Well, I can be truly satisfied now. I finally tried cooking with Almond Flour, and made some pretty good versions of my two favorites…fried chicken and biscuits! Good bread has always been one of my weaknesses, and who doesn’t love fried chicken? I am sure I will play around and tweak things, but my husband and I were pretty pleased with the first attempt, truth be told.
I know the Keto lifestyle is healthier, but in the midst of sugar addiction and carb cravings, it is hard to make healthy decisions. But I have been full-on Keto for two months, now, and feel soooo much better. I have lost weight and already donated clothes out of my closet that are too big, and wearing other old favorites again!
I love the Keto supporting products I have found, because it makes things tastier and easier, for sure! However, making healthy and tasty versions of life-long favorites is even better! So here are my two recipe successes today–Fried chicken and biscuits:
For the fried chicken, take your favorite cuts of chicken, rinse in cool water. If you are cooking for two, like I was four thighs and slices of boneless breast will make a meal and possibly lunch for the next day, depending on how hungry you are. I left the skin on.
Start with 3/4 cup almond flour in a bowl, add ground Himalayan pink salt and black pepper, and mix in with the flour. Next, dredge your damp chicken pieces in the flour so thoroughly coated. You can add more flour if needed, but it is expensive and you don’t need a thick coating, anyway.
Heat coconut oil or lard in a cast iron skillet and add your chicken, brown on both sides, then transfer to preheated oven at 350 degrees to finish. Watch your heat while browning…the almond flour will brown faster than wheat flour. I didn’t time it, but it was less than ten minutes on the stove and about 20 in the oven. Watch yours, since some ovens cook hotter than others! Enjoy!
For the biscuits, beat an egg, 1/4 cup sour cream, and some softened butter–about two tablespoons, then mix 1 1/4 cup almond flour, 2 1/2 teaspoons baking powder, 1/4-1/2 teaspoon Himalayan salt together.
Mix your wet and dry ingredients together, and drop with spoon onto a greased cookie sheet. They will be extremely soft, don’t try to roll them out or shape them. Just drop them on the pan and cook at 350 for about 20 minutes. Makes about 6 small biscuits, but since it is pure nut flour, you will be pretty well satisfied with one or two. We didn’t try to slice them open, just put some butter on the hot top and enjoyed! To give credit where due, I got my inspiration for the biscuit recipe from this blog, but I never follow recipes exactly, so I made my own version of it!
These recipes are gluten free, and we ate it with a nice garden salad with crumbled goat cheese. If you are not doing keto, I suggest pairing it with a nice white wine!
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