Low Carb Boneless Buffalo Chicken

So I'm in New York and I'm craving buffalo wings but I didn't want to go out and buy some chicken that would be loaded with extra crap so I decided to look for a low carb alternative that's tasty and easy to make. The original recipe used crushed pork rinds but I don't eat pork rinds so I decided to try it out with textured vegetable protein or TVP from Bob's Red Mill which is basically made from reduced-fat soy beans. This recipe only requires minimal ingredients and takes about 30 - 45 minutes to make.


INGREDIENTS

• 1 lb. Boneless, Skinless Chicken Breast
• 1 1/2 Cups TVP -Textured Vegetable Protein / Crushed Low Carb Bread Crumbs/ Crushed Pork Rinds 
• 1/2 Cup Parmesan Cheese – Grated
• 1/2 tsp. Garlic Powder
• 3/4 Cup Buffalo Wing Sauce
• 2 Tbs. Butter 
• Olive Oil

DIRECTIONS

• Trim excess fat off chicken breast and cut into large chunks.
  

• In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.
• Heat an inch of olive oil over medium-high heat. I use a non-stick wok that I bought from IKEA for stove-top deep frying. The high sides reduce splatter and make clean up a cinch. 
• Press the chicken chunks firmly into the breading mixture, coating both sides (Doing it this way will help the breading bind to the chicken much better than just shaking them in the breading mixture.)
• Once the olive oil is hot and begins to bubble, drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides - About 3 minutes each side.

• After removing chicken from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on.

• Melt the butter and mix with buffalo wing sauce. Lightly toss the chicken in the sauce.

Makes 4 Servings

Per Serving:
Calories – 350
Protein – 40 g
Carbs – 0.5 net g
Fat – 15 g



Got this recipe from Peace, Love, and Low Carb.