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RECIPE: Parmesan-Fried Chicken

The ingredient amounts vary depending on how much chicken you have to fry.


Egg Wash:

3 Eggs

3 T heavy cream


Coating:

2 C finely grated parmesan

1 C finely grated romano

1 T paprika

1 T onion powder

1 T garlic powder

Fresh ground pepper to taste


Coconut Oil for frying. (enough to cover the bottom 1/2” of the pan)


Mix egg wash ingredients together in a wide, shallow dish. Mix coating ingredients in another wide, shallow dish. Clean and dry chicken pieces.

Dip chicken pieces in egg wash and then roll in coating mixture. Be sure to completely cover chicken in coating. Lightly shake off excess and set on a plate.  Once all your chicken is coated, let sit for about 10 minutes before frying.

Begin frying by gently sliding chicken pieces into the oil skin-side down. Do not crowd the pan. Too many pieces in at once will dramatically lower the temperature of the oil.  Fry chicken in batches unless you have one REALLY humongous pan!

Fry on medium-medium high heat for about 40 minutes. Turn half-way through cooking and then turn one last time for the last 5 minutes to recrisp the top.  If they appear to be turning brown too quickly, your oil is too hot and needs to be turned down.  Once finished, place chicken pieces on paper towels to drain and sprinkle lightly with salt.