Ingredients:
Sauce
- 1 cup water
- 1/4 cup soy sauce or coconut aminos
- 2 Tbsp. rice vinegar
- 1 Tbsp. lemon juice
- 1 tsp. garlic minced
- 1/2 tsp. red pepper flakes
- 1 tsp.ground ginger
- 1/4 cup brown erythritol blend
- 1 serving Orange Mango Keto Chow
Fried Chicken
- 2-3 chicken breasts cut into chunks (or use 10 tenderloins)
- 3/4 cup Pecorino Romano cheese grated (or use Kraft Parmesan)
- 2-3 eggs
- 1 serving Savory Chicken Soup Keto Chow
- 2 cups unseasoned pork rind crumbs* crushed
- 1/2 qt. lard or tallow for frying or use peanut oil in a pinch
Directions:
- To make the fried chicken, combine pork rinds and Romano cheese in a medium bowl.
- In a separate bowl, beat the eggs.
- Add the Keto Chow to a third small mixing bowl.
- Place two cookie sheets to the side, with a cooling rack over one. The first will be used to place the chicken after it is breaded; the second will be used after the chicken has been cooked.
- Heat lard or tallow to 400℉ in a cast iron pot. While it is heating, proceed with breading the chicken.
- Handling one piece of chicken at a time with tongs, coat chicken thoroughly in egg wash and shake off excess.
- Coat the chicken in the Keto Chow, then place back into the egg wash and shake off excess.
- Place into the pork rinds and cheese mixture, pressing firmly to coat both sides, then place on the cooking sheet.
- Place the breaded chicken into the pot. Do not overcrowd it, as that will lower the temperature of the oil.
- Fry for 2- 4 minutes, turning until each side is brown.
- Once the chicken is fully cooked, place on the cooling rack and salt immediately, before it cools.
- To make the orange chicken sauce, measure all ingredients into a large lidded jar or a blender bottle.
- Tighten lid and shake ingredients until mixed.
- Place a large skillet over medium heat and add mixture to the pan.
- Mix with a whisk intermittently until boiling. Once boiling, whisk frequently for 5 minutes.
- Pour sauce onto cooked chicken.
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Nutrition Facts
Keto Orange Chicken
Serving Size
1 serving
Amount per Serving
Calories
322.47
% Daily Value*
Fat
21.51
g
33
%
Saturated Fat
8.73
g
55
%
Trans Fat
0.53
g
Polyunsaturated Fat
1.08
g
Monounsaturated Fat
6.03
g
Cholesterol
131.14
mg
44
%
Sodium
1023.31
mg
44
%
Potassium
464.78
mg
13
%
Carbohydrates
7.28
g
2
%
Fiber
1.37
g
6
%
Sugar
0.47
g
1
%
Sugar Alcohol
4.83
g
Net Carbs
1.09
g
Protein
29.43
g
59
%
Vitamin A
86.12
IU
2
%
Vitamin C
25.95
mg
31
%
Calcium
225.56
mg
23
%
Iron
1.35
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
