Try these keto chicken patties for a great lunch or dinner main dish.
These zero-carb ketogenic poultry patties are extremely soft and crispy, making them an excellent choice for meal preparation that will be consumed any time and paired with fresh greens or your preferred dipping sauce.
1-and-a-half pounds of boneless, skinless chicken breasts
1/4 of a teaspoon of garlic powder
¼ tsp black pepper
1 tsp oregano, dry
1/2 milligram of onion powder
½ tsp paprika
½ tsp salt 3 tsp olive oil
After being thoroughly washed and dried with paper towels, the chicken should next be cut up into bite-sized pieces.
Put chicken pieces in the food processor or mixer grinder and give it a few pulses until it is coarsely broken down.
Now add all of the ingredients and blend them together until they are barely incorporated, but be careful not to produce a paste because that is not what we want.
Take the chicken out of the food processor and shape it into three or four chicken patties.
Prepare a pan for frying by heating it over medium heat.
Once it is heated, add the olive oil.
Place the chicken patties in the pan, cooking them for three to four minutes on each side until they are golden brown. Each patty should have one teaspoon of olive oil.
To ensure that the cooking is even on all of the sides and edges, press down with the spatula at intervals.
Turn down the heat to prevent the food from burning.
Serve piping hot with the dipping sauce of your choice.
Here’s a variation on this keto classic.
2 and a half tablespoons of chopped cooked chicken (canned chicken or rotisserie chicken)
2 huge Eggs or 3 medium
½ tsp Salt
1/2 tsp of Garlic Powder
12 teaspoon of dried minced onion 14 teaspoon of black pepper 14 teaspoon of smoked paprika
A half cup of grated Parmesan cheese and a quarter cup of freshly chopped spinach
2 tablespoons of celery, cut very coarsely
3 table spoons of coconut oil
In a large mixing bowl, combine cooked chicken, eggs, salt, garlic powder, minced onion, pepper, smoky paprika, parmesan, spinach, and celery.
Form into approximately 10 patties of equal size using firm packing.
Even though they are delicate, the cheese will cause the patties to come together when they are heated.
To cook the patties, heat some oil in a skillet and shallow fry them until they are golden on all sides. (approximately 2-3 minutes).
Allow to cool, then savor.
Advice: You can freeze it for up to two months. Refrigerator for up to four days. If you are going to use canned chicken, make sure that you pat it dry as much as you can.
To reheat, either use the stovetop or the microwave for one minute.
If you find this recipe too rich and bloating, leave out half of the dairy.
How about keto chicken wings instead of chicken patties?
Chicken a total of three pounds of chicken wings
2 tablespoons oil OR melted butter ▢
1 tablespoon mayonnaise
Mixture for seasonings
1 level tablespoon of freshly dried parsley flakes
1 teaspoon of Swerve OR 1 tablespoon of Gentle Sweet OR similar low-carb sweetener
1/2 tbsp ground paprika
1/2 teaspoon ground turmeric; 1/2 teaspoon powdered garlic; 1/2 teaspoon onion salt; 1/2 teaspoon white pepper
1/4 of a teaspoon of dried onion flakes
1/4 teaspoon smoked paprika
1/2 teaspoon salt
Instructions: season to taste with white pepper and/or chili powder, cayenne pepper, and spicy sauce.
In a large bowl, combine the chicken with the oil, butter, and seasonings.
Cover, place in the refrigerator, and marinate for at least 20 minutes and up to an entire day.
Preheat the oven to 375 degrees.
Place the chicken on a baking pan, then place it in a hot oven for about 40 to 50 minutes, or until meat thermometer reads 145 degrees internal temp.
Place the dish for the final step under the broiler for a few minutes.
Tip: for even juicier wings use a dutch oven.
Keto fried chicken
4-pounds of skin-on chicken
Pieces of chicken breast, chicken thighs, and chicken drumsticks.
1/2 teaspoon salt
1/2 teaspoon pepper 2 big eggs
A half a cup of heavy cream
3/4 cup almond flour
1 and a half cups of bread crumbs for keto
1/2 cup parmesan cheese
1 level teaspoon of powdered garlic
1/2 milligram of dried onion powder
1 tablespoon of cooking oil per serving * See notes
After drying off the chicken, sprinkle some salt and pepper on it.
Eggs and cream should be mixed together in a bowl using a whisk.
In a separate dish, combine the ketogenic crumbs, almond meal, Italian cheese, powdered garlic, and onion grains by whisking all of the ingredients together.
First, coat each piece of chicken in the cream and egg mixture, and then proceed to coat the chicken with the bread crumbs mixture.
Continue until coating completly covers the hen.
Put a half an inch of grease in the bottom of a deep pot or pan.
When the oil is hot, add the chicken pieces and fry them until they are golden brown and the internal temperature of the chicken reaches 165 degrees Celsius.
Notes: Use an oil that has a high smoke point, such as avocado oil, safflower oil, or peanut oil.
HOW TO STORE: You can keep leftovers in the refrigerator for up to 5 days after you have finished eating them. Or cooled chicken can freeze up to 6 months in a ziplock baggie.
REHEATING: If you do not want the crust to become soggy, do not reheat the chicken in the microwave. Reheating is best done in an oven or on a burner that has been preheated.
There is also the option of using an air fryer.
Nutrition in chicken patties
1 serving contains 196 calories, 2 grams of carbohydrates, 16 grams of protein, 14 grams of fat, 233 milligrams of sodium, 169 milligrams of potassium, 1 gram of fiber, 181 international units of vitamin A, 1 milligram of vitamin C, 58 milligrams of calcium, and 1 milligram of iron; NET CARBS = 1 gram.