paint
  • hot glue
  • wire
  • 3 fake sunflowers (or 3 fake plants with thick stems)
  • ribbon
  • wooden tag

Directions:

Step 1: Figure out where the plants mouth will be. I chose to put the mouth on the base of the pumpkin. Use a pencil to draw the mouth with teeth on the pumpkin. Note: make sure there’s enough room on the bottom of the mouth to hold candy. I also made sure one side of the mouth wasn’t as long as the other so the pumpkin was more sturdy and could hold the weight of the candy.

Step 2: Use the hot knife to cut along the line you drew. You can use an X-Acto knife, but the hot knife makes it so much easier.

Step 3: Now that your plant has a mouth you can get to painting! For the inside of the mouth I used two different pink colors to blend. For the outside of the outside I used a bright green and a bluish green. Once your paint dries use the white paint to add teeth. I also used the bright green to make “lips” for the mouth.

Step 4: Paint your wooden tag white. Let dry completely. Use a sharpie marker to write “Feed Me!” and set aside.

Step 5: Grab your sunflowers and take off the leaves and stems. I chose to paint the stems and leaves so the colors would work match the painted pumpkin.

Step 6: Decide how you would like to hang up the pumpkin. Will it be hanging on your door? The fence? Sitting in a planter? My pumpkin will be tied to our fence so I’m using a door hanger. I used my hot knife again to cut a little rectangle out of the base so I can put the hanger into the pumpkin. I attached the top of the hanger to the pumpkin with a bit of wire.

Step 7: With the hanger portion attached the pumpkin you can now glue the stems and leaves to the pumpkin. Use a bit of ribbon to tie the “feed me!” tag to the plant stem.

Hang up your cute candy carnivorous plant, add some candy and now you’re free to head out out on Halloween. From playful pumpkins to spooky sights, Michaels has everything you need to MAKE it Spooky this fall!

– Chelsey

P.S. I was provided with a Michaels gift card to share this project with you.

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Categories: diy, Holiday - Halloween


My Feast Adventure Recap!

I don’t even know if I need to say anything about Feast. Just look at these photos and you can tell how delicious and fun the Smoked! event was. Feast is a one-of-a-kind large-scale event featuring trendsetting chefs from all over the country and the world, to intimate hands-on classes, collaborative dinners and panels. Basically it’s about 4 days of eating amazing food.

I think my favorite food from the event was the smoked beef tartare with grilled bone marrow from St. Jack Restaurant and Bar. It really was delicious, but that bone marrow might be tied with the wagyu brisket with smoked tomatoes and spicy curry from Matts BBQ and Langbaan (it’s the plate in the middle with rice in the photo above). OMG.

If you weren’t able to make it out to any of the Feast events this year: I’m truly sorry. It’s an amazing event and I plan on attending each and every year from now and through forever. If you want to go next year be sure to sign up for the Feast newsletter so you will know when tickets come up for sale because they typically sell out before the event starts. The next Feast is in September 2018! Maybe I’ll see you there?

– Chelsey

P.S. I was provided with a free pass to attend Feast in exchange for this blog post.

Categories: portland

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