ketogenic batter and other stuff? need help.

So I've been on this diet for about 3 weeks and with thanksgiving last weekend I've found it hard to eat and start pm yhe diet. Is there a ketogenjc batter it something I can use pm chicken or fish to deep fry or oven cook it. Any recipes are appreciate d

I would opt for an egg wash and use crushed nuts or any nut flour with herbs to form a crust or make a batter .

Food for thought, I doubt a little bit of actual flour on some chicken will have enough carbs to throw you out of ketosis. I guess it depends on how much chicken you eat.

A whole half a cup of flour is still only 63 grams... You'd still be in ketosis.

that's under the assumption that everything else is carb free.

where they may be trying to spread out their carb allowances over a few Thanksgiving traditions and still stay in ketosis

I've been looking for a batter for frying ckn and fish also...while I haven't found anything that is a batter, I did find a *very* acceptable 'breading' that works for making things like sesame chicken, General Tso's chicken, buffalo chicken, chicken parmesan etc.

This is not a gluten free recipe folks, sorry =/

It's very simple, and I keep my carbs to below 10g per meal, even less than that for snacks, somewhere in the neighborhood of below 30 g per day. I'm able to stay in a ketotic state enjoying fried foods using this recipe.

Basic recipe:
1/4 cup Vital Wheat Gluten
2 tablespoons white flour

To this, you can flavor with any manner of dried spices and herbs.

garlic powder
salt
black pepper
italian seasoning
chili powder
etc.

Dip chicken (or fish) in whole egg (also seasoned with the same seasoning you used in the 'breading') and then dredge in VWG mixture. Fry as usual.

To make a chinese take out sesame styled chicken or General Tso's chicken, it's really simple. I experimented with it this past weekend and even the kids didn't know the difference (lol! silly kids :laugh: )

Fry chicken as noted above with VWG mixture seasoned salt & pepper and set aside. I usually heat the oven up to 350 degrees F & fry till nicely browned, but not cooked through and allow the oven to cook it the rest of the way. This way, while I'm making the sauce, it stays good and hot and is served from oven to table. Besides, gives me a few minutes to clean up before serving :blushing:

I'm a 'as it happens' cook, so all amounts are approximations. Add a bit & taste, adjust to your liking as needed. If it's too sweet, add a little more vinegar, if it's not sweet enough, balance with a little more SF preserves.

Sauce:

about 2 T Sugar Free Apricot Preserves
about 1T White Vinegar
about 1T Oyster sauce
possibly about 1 tsp Soy Sauce

Crushed Garlic
Smashed Fresh Ginger
Sesame oil
chili oil, powder or crushed chile can be used

Heat a small amount of oil in frying pan & add garlic & freshly smashed or finely chopped ginger. When fragrant & garlic has softened, add apricot preserves, vinegar, and oyster sauce. Add your chili component.

Simmer a few minutes until thickened. Taste it & adjust seasoning, if it seems like it still needs a little something, add a dash of soy sauce and simmer a little more.

When you're satisfied with your sauce, add a couple of drops of sesame oil & top the chicken with your sauce & sprinkle sesame seeds on top.

That's it. Let me know if you try it or make changes to it, I'd love to hear feedback.:blushing:

http://www.nobunplease.com/keto-crispy-fried-chicken/

We made homemade chicken nuggets.
.75 lb chicken breast
.25 lb thigh meat
1 t onion powder
1 t garlic powder
1 t kosher salt
1 C heavy cream
1/4 C coconut flour
grind all ingredience together in a food processor. Take a soup spoon and scoop out some mixture and roll in pulverized fried pork rinds. Fry in a vegetable oil and lard mix until golden brown.

8g carbs, 5g fiber, so a total 3g net carbs if you ate the whole thing.