I perfected our favorite Baked Chicken recipe as a gluten-free entree a few years ago, with the help of GF seasoned breadcrumbs I found at the store. But alas, these faux breadcrumbs were made with rice and had quite a few carbs in them. Sad day.
But I missed that chicken, darn it! So I played around with a few different ingredients, really trying to dial it in. The winners? Almond flour and pork rinds!
Yes, those plain pork rinds work wonders when finely crushed! I add a little grated parmesan cheese for flavor, and these are just as good as the original! A piece of this crunchy-on-the-outside, tender-on-the-inside chicken, along with some garlic zoodles, and BAM! You have yourself one fantastic, low-carb, keto-friendly dinner! Delicious enough to serve to non-Keto people!
Give this chicken a try and let me know what you think!
Wow, okay – this is one of THE best things I have found on my low-carb journey! I mean, pizza is a staple food…how is one expected to go without it? You can make a crust-less pizza, or a cauliflower pizza, or even a Fathead pizza (which is pretty good, too!) But of all the variations I have tried, chicken-crust pizza is my personal favorite. I haven’t tried the recipe using canned chicken (sounds like a lot of work and time to me), and after making this one, I don’t see the need to experiment further.
I have told many people about this, and decided it was past time to post it. This is really quick, really easy, and tastes delicious, and the crust comes in at ZERO CARBS! The only carbs come from your toppings.
My only caveat with this is the fact that raw ground chicken is super gross when you touch it. Luckily, this can be stirred, dumped onto and covered with parchment paper, then the whole thing slides onto your pan. You never have to make physical contact with the goop! Awesome!
A pound of ground chicken, a little grated parmesan, a little shredded mozzarella, some seasonings, parchment paper, and a pan are all you need – along with your favorite toppings, of course!
Mix up the crust and bake for 20 minutes, throw your toppings on and give it another 10 minutes, and Bam! You have a winning, keto-friendly, zero-carb crust!
Like many areas in the U.S., we have gotten a LOT of snow in the last 24 hours. It’s cold, the wind is blowing, and the snow is piling up. It’s a great day to be inside, eating comfort foods and feeling warm and cozy while looking out the window. It’s a great day for Chicken Paprikash!
This is another of those recipes from my childhood. We didn’t have it often (not sure why, since it’s pretty simple), but when we did, it always felt like a special occasion. My mom used to serve it with dumplings, which were loved by all and were awesome just on their own (yay, leftover dumplings!), but when trying to make them with gluten-free flour, they tended to disintegrate. So we substituted the dumplings with gluten free rice noodles, and never even missed the dumplings, because the chicken was THAT GOOD. Continue reading “Oh My Gosh – It’s Paprikash!”