| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 to 6 cups vegetable oil (more or less depending on pot used)
- 1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breast
- 3 eggs
- 1/4 cup heavy cream or water
- 2 1/3 cups soy flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
Instructions
- Preheat oven to 350 degrees F.
- Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
- In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
- Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
- Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.
Nutrition Facts
| Calories | 1216 calorie |
| Total Fat | 95 grams |
| Saturated Fat | 25 grams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 5 grams |
| Calories | 1216 calorie |
| Total Fat | 95 grams |
| Saturated Fat | 25 grams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 5 grams |
Reviews
Why aren’t the sugars listed under nutritional analysis on all recipes????
Could I use coconut flour for this recipe?
this is a good recipe but if you replace the soy flour for coconut flour you have not carbs and it lowers you cholesterol.
This is the perfect fried chicken recipe. The only change it made with this… i substituted Carbalose Flour for the soy flour. I stay away from everything soy that has not been fermented. Carbalose is LC and is fantastic! Other than that, it is perfect! YUM!
My husband and I loved this chicken. I wasn’t sure about how the breading would taste because of the soy flour, but it was really quite good. One thing, be sure to follow the instructions about the breading/cooking so the breading does not fall off of the chicken.
This is a very good alternative for people that cannot, or should not eat carbs. The soy flour gave it a little different taste and texture, but well worth it when you see how low the carbs are! Great recipe!!
Fast and Easy and Tasty too! We loved this recipe!
Because I’m diabetic I have to watch my refined carbs but because diabetics also are at higher risk for heart disease I also watch my saturated fat intake. 25 grams of fat per serving is ridiculous! Even the low carb gurus say that you should go crazy with fat. There’s no way this recipe should be a regular part of your diet and I’d never feed it to my kids. I bet the cardiologists loved this episode. Job security, indeed.
I used my own deep fryer, cooked at 350 degrees for only about 3 or 4 minutes, then I cooked in the oven for 25 more minutes. I had large chicken pieces. Make sure your deep fryer screen is hot before putting in the chicken or it will stick. (Prior experience). It cooked so fast, it was easy to cook 2 pieces at a time before baking. Be careful removing from fryer to keep coating on. Everyone’s reaction…..”wow, this looks awesome” I served with my low carb coleslaw, green beans and diet tea!
This was great! I was scared of the Soy Flour, but the trick is to not let it burn and also to serve immediately.
Thank you!
Thank you!