STOP Wasting MONEY: Make Your Chicken Flour
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- This easy and cheap recipe for homemade chicken flour will allow you to make so many keto recipes and carnivore recipes like low carb breads, keto noodles, carnivore cake and more! A proper human diet is often lacking in the social “bread” items that we’re all used to from standard does, but this carnivore flour allows you to make more of those kinds of things and has zero carbs in it. I’m working on some new low carb recipes for you guys using this flour, so don’t feel like you have to break the bank to have meat flour to enjoy amazing keto foods!
Also shoutout to @cheffatgrams on this one. He has an amazing video on using a microwave to dehydrate rotisserie chicken for super quick convenient chicken flour, and as I understand it and was made aware he was the first in the keto/carnivore space to dehydrate chicken flour with the microwaving technique. Go show him some love! Here’s that video link.
• Chicken Flour in 10 mi...
My links and the recipe are all below!
Eat your meat, love your life!
Chris 😊🥩🧈🥓🍳🍗
#carnivorediet #ketodiet #carnivore #ketorecipes #carnivorerecipes #keto #lowcarb
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Recipe
3-4 lbs of trimmed chicken breast
1 tsp salt
Cube chicken and place on a parchment lined baking sheet. Sprinkle salt over chicken.
Bake at 300F for 25-35 minutes until cooked through but not browning. Remove from oven.
Place chicken in blender and turn on low to shred into fine crumbles.
Place in large microwave safe dish and microwave 1-2 (even 3) minutes at a time, stirring each time to begin drying out chicken. Every 5-7 minutes of microwaving add chicken back to blender and blend on low. It may be helpful to do this in batches.
(Note: you can do this in a 200F oven or a dehydrator but it will take a lot longer.)
When chicken becomes dry enough to move freely in blender, turn up to medium speed. Grind into course flour. Continue microwaving if necessary until chicken is very dry.
Blend dry chicken on high until a whole-wheat flour consistency is achieved. Run this through a fine mesh sieve to break up all clumps and remove any larger pieces. Store flour in air-tight container in fridge for later use.
Use chicken flour in recipes where any meat flour would be used (like pork panko or carnivore crisp flours).
Chicken Flour is a game-changer! We're gonna "bread" everything!!!
Haha yessir! It’s amazing how simple but satisfying adding a little pure clean protein breading on the outside of a dish can be! Beef flour next! Thanks for watching and all you do Dr. Berry! 😊🥩🧈🥓🍳
Thank you Chris. I’m so glad you have figured out a way to make chicken flour, the stuff you buy is just to expensive for me to buy. I saw in the comments your gonna work on beef flour, yay.
You’re so welcome. I totally understand as it’s too expensive for me too, especially since I experiment for recipe creation so much.
Yes! Beef flour has to be on the list I think. 😊
@KenDBerryMD Dr Ken in the house! You’ve made it my man 🎉
Haha thanks! That’s a big respectable TH-camr name to be leaving a comment for me right there. 😊😊😊
I take one egg, 2 tsp of chicken flour, 1 tsp water and make a tortilla. While still in the pan i sprinkle cheese, taco meat that's been mixed with a bit of sour cream and salsa. Only a couple of carbs and the little granddaughter loves it.
Nice. Sounds similar to my tortilla recipe video. I’ll have to try my chicken flour in my other video recipe and compare. 😊😊😊
NOW‼‼‼That is a great reason to make and use chicken flour with‼‼‼
This 🇨🇦Canadian thanks you!🇨🇦
👍🏼👆🏼😊
Where do you get chicken flour?
It’s very expensive to buy so I make it. Here’s my recipe.
th-cam.com/video/C3ipVpUYiiA/w-d-xo.htmlsi=bXAGca8rrmDF4Z5A
Chris you continue to help the community with all your recipes, Thanks!
Thank you! I try my best. 😊 Making easy methods for things like this can help a lot. There are some great creators in this space and all of us working together has really expanded what can be done with keto and carnivore I think. 😊
Nice! No special tools needed besides blender.
My more hands off way: Cook chicken breast in instant pot. Shred. Dehydrate in dehydrator until completely dry. Powder in Blender. Done.
Nice 👍🏼
I'm doing the same thing, only freeze drying instead of dehydrating
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@@SuziesCornerInLovehow do you freeze dry? Just put in freezer until dry then blend frozen?
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Who hoo, who knew. This carnivore (keto) world keeps getting better and better. Flour, ranch dressing, tortilla-were not missing anything!
The creators in this space are coming up with so many great things. It’s an honor to play a small part in it. 😊
Growing up, I remember being amazed with beef jerky and sundried fish, thinking they're just meat versions of foods like raisins and dried fruit. Now, it's meat flour, with possible recipes for chicken bread or pork dinner rolls. What a wonderful time to be alive in! 🤣
Can't wait to see what you come up with.
