Low-Carb Chicken Flour
Looking for a low-carb alternative to pork panko? Enter chicken flour! This dense, protein-packed option works wonderfully in various recipes when a non-pork substitute is needed.
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.
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