Animal Based Fried Chicken / Gluten-Free / Carnivore / Keto / Low-Carb 

 

This is a gluten-free recipe. There is no almond flour. This is totally Carnivore and is a great option for people who want crispy fried chicken without the flour breading! In this recipe we use chicken breast, but you can use any part of the chicken to fry up some crispy and delicious Animal Based Fried Chicken! Wings, Thighs, Legs and even livers and gizzards. All healthy, gluten and seed oil free! 

In our video we make Chicken and Waffle sandwiches. So good! Our Gluten-Free Waffle recipe is on our recipe page.

 

The ingredient you will need are: 

Any Chicken you want to bread and fry. We use thin chicken breast. 

2 Cups of Pork Rind Panko. 

2 Eggs. 

2 Tablespoons of heavy whipping cream. 

½ Cup of Finely Grated Parmesan Cheese. 

1 teaspoon Salt. 

½ teaspoon Peper (Optional). 

½ teaspoon Garlic powder (Optional). 

A small bowl for your whisked eggs. 

Medium size bowl to mix the pork panko and seasonings in. 

A Dinner Plate or Large Bowl with Large flat bottom to bread your Chicken. 

A Skillet or Pot large enough to add Bacon grease and cook your chicken in. 

2 Cups of Bacon Grease or enough to fry your chicken in half way up the piece of chicken. 

A Thin Spatula to flip Chicken with. 

A fork or whisk. 

A Spoon. 

A meat thermometer to cook your chicken to 165 degrees.  

A Plate covered with a couple layers of Paper Towles.  

 

 

Let’s get started on this delicious fried chicken! 

  

Get your chicken of choice ready by laying it out on paper towels and drying off any moister. Let the chicken come closer to room temperature 10-15 minutes. 

 

Get your skillet or pot ready by adding the bacon grease and turning on the heat to a medium temperature. You can test the temperature by dropping a single drop of water into the grease. If it sizzles and boils off your grease is ready. If it pops and explodes when it hits the grease, then the grease is too hot and needs to be turned down. If the water does nothing but barely sizzle turn up the heat. 

 

Crack the 2 eggs in a bowl large enough to soak at least one piece of chicken in to coat the outside of the chicken before breading. Add the 2 Tablespoons of Heavy whipping cream and whisk together well with a fork. 

 

In the medium bowl add your pork rind panko, finely grated parmesan cheese and the seasonings you choose and combine well with a whisk or fork. 

 

In the larger bowl or plate spread out the panko mixture to bread your egg coated chicken in. 

 

Take a piece of chicken and lay it in the egg mixture flipping it over a couple of times with the fork to coat the entire piece of chicken.  

 

With your left hand pick up the chicken and lay it in the panko mixture pressing down on the chicken slightly. 

 

With you right hand, take a spoon and add more panko over the chicken completely covering it and pressing the panko mixture into the chicken well.  

 

With your left hand flip the chicken over and ensure that side is completely covered in panko. If it is not spoon more panko over the chicken and press down slightly to encrust the chicken. 

 

With your left hand gently pick up the panko covered chicken and slowly lay it into the grease. If the grease splatters and pops so much that it might burn your fingers, you need to turn down the heat slightly. You want the chicken to sizzle in the grease, not pop and not just lay there and do nothing. 

 

Repeat the process with each piece of chicken and add the hot grease.  

 

After a couple minutes look for the edges of the panko in the grease to start turning brown. When you see the edges brown it is time to flip the chicken. Use a thin spatula to gently flip over the chicken piece and that side should look crispy and brown.  

 

Let the other side fry for a couple minutes and check the temperature with a meat thermometer. Stick the end of the thermometer in the thickest part of the chicken piece, but do not poke it all the way through the chicken. You are looking for an internal temperature of 165 degrees. Once that temp is reached you can simply lift out the chicken with the thermometer still poked in the piece or use the spatula. Lay the chicken on a clean plate covered with a couple layers of paper towels. Let cool for a couple minutes and they are ready to enjoy. 

 

Let the grease in your skillet cool to about room temperature and dispose of in a disposable container in your trash. Never poor down your sink! We save our empty pork rind containers and pour the grease into them to throw away in the trash for no mess. You can use any container you would normally throw away, that you can seal and dispose of.  

 

This chicken is delicious Animal Based, Carnivore, Keto and low carb fried chicken with no flour and no seed oils!  

 

To get other great tips and advice on what you can make with these, plus a visual of how the process works please watch out video on this page for step-by-step instructions and more tips. 

 

These are so very good! Enjoy!