Flour might not scream “protein,” but chicken flour flips that script entirely. Packed with protein and perfect for the carnivore diet, this unique ingredient is a powerhouse substitute for pork panko or a binding agent in your favorite recipes.
Ready to transform cooked chicken into a versatile, nutrient-dense flour that elevates your cooking game? Here’s how to make it from scratch—and why it’s about to become your secret weapon in the kitchen.
How to Make Chicken Flour in 4 Steps
- Yield: 1 cup
- Prep Time: 10 minutes (excluding cooking time for chicken)
- Cook Time: 75 minutes
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cooked (see note below)
Special Equipment
- High-powered blender
Instructions
- Preheat your oven to 300°F and line a sheet pan with parchment paper.
- Cut the cooked chicken into large chunks and place in a food processor. Pulse or chop the chicken into the smallest pieces possible.
- Spread the chopped chicken evenly on the prepared sheet pan. Bake for 60 to 75 minutes, stirring every 20 minutes, until browned and fully dried.
- Allow the chicken to cool completely, then transfer half the batch at a time into a high-powered blender. Blend into a fine powder for use as chicken flour.
Note on Cooking the Chicken
For the best results, bake the chicken in a standard oven or air fryer without adding fat. If using an air fryer, preheat it to 400°F and bake the chicken for 30 minutes. For an oven, preheat to 400°F and bake for 45 to 50 minutes.
The chicken should be very well cooked—dry but not burned. Allow it to cool completely before proceeding with the blending step.
Why Chicken Flour Is a Must-Have for the Carnivore Diet
Chicken flour opens up a world of possibilities for anyone following a meat-focused lifestyle. Its dense, protein-rich composition makes it an excellent addition to recipes like pizza crusts, coatings for fried foods, or even “breading” for chicken nuggets.
Unlike traditional flours, it’s completely carb-free and made with just one ingredient: chicken.
Tips for Success
- Cooking Tip: Ensure the chicken is cooked to the point of being dry but not overcooked to avoid burning during the drying process.
- Storage: Store chicken flour in an airtight container in a cool, dry place for up to one month. For longer shelf life, keep it in the freezer.
- Usage Ratio: Chicken flour is denser than pork panko or traditional flour. Use slightly more than half the amount of pork panko or flour that your recipe calls for.
This chicken flour recipe is a fantastic way to upcycle cooked chicken while creating an indispensable pantry staple for your carnivore kitchen. Whether you’re making doughs, coatings, or creative dishes, chicken flour is sure to elevate your meals and keep your diet on track!
Low-Carb Chicken Flour
Ingredients
- 1½ pounds boneless skinless chicken breasts, cooked
Instructions
- Preheat your oven to 300°F and line a sheet pan with parchment paper.
- Cut the cooked chicken into large chunks and place in a food processor. Pulse or chop the chicken into the smallest pieces possible.
- Spread the chopped chicken evenly on the prepared sheet pan. Bake for 60 to 75 minutes, stirring every 20 minutes, until browned and fully dried.
- Allow the chicken to cool completely, then transfer half the batch at a time into a high-powered blender. Blend into a fine powder for use as chicken flour.
Disclaimer: Some images in this content were created/edited with the help of AI.
Read Next:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.