Did you know that you can make flour from chicken? Yes, you read that right! Today I want to show you how to make carnivore flour using dried chicken powder.
This might sound a bit strange at first, but trust me, it’s a game-changer for anyone following a carnivore diet or looking to add more protein to their meals.
This recipe is super simple and only needs one ingredient. You won’t believe how versatile this chicken flour can be in your cooking. Whether you want to use it as a coating for fried foods, a thickener for sauces, or even as a base for baked goods, this carnivore flour has got you covered.
It’s a great way to add extra protein and flavor to your dishes. Plus, you can make a big batch and store it for later use. So, if you’re tired of the same old carnivore meals and want to try something new, give this chicken flour a shot. It might just become your new favorite kitchen staple!
👍 Why You’ll Love This Recipe
Carnivore diet friendly: If you’re following a carnivore diet, this flour is perfect for you. It’s made from 100% chicken, so it fits right into your eating plan. This can be a game-changer for people on strict carnivore diets who miss things like breading.
Adds variety to meals: Using this chicken flour can help you create new and interesting meals. It’s a great way to add some variety to your cooking, especially if you’ve been feeling stuck in a rut with your usual recipes.
Nutrient-dense: Chicken is packed with nutrients, and this flour retains many of those benefits. It’s not just protein – chicken also provides vitamins and minerals that your body needs. By using this flour, you’re adding extra nutrition to your meals without having to think too much about it.
✨ Recipe Ingredients
- 5 Skinless Boneless Chicken Breasts (1.7 pound)
- ✓ Weekly Meal Plans
- ✓ Exclusive Carnivore Recipes
- ✓ Carnivore Diet Tips
👨🍳 How To Make
Follow this easy recipe to make the carnivore chicken flour:
Step 1
Preheat the oven to 250°F (120°C). Place the chicken breasts on a baking sheet lined with parchment paper and cook for about 20 minutes or until fully cooked.
Step 2
Press the meat and try to remove any remaining liquid. If a significant amount comes out, bake for an additional 5 minutes.
Step 3
Allow the chicken to cool for 15 minutes. Roughly chop the meat and add it to a food processor. Blend until finely ground. You may need to do this in 2 batches.
Step 4
Line a baking tray with parchment paper. Spread the processed chicken in a single layer. Bake in the preheated oven for 10-12 minutes.
Then, remove from the oven, flip and mix the meat, and bake for another 10 minutes. Repeat this process 3-4 more times until the chicken is very dry.
Step 5
Remove from the oven and allow to cool for 15 minutes. Finally, pulse in the food processor for a few seconds to achieve the desired consistency. That’s it!
💡Tips
1. Experiment With Seasonings
While the basic recipe calls for just chicken, you can experiment with adding seasonings to create flavored carnivore flours. If you decide to do this, add the seasonings before the final drying and grinding step.
This allows the flavors to integrate well with the chicken. Some options to try include garlic powder, onion powder, or smoked paprika. Just remember to use dried seasonings, not fresh.
Start with small amounts of seasoning – about 1 teaspoon per pound of chicken – and adjust to your taste.
2. Boost the nutrition
While chicken is already nutritious, you can boost the nutritional value of your carnivore flour even further. You can add other nutrient-dense ingredients to the mix.
For example, you could include a small amount of dried, powdered liver (about 10% of the total weight) before the final grinding. Liver is incredibly rich in vitamins and minerals, especially vitamin A and iron. Another option is to add some crushed eggshell powder, which is an excellent source of calcium.
If you do this, make sure the eggshells are thoroughly cleaned and dried before crushing. You could also experiment with adding powdered bone broth, which would increase the collagen content of your flour.
3. Perfect the texture
If you find your flour is too coarse, there are a few things you can try. After the initial grinding in the food processor, you could run the dried chicken through a coffee grinder in small batches. This can help achieve a finer texture. Another option is to use a high-powered blender, like a Vitamix, for the final grinding step.
These blenders can often achieve a finer grind than a standard food processor. If you’re aiming for an ultra-fine texture, consider sifting the flour after grinding and re-processing any larger pieces.
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Carnivore Flour – Dried Chicken Powder
- 5 Skinless Boneless Chicken Breasts (1.7 pound)
- Preheat the oven to 250°F (120°C). Place the chicken breasts on a baking sheet lined with parchment paper and cook for about 20 minutes or until fully cooked.
- Press the meat and try to remove any remaining liquid. If a significant amount comes out, bake for an additional 5 minutes.
- Allow the chicken to cool for 15 minutes. Roughly chop the meat and add it to a food processor. Blend until finely ground. You may need to do this in 2 batches.
- Line a baking tray with parchment paper. Spread the processed chicken in a single layer. Bake in the preheated oven for 10-12 minutes.Then, remove from the oven, flip and mix the meat, and bake for another 10 minutes. Repeat this process 3-4 more times until the chicken is very dry.
- Remove from the oven and allow to cool for 15 minutes. Finally, pulse in the food processor for a few seconds to achieve the desired consistency. That’s it!