Zero Carb Protein Breading (Crispier Than Flour)
I'm not peeling the breading off my chicken anymore. For years there were two options: eat the flour and pay for it later, or scrape the crust off and eat sad, naked chicken. Neither one is living.
So I built a third one. One shallow dish, about sixty seconds of stirring, zero carbs in the coating, and a crust that actually shatters when you cut it. This mix lives in a jar on my counter now.
Video tutorial: https://youtu.be/S1o0YqwYEAA
Zero Carb Protein Breading (Crispier Than Flour)
Ingredients
Breading
- 1 1/2 cups unflavored whey protein
- 1/2 cup pork panko
- 2 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp baking powder
- 2 tsp sweetener
To bread and fry
- 1 egg
- 2 tbsp water
- Avocado oil, for frying
Instructions
- Mix the breading ingredients in your favorite storage container.
- Pat the meat bone dry. Wet meat is why breading slides off.
- Whisk 1 egg with 2 tbsp water.
- Dip the meat, let the excess drip off, then press it hard into the breading. Both sides. Hard.
- Let the breaded pieces rest 5 minutes before they hit the pan.
- Heat about 1/2 inch of avocado oil to 325–335°F. Whey browns a lot faster than flour, so it will get dark before the chicken is cooked if the oil is too hot.
- Fry 3–4 minutes a side, to 165°F internal. Rest on a wire rack for 2–3 minutes. Enjoy!