The Best Chicken Cordon Bleu Keto Style

The amazing chicken cordon bleu and coating recipe!
Chicken cordon bleu with cauli-rice mixed with a little cheddar and high fat sour cream. Yum

I think I nailed chicken coating last night. 🙊 I’ve been dying to make a keto friendly chicken cordon bleu and I nailed it.  If you are a lover of crispy coating, this will give you that crunch that you so desperately crave. The secret to this lies in two things, one of which I learned from the lovely Martha Stewart, that make the coating super crispy; you pan fry the chicken first and you use fantastic pork rinds. Pan frying it first helps to crisp up the fat on those pork rinds giving it that distinct crunch that makes fried chicken super addicting. I will be honest – as someone who likes to experiment a lot with random flavours and spices, I’ve had some “hit it out of the ballpark’ successes and a ton of spice fails. This was one of those “hit it out of the ballpark and into the parking lot” successes. I was nervous mixing these altogether but it turned out beautifully and I couldn’t be happier! I hope you enjoy this method and taste as much as I have!

The Perfect Keto Chicken Cordon Bleu (and Charlene’s Crispy Coating)

Just before frying. Notice how there is not a single space without coating? 😉

 


2 butterflied chicken breasts (flatten it down with a meat mallet) 
1 bag pork rinds (I use Baken-Ets)
1/4-1/2 cup parmesan
2 tbsp Montreal steak spice
1 tbsp garlic powder or salt
1.5 cups almond flour
1 egg
1 tsp mustard
4 slices swiss cheese
2-4 slices of ham sliced thin
Splash of cream
1) Preheat oven to 400 degrees. Take butterflied chicken breasts and place your ham and swiss inside.
2)
Roll up your chicken, ham and swiss or use toothpicks to keep it secure. Place chicken into almond flour to coat it. Ensure with all the “coating” steps that it completely covered on the outside or you’ll end up missing coating at the end.
3) Place
egg, mustard and a splash of cream into a large bowl. Mix all three together. Dredge your floured chicken in it.
4) A
dd your crushed pork rinds, garlic powder, Montreal steak spice and parmesan together into one bowl. This will be your “thick and crunchy” coating. Cover your chicken thoroughly in this mixture.
5) Fry your chicken 4 minutes on the first side in a keto friendly oil of choice on medium heat. Then flip and fry for another 2 minutes on the other side.
6) Once chicken has been fried, place chicken on parchment paper and baking sheet. Move chicken to the oven for approx. 20-25 minutes. You may want to keep an eye on your chicken due to it’s coating and if in doubt, cut a small slice through the middle. 😉 Enjoy!

The end product

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