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Keto is all the craze and I can see why. A few years ago, when Keto wasn’t so popular, I gave it a try. Since then, I never looked back! Now I must admit, when I first started, I was strict. I counted everything and even exercised. That didn’t last too long because I knew I wouldn’t stick to something that involved. I decided to follow the Keto lifestyle, but in a more lax-a-daisy way and to my surprise, the weight still came off. Now, years later, the 60 pounds are still off, I’m still loving Keto and loving the new Dirty, Lazy, Keto Cookbook.
Stephanie Laska also agrees that you don’t have to be perfect to be successful at weight loss. She wrote this new cookbook which is a real-world approach to losing weight with the Keto diet. After losing 140 pounds herself, she shares her unconventional weight loss secrets and 100 easy recipes that are under 10 net carbs per serving. All of the recipes are easy, affordable, and you can find the ingredients at your local grocery store. I personally love that you don’t have to buy anything fancy, shop online or at a specialty store. I’m a mom of four so the last thing I want to worry about is making an extra trip to a different store for a special ingredient.
I got to review a copy of The Dirty, Lazy, Keto Cookbook and I love that Stephanie not only shares so many family friendly recipes, but also so much information. She shows you how to read nutritional labels, understand a new style of food pyramid, what to drink and what not to drink, and it’s an enjoyable read at that. Would you like to experience the fun behind the keto lifestyle with lots of humor and zero judgement? Then make sure you pick up a copy of The Dirty, Lazy Keto Cookbook and today you can enjoy her delicious KFC Keto Fried Chicken!
- 1 cup vegetable oil, for frying
- 2 large eggs
- 2 tablespoons heavy whipping cream
- 2⁄3 cup blanched almond flour
- 2⁄3 cup grated Parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cayenne
- 1 pound (approximately 4) boneless, skinless chicken thighs
- In a medium pot over medium heat add vegetable oil. Make sure it is about 1" deep. Heat oil to 350°F, frequently monitoring to maintain the temperature by adjusting heat during frying.
- In a medium bowl, add eggs and heavy whipping cream. Beat until well mixed.
- In a separate medium bowl, add almond flour, Parmesan cheese, salt, pepper, paprika, and cayenne and mix.
- Cut each thigh into two even pieces. If wet, pat dry.
- Coat each piece first in the dry breading, then in the egg wash, and then the breading again.
- Shake off any excess breading and lower the chicken into the hot oil. Fry until deep brown and cooked through, about 3–5 minutes on each side, and then drain on paper towels.
- Repeat until all chicken is cooked. Serve right away while hot and crispy.
- -Use a smaller skillet that holds two thighs at a time to cut down on oil use/waste.
- -Ranch dressing or sugar-free barbecue sauce make a great dip for fried chicken.
- -Serve with celery sticks for added crunch and to “slip in” more vegetables.
- -Variations for “breading mix”: crushed pecans, crushed pork rinds, Parmesan cheese, soy flour, coconut flour, textured vegetable protein, or ranch powder mix.
Please note that I was given a copy of this cookbook to review, however the opinions expressed are my own.
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