Low Carb Fried Chicken Fingers

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Dec. 24, 2010

Try this Asian snack, in no time it will become your favorite.


Chicken breast fingers 16 , washed and left damp
Vital wheat gluten 2 Tablespoon
Whole wheat flour 2 Tablespoon
Atkins bake mix 2 Tablespoon
Parmesan cheese 2 Tablespoon
Salt To Taste
Pepper To Taste
Olive oil 1 Teaspoon


Mix dry ingredients together in a plastic bag.

Drop damp chicken fingers into dry ingredients and toss until all are completely coated.

Coat the bottom of a heavy non-stick fry pan with olive oil. Heat until a drop of water sizzles. The oil must be very hot. Drop chicken into hot oil and fry until browned. Remove and drain on paper towels.

Serve over Romaine lettuce with your favorite dressing.

The dry mixture makes 15 servings at a total of 13 carbs -- in other words less than 1 carb per chicken finger. (There will be some of the dry mixture left over so the total carb count is not exactly accurate. It ends up being a bit less, but better to err in the favor of counting the carbs than not.)

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Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 307Calories from Fat 89

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 405 mg16.88%

Total Carbohydrates 33 g11%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet