Saturday, August 3, 2013

Recipe: Low Carb Buffalo Chicken



Buffalo Chicken

500g chicken breast
8 tbpsn hot sauce (Tapatio for preference)
8 tbspn butter
2 tbspn low sugar ketchup
2 tbspn white vinegar
2 tbpsn almond flour
1 tspn smoked paprika
1/2 tbspn chili flakes
salt
pepper
oil for frying


Method


  • Cut the chicken into strips or cubes, the smaller the pieces the higher the oil saturation will be so watch your calories and think smart
  • In a bag place salt, pepper, chili, paprika and almond flour. Then place the chicken in the bag, shake until the chicken is well coated 
  • Heat the pan super hot and add the chicken
  • Fry until the chicken is brown and crisp, then place asside
  • While the pan is still hot add the butter and melt on a medium heat
  • Add the hot sauce, vinegar and ketchup and mix until a smooth consistency
  • Add the chicken back to the fry pan and shake to coat the chicken
  • Serve with celery sticks and fresh Ranch or Blue Cheese dressing
  • Best accompanied with your favourite low carb beer or soda

1 comment:

  1. I am currently trying out new recipes for my party catering inspired dishes. I find this Buffalo Chicken easy to prepare compared to the desserts I'm trying to achieve. I really appreciate your recipes. Thanks for sharing this.

    ReplyDelete