My husband said he had fried chicken yesterday with the thinnest "crust" possible-almost like the fried it with no breading (but I'm guessing there was breading). Is there anyway this was low carb? Thanks for your thoughts!

Hi Betty, I live in the South and giving up fried chicken and biscuits was one of the hardest things for me! I haven't figured out low carb biscuits yet, but I have found a couple of ways to make fried chicken:

For a thin breading you can dredge the chicken in Atkins bake mix (if you don't have it, there is a bake mix recipe on this site as well) instead of flour. Or, if you like a crunchier coating, there's a great fried chicken recipe in the Eades' new cookbook "Low Carb Comfort Food." You have to make their roll recipe first, dry out the rolls and crush them in the food processor. Then coat the chicken with the bread crumbs. I tried it last week and it was wonderful. Only 3 carbs per half breast of chicken.

I havent tried it but I have heard that crushed pork rinds are great for a crispy coating on pork and chicken.

Akiwican

I fry up chunks of boneless breast in butter. When they are basically done, I lightly sprinkle some ranch dressing mix over the chicken and cook until it's crispy. The whole envelope has sixteen grams of carb in it and if you add it add the end, you can stretch it to cover about 8 nice sized breasts. Lots of flavor, a little crunch, and the ranch-butter combo is out of this world!

I tried chicken with the Atkins Bake mix before and I didn't like it. I couldn't get over the soy taste.

However, I have made fried chicken with the Atkin's Pancake mix. (made with hi-maize instead of soy.) It was GOOD! I added seasonings, salt and pepper. It had a sweet butermilk"y" and seasoned taste. I also did it once with the Pleasantville cookie companies bake mixed. This was sweeter but I liked the nuttiness of the coating.

Both times I used boneless chicken breast and had good results.

Just made some fried chicken the other day. Crushed regular pork rinds in a plastic bag, removing any pieces that were extra hard. Dipped the chicken in egg and then shook in the bag to cover with pork rinds. The family sure was surprised when I told them what the coating was. Of course, I waited until after they said how good it tasted.

Popeye's chicken has HEAVY breading and their carb counts per piece (available on the web) are pretty high. If I remember correctly, a thigh has about 11 carbs - mostly from the breading.

I figure a thin coating would be a third of that, so figure 4 per thigh. If you are being really strict, the white flour breading is NOT low-carbing in its best and purest form. However, if you count the carbs, an occasional indulgence is possible. If you find that the coating raises your blood sugar or causes a stall, stop eating it.

Hi,
I'm sure I read in the kitchen forum about a recipe where chicken is marinated in egg, mixed with cream and spices then rolled in finely grated parmesan cheese then fried.
Alot of thumbs up for this one.
Ali

My fired chicken is great! I put 3 pachages of pork rinds through my food processor until bread crumb consistency, season them just as I always would (garlic, onion, black pepper) , dredge my chicken in beaten agg and coat thoroughly with pork rind mixture. I fry in olive oil and butter. YUM! Even my non-LCer loves it.

But to answer the original question...it's possible that it wasn't full on carbs, but who knows for sure.

P.S. I've also coated chiken with parmesean cheese and baked it.

Donald

Ok, now after reading these post i am going to have to try the pork rind thing. I have known about it but couldn't bring myself to do it. Once I do, probably this weekend, i will let you all know what I think!

Fried chciken coated in cheese and porkrinds and fried in oil and butter.....gotta try this. What more could I want? Every diet I have ever done, I missed fried chicken so badly