Monday, January 21, 2019







These crisp, delicious low-carb chicken fillets, made with coconut and flax seeds, will be a great keto meal for you and your family.

  • 2 eggs
  • 2 cups oil
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoons onion powder
  • 4 chicken thighs deboned and cut into 2-3 pieces each
  • 1 1/2 cups almond flour
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano


First, Place the oil in a heavy saucepan or deep fryer.

Then, Set the heat to medium and allow to heat while preparing chicken fillets.

In a small bowl, mix 1/2 cup almond flour with all seasonings.

Break the eggs in a second bowl, add the thick whipping cream, then whisk for 30 seconds.

Slide the chicken into the almond flour mixture, then into the egg mixture, then repeat the operation in the almond flour.

I had to do it 3 times because the almond flour became wet and lumpy after a while (more than the all-purpose flour).

When the oil is hot, add 3 pieces of chicken at a time and cook for 4 to 5 minutes, until they are cooked and browned, turning them halfway through cooking.

Remove the chicken on a plate or tray lined with paper towels and repeat with the remaining chicken. Happy Cooking TimeJ