You’ve been craving that chicken sandwich, haven’t you? That one with the battered chicken, slathered in mayonnaise and a little bit of crunchy lettuce. I know, me too! It’s the one thing that I really crave and has the ability to give me a serious bout of that cheat mentality.
There was a time that I ate so many of those brand name sandwiches that I can honestly say they are probably a big part of my I’m a Low carber/Ketonian today. Wouldn’t it be great if you could have you cake (WOE) and eat it (the chicken) too? If you could eat that yummy Chicken burger and still be on plan?
Ladies and Gentlemen, I give you the Best EVER Chicken Burger. Our version does not have a bun of course, but you can have it in a lettuce wrap, on keto bread or do as we do and just serve it on the plate and top with keto mayonnaise and shredded lettuce.
The best part is, not only is this is all diet food, its good enough to feed to your non-keto friends and family.
” method_heading=”Directions” other_notes=”Choose boneless, skinless thighs for a juicier chicken.
If you’re serving with fries, cook them (We use celeriac and turnip fries) ahead of the chicken and set aside. Then put them in for a second dip in the oil while the chicken is resting. The double fry makes them extra crispy.
Mix up a double or triple batch of the batter and separate them into single batches. Store the extras in the freezer (before you begin coating your chicken) for even quicker burgers next time.
You can make wedges by boiling your fries and then toss them in the dry batter, and deep fry for a crispy coated wedge.
” recipe_cuisine=”American” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Appetizer,Main Course,Snack” tags_schema_only=”true” cooking_method=”deep frying” prep_time=”15″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20chicken%22%2C%22list%22%3A%224%20large%20boneless%20skinless%20chicken%20breasts%5Cnlard%20for%20frying%5Cn2%20eggs%5Cn3%20Tbsp%20water%22%7D%2C%7B%22title%22%3A%22For%20the%20dredge%22%2C%22list%22%3A%221%2F2%20cup%20ground%20pork%20rinds%5Cn1%2F2%20cup%20almond%20flour%5Cn2%20tsp%20Himalayan%20salt%5Cn2%20tsp%20garlic%20powder%5Cn1%201%2F2%20tsp%20onion%20powder%5Cn1%20tsp%20Chili%20powder%5Cn1%20tsp%20dry%20mustard%20powder%5Cn1%20tsp%20ground%20ginger%5Cn1%20tsp%20ground%20thyme%5Cn1%20tsp%20dried%20oregano%5Cn1%2F2%20tsp%20smoked%20paprika%5Cn1%2F2%20tsp%20pepper%5Cn1%2F4%20tsp%20coriander%5Cn1%2F4%20tsp%20cumin%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”641″][trg_recipe_method]
Flatten the chicken breasts out to an even thickness. We wrap them in plastic to avoid chicken splattering our kitchen.
Lightly season the chicken with salt and Pepper
Whisk together the eggs and water to made an egg wash.
Let the flattened chicken sit in the egg wash while you’re mixing the ingredients for the batter.
Combine the ingredients for the batter.
Take the chicken from the egg wash and then press into the batter mix.
Shake off extra batter and drop the chicken into a 350-degree deep fryer for about 6 minutes or until the chicken reaches an internal chicken of 165 Fahrenheit. (Or fry in a shallow pan with melted oil just to the shoulder of the chicken, using a meat thermometer to regulate temperature.) ** Don’t leave hot oil unattended while frying.
Drain on a wire rack.