Haha absolutely 😁😁😁
Ohhh, awh, PORK DINNER ROLLL. what a terrific idea. That would be so good with my smoked brisket and smoked pork butt. Happy Labor Day and I hope you have great BBQ meat to celebrate
I agree 👆🏼😁
I find that using a food processor to turn the chicken to mush and spreading it out on parchment paper, cooking it at 130 or 140 for half the day, you not only get amazing chicken chips and dog treats, but you take some of it and make your chicken flour. You get three in one YUM!!!!
That's a great idea!
Are you saying you grind your chicken while its raw and then spread it on parchment paper? Do you just season with salt? Also, can you clarify what you mean by half a day...12 hours?
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Wonderful idea! I think I would cook it first. 🤷♀️
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This is fantastic and you’re amazing! Thank you so much for sharing this. I’m a working senior on a bare bones budget and these kind of tips help me tremendously. Did I mention you’re amazing?! ☺️Much love from 🇨🇦💙
Haha thank you! Yes I completely understand. It’s so hard to afford some things that make this way of eating a lot more enjoyable. Glad this will be helpful. 😊
Seriously Chris you are some kind of freak genius! Love your stuff!!! Do you have a cookbook yet???
Haha thanks. I don’t just yet. Once I’m out of the day job that will be one of my first tasks.
Thank you, thank you, thank you! I have been waiting for this. First thing I’m trying is your chicken tender recipe. You are so awesome for coming up with your recipes and sharing them with us. Love to you and your lovely wife, who is one lucky lady by the way 😊, may God bless y’all 🥰❤
Sounds great! Thank you so so so much. 😊❤️
I have made this just by baking thin strips of chicken breast and then grind grinding it up and then dehydrating it further and then grinding it up again. Your method seems pretty easy too I think I'll give it a try.
I mixed this in with Parmesan cheese And coated veggies and chicken with it . Then fried it, it was delicious.
I have also mixed it with Indigo Nili's protein breading mix and some shredded coconut and creole seasoning and put it on fish& shrimp. Also yummy!
Sounds great!
You did it again Chris, took something that looks so hard and made it easy for us. It's so hard to find and so expensive to buy these type of products in Australia, you've just saved me a ton of money. Love your work! Thank you.
Thank you so much! 😊😊😊
Our grocery store had london broil on sale for $3.99 a pound so I bought 3 of them...I cooked them in the oven and saved the broth...I let them cool for a bit so I could handle it and shredded it...I put it in the food processor and ground it...placed it in my dehydrator on 140 degrees and ultimately left it there for 11 1/2 hours...then I put it back in the food processor and got 2 full pints of beef flour...so good...thank you for your ideas Chris...
Great tip! I’ll have to try beef next. 😊
Great to know it works so well with beef, too!
Agreed 👆🏼😊
Glad to hear about a dehydrator being used.
😊👍🏼
Soooo I made it yesterday! 3.5lbs made 12oz for $12. I used it in Victorias Keto Kitchen flour to replace the almond flour. Then used this flour mixture in Maria Emmerich’s Easy Blender cupcakes but added cocoa for chocolate cupcakes. You cannot tell there’s chicken in my cupcakes! Only thing is i wish i had the blender you have as I couldn’t get it as powdery as yours so it does have a slight grittier texture. But will def make again - thanks so much for your efforts! I’d love to see the chicken flour in a pizza dough.. hint hint 🧐
I’m so glad you were able to do this and use it! My carnivore pizza crust recipe would handle this quite well I’m sure. 😊👍🏼
Woot! love it
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How did it turn out in the VKF?
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Thanks for showing us how you make chicken flour. I have a freeze drier so I think I'll try getting my butcher to slice some chicken thin, air fry it, then freeze dry it. I'll let you know how my experiment works out. I want to try it with beef and pork too.
Sounds good. I’d love to hear. 😊
I want a freeze dryer soooo bad. The ultimate kitchen tool!!!!!
Agreed 😊
Please do share with the rest of the class! 😊
Agreed 👆🏼😊
Thank you Chris for sharing how you make chicken flour. It surprised me when I made it how well it turned out dehydrating it in the oven on parchment paper. It is great having a solution for my left over chicken when I make bone broth. Love your ideas. 🕊💕
You are so welcome 😊😊😊
what a great idea...at least for the breast meat? or will it work with all cuts?
Good question. 👆🏼 depends on how the fat reacts I’m guessing.
I have been making it using the instant pot. Drain the chicken then it shreds in 30 seconds in my KitchenAid mixer but you can use a food processor just pulse a few times. I put it on dehydrator sheets and over dehydrate so its really dry. . It will be really crispy shreds. Taste these and you will think you're eating shredded wheat! That's the bonus I've found doing it this way! I call it chick-o-wheat! Lol and my dogs get the broth so win -win!
Haha very cool
That should take care of the fat too. That will be my method also. Great idea.
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That's what I was thinking of doing. 😊 How long did you cook it in the Instant Pot, and did you put it on a rack or let it cook in the required liquid?
