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April 18, 2014 by Sparky 7 Comments I am pleased to provide a low carb chicken recipe from guest chef Nicole, who has a formal culinary background and has lost over 65 pounds through the low carb ketogenic diet! Looking for a good low carb chicken recipe that is breaded and cripsy, without the gluten and carbs? Fry the chicken in coconut oil until crispy on both sides, turning often but gently as to no disturb the sexy golden crust.
Nicole loved this recipe because it reminded her of the schnitzle her German mother would make when she was a child.
I entered all the ingredients into MyFitnessPal Recipe creator and it came to under 2 net carbs per person. I generally microwave it, stirring every few minutes until tender, if I will be serving it as-is.

Like you said, chicken has a tendency to dry out when re heating, but give it a try and let me know!!
I see people using cheese graters and other things, but I don’t have the time or patience for that. This food processor is the closest version of what I have – I definitely recommend at least an 8 cup. Fill the food processor half way with cauliflower florets and process until you get the size granule you want. Move the riced cauliflower into a bowl, and repeat step 3 until you have processed as much as you would like. You can get creative by using purple, green or orange cauliflower to add more color to your dishes!

Carrots are relatively high carb so adjust the amount you use depending on how many carbs you can stand for the day.
White rice is extremely starchy, has little nutritional value, and will quickly spike your blood sugar (which will lead to an insulin rush which will lead to FAT!). Since you are just processing cauliflower, it’s easy to rinse out the food processor and the whole process from start to finish is about five minutes. Chill for 30 minutes (if necessary), then cut into two pieces, one slightly larger than the other (you’ll use the larger piece for the bottom crust).

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