Low Carb Crispy Mexican Chicken

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April 10, 2016

Crispy on the outside, juicy and tender on the inside. This recipe is an absolute must for those bored of plain old chicken breast, or KFC lovers!

  • Prep: 20 mins
  • Cook: 35 mins


1 Chicken breast

10g Blend Brothers Mexican Savoury Blend

10g Sukrin Coconut Flour

15g Egg whites

Oil of your choice for frying (I used rapeseed)


1Preheat your oven to 200’c.

2Slice the chicken breast in half to make it thinner (or butterfly it for those that understand this terminology). This just ensures the chicken cooks evenly.

3Mix the coconut flour, and Blend Brothers Mexican Savoury Blend then tip it out onto a plate.

4Put the egg whites on a separate plate.

5Coat the chicken in the egg white then coat it in the spiced coconut flour coating. Give it a good covering, you may need to press it on with your fingers.

6Heat a pan to a medium- high heat and add the oil. Once hot you can add the chicken.

7Cook for 2-3 minutes each side so its nice and crispy, then pop the chicken in the oven and bake for a further 10-12 minutes to cook through.

8Once cooked, allow the chicken to cool slightly then enjoy! I love mine with a squeeze of lemon juice and mayo, served with a baked sweet potato and some raw baby spinach. Give it a try!


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April 10th, 2016