This is a great question! 👆🏼
Chris what this video did was give me a new appreciation for the price of the chicken,pork and beef flour. No more complaining about the cost 😂
😂😂😂
@karenstasik2979 I don't know if you saw my post on here, but I used 4 pounds of chicken breast and that reduced down to 21 ounces finished. Our chicken breasts were on sale for $1.49/lb. In the end it cost me .29 cents per ounce to make. I'm sure there is higher quality chicken out there, but I think this is a much more affordable bargain since it is $6.28 per ounce 😮 for the major brand online . 😇👍
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Thank you! Thank you! 👏
You're so welcome! 😊
Here we go. Yippee. It's cheaper than that company most carnivores buy it from. I make my own carnivore "chips" for pennies compared to that company also. Thanks Chris CARNIVORE CHAMP . Have a Peaceful Labor Day. I'm getting my chicken out if the freezer to make this. ❤❤
Absolutely! I’m sure the company made stuff is good, but I can’t swallow the price tag on my current budget so this is a life saver. Hope you enjoy. 😊😊😊
Paula, how are you making your meat crisps? I've been dehydrating sliced deli meat, but it's getting pricey and it's very salty and dry when finished. I do it in the dehydrator. Thanks!
Good question 👆🏼
I was just going to ask that because I love those chicken crisps And I use them for many things. But they are incredibly expensive. One amusing note is that 1 of my dogs thinks they're puppy crack. When I take a bag out she is a right in my face begging. She absolutely loves them. I've never seen her act this way about anything else. So recently I was thinking I wonder if I should make these myself with chicken breast and use a slicer to slice it thin and then dehydrated in the oven. Chris do you wanna tackle this??
Hmm… that’s a fun idea. I’ll have to see what I can do. 😁
Would it be easier to crock pot or pressure cook it first to fall apart/shredded level, then microwave before the first blending? Was thinking maybe the finer threads would dry more quickly before blending.
It’s very possible. It certainly wouldn’t work any less so it’s worth a shot to see if it’s better I think. 😊
I grind my chicken before baking/dehydrating..it dries quicker and easier to powder
Great tip! 👍🏼
I decided to make my own chicken flour a few days ago. I had some chicken tenders and I boiled them for 20 minutes. Then I drained and cooled and gave a quick Chop in my ninja. I then took the well chopped chicken and spread it out on my dehydrator sheets and dehydrated at 165 for 3 hours, (I heard that 2 to 3 hours is best). Anyways, it was nice and dry and I was able to finish it in my ninja and ground it to a fine powder/flour. The pros for the dehydrator is there is no babysitting as it dries and you get a more shelf stable product. Win, win!! Any thoughts, Chris? I was “flying by the seat of my pants” on this food experiment.😅
Sounds like you did a great job! I’d say try the oven technique for the cooking portion next time and you might find it even easier as that evaporates a lot of liquid when they cook, but honestly it sounds like your method worked great! Great job! 😊
@@ChrisCookingNashville Thank you! I appreciate all the great recipes you share!
My pleasure. 😊😊
I just made a big batch of beautiful chicken flour
Thanks to your instructions it was so easy and turned out great
What a huge money saver
The last one I ordered was as from carnivore crisp and paid 34$ for 4 oz 🤐
Thanks to you I don’t have to do that anymore
❤️❤️❤️❤️
I’m so glad! 😊😊😊
YES! My first recipe with this will be your chicken strips. Thank you so much!
My pleasure. I hope you enjoy. ❤️
Can you freeze it? I could be wrong but I think 3 to 4 days in fridge? I could never use that much. Great video thanks!
I’d say a week or more because most of the water is gone, but freezing should work great. 😊
This is really good. I'm hoping to get an air fryer that has dehydrator feature. I think the same principles would work for making it from dehydrated chicken. That really looks great, Chris!
I agree! Thank you so much. 😊
Chris, I made your chicken flour recipe tonight and found your directions and the process incredibly easy! I did pressure cook my chicken on a rack, which made it pretty dry from the beginning. Thanks!
Sounds great! Great job! 😊
I was thinking of air frying it to dry it out. Although, my air fryer is also a dehydrator - maybe that's better but it'll definitely take a lot longer. 🤔
Not a bad idea. Depends on how high the heat goes as you want to avoid the chicken browning as it dries out. Otherwise it should work well. 😊
When you were sifting, I could see steam coming off the chicken flour. (Today I watched this video with a microscope, while I was making it myself.) Wouldn't that mean there is still moisture in the flour? Is it done if there still is steam??
I ended up doing four batches with my 3 lbs of carefully de-fatted and de-gristled chicken breast, as my blender (same as yours) couldn't do it all at once. Once my chicken had endured five minutes of total MW time, I put paper towels on the plate I used, and zapped for two minutes, several more times.. I'd remove the "flour in progress" from the plate and set it, in the paper towel, on a drying rack while I messed with the other batches. All four are finished-ish now. I am not certain they are "dry enough," so have them air drying while I have dinner.
Any tips for determining what is "dry enough??"
Thanks for all that you do!
Hello! Short of nuclear power I don’t think you’ll ever complete fry something out (maybe if you used a freeze