Phood Phun with Phlip... Fried Chicken Breakfast Sliders



Two cooks in the kitchen turns what COULD be two posts into one.

Over the past 12 months now, we have effectively eliminated most simple carbs from our diet and have enjoyed the benefit of eating well and still managing to lose weight.  Turns out that "low carb" is in no way the same as "no carb."  Set a goal and manage your diet to fit within that number and all will be amazing.  Somewhere in the process, we learned that we have been frying chicken DEAD wrong for most of our lives.
Today, we’re here to share the technique with both of you.
Sunday morning, we created fried chicken sliders for breakfast with chicken strips, a bread of almond flour and cheese, and of course cheesy scrambled eggs.



1.15lb boneless/skinless chicken
1tbsp seasoning blend (onion/garlic powders, paprika, and lemon pepper, plus salt to taste)
1tsp corn starch
1tbsp flour


Off camera, 1-3 days before...  Cut the chicken into strips and marinate it in your seasoning blend and some buttermilk.  

     Now it is time to cook…

1 – prepare your cooking vessel, be it a deep fryer or a pan, put your frying oil in it and get it going.



2 (surprise time) -  all the coating you need for about 2 pounds of chicken is ONE teaspoon of corn starch and one tablespoon of all-purpose flour.  Coat all of the chicken with the little bit of powder you have.  I promise you this is all you will need, hence we have been doing this wrong forever.

3 – Fry em up.  Lay them in the hot oil one at a time to prevent them sticking, turn them over after a few minutes and fry them until they float.  Fish them out the grease and drain them on a cooking sheet of paper towels.  Voila!.




Scene 2 (while the above transpires)




1 cup almond flour

2 large eggs.  Get large eggs, not jumbo and please don't ask me any questions about this sentence.
1 cup shredded cheese of your choosing
Seasonings (more on that in a minute)

Place all of these items into an appropriately sized bowl and mix by hand.



Seasonings (garlic, italian, etc...) can be added to taste and depending on what you intend to do with these.

Using a ice cream scoop, put the rolls onto a parchment-lined cooking sheet and then into a 375° preheated oven and bake until they're the proper complexion.






Also off camera...
3 eggs, 2tbsp of cream cheese and 1/8 cup of shredded cheese.  Scramble and cook.  Set aside.


Now your rolls are done, your chicken has BEEN done and it is time to assemble.
Call in your wonderful woman to make it pretty on a plate; cut a tender down the middle, same with the roll, place  one onto the other, top with a fitting quantity of Eggy Cheese
™ top with sliced cheese and voila!





Taken separately, and ESPECIALLY apart from the eggs, this meal consists of two different things that are probably worthy of their own posts.  These rolls have been eaten with me and my love for breakfast, lunch and dinner.  This chicken has been on the menu about once weekly since February at least.  Should you so decide to do either item for any other reason, the instructions above would not change.


The conventional "fried is not carb friendly" myth does not apply when you wrap the rest of your way of eating around the lifestyle.  Trust us, it works.  Using a tablespoon of flour and a teaspoon of corn starch for 1-2lb of chicken spreads the numbers out SUPER thin.  Using a non conventional flour for the bread does the same.  Cheese is...  Well, cheese, good safe protein.

As a creature of habit, things that work for me positively continue to stay in use and these are SURELY two recipes that have stayed and will stay in use as we manage my weight and Mimi's diabetes.  We have two beautiful brown babies to hang around for and it is best accomplished upright and healthy.
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