So, I have decided to enter into the Ketogenic realm of eating this week.
Previous to going Keto, I discovered Intermittent Fasting. I started on IF three months ago and am absolutely loving it. I’ve lost 40 pounds since I started my weight loss journey, and 20 pounds since I started Intermittent Fasting.
I am ECSTATIC, as losing the baby weight from my four kids has been incredibly difficult, if not impossible with Hashimoto’s disease. I’ve decided to add Keto into the mix to help keep moving things along, not to mention the health benefits that being in ketosis provides.
I really love love LOVE the way I feel when I’m in ketosis, based on my previous experience with it back in the Atkins days. I’ve gotten a taste of it again with Intermittent Fasting and it feels GOOD. I love the feeling of firing on all cylinders with consistent energy and mental clarity.
Since I am allergic to gluten and sensitive to all grains except corn, a ketogenic lifestyle is a good fit for my body in general, aside from desired weight loss. I guess I’m eating in an Intermittent-Lacto-Paleo-Keto fashion.
Is that a thing? It is for me now.
I ended up scouring the internet earlier this week to find the best sounding Keto recipes and get my game plan going. I found this Low Carb Pickle-Brined Fried Chicken recipe and Best Buttermilk Ranch Ever recipe over at The Primitive Palate, and let me tell you, they were amazing.
Even my husband was impressed, and HE IS NEVER IMPRESSED.
I started the night before by brining the chicken tenders in pickle juice. I had an almost empty jar of pickles hanging around in the fridge, so it worked out perfectly.
The next day, I drained the chicken and got to crushing the pork rinds. The recipe calls for plain rinds, but I used a salt and pepper flavor and it turned out incredibly tasty.
Next, I coated the chicken in the egg wash and the crushed pork rinds.
After the chicken was prepped and ready to fry, I made the ranch dressing. It was pretty simple and straight-forward. Put everything in the food processor or blender, and blend!
I swear, nothing beats homemade dressing; once you start making your own, you can never go back to the store-bought version.
Next, I was ready to fry the chicken. I heated the oil to 345 degrees and got to frying.
Here is the finished product, SO AMAZING. It makes me ridiculously happy to have a gluten-free version of chicken tenders (which are also zero carbs) in my arsenal that is actually delicious.