Low carb oven fried chicken

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You will not miss the taste of traditional fried chicken (or the mess it makes when you cook it!) after trying this recipe!  This is a slightly adapted recipe from a friend.  The brilliant thing is that it uses NO flour, so it’s totally carb free, but you still get the most amazingly delectable crunchy skin.  And although there is a lot of butter in this recipe, most of it is still left in the pan when you’re done, so don’t worry that you will be consuming all of it.  In fact, I plan on experimenting with amounts so I don’t waste so much, but I’d rather have too much than not enough.

And the best part of this recipe?  It could not be easier!  There is no dipping or dredging or anything like that.  Just shake on some light seasonings, and pop it into the pan with the butter already melted in it.  The temp gets bumped up once, and the chicken gets flipped once near the end, but that’s all the tending it takes.  Like most of my recipes, it’s perfect for busy week nights.

Low Carb Oven Fried Chicken
(net carbs: 0g)

  • 1 whole fryer chicken (discard any pieces you don’t want to eat, like the liver or neck)
  • 2 sticks butter
  • 2 Tbsp peanut oil
  • garlic powder, salt, and pepper to taste (or use whatever seasonings you prefer)

Preheat oven to 375.  While seasoning the chicken, melt butter and oil in ovenproof pans or baking dishes over very low heat, about a 2.  (When I do a whole fryer, I use one ovenproof pan and one glass dish.)  Meanwhile, arrange the chicken on a plate or platter with skins up and sprinkle with garlic powder, salt, and pepper.

Once butter is melted, place the chicken pieces in the pans with skin/seasoning side down.  Quickly season the non-skin side that is now facing up.  Bake for 40 min.  Turn oven up to 400 and bake for 10 more minutes.  Remove from oven, flip chicken, and bake for 10 more minutes.   Serve on a platter lined with paper towel to absorb some of the excess butter and oil.

You can of course adapt this recipe to as much or as little chicken as you like.  I did a small package of wings last week in a single pan, but this is so easy that it’s a great way to make a bunch at once and have yummy cold leftover fried chicken!

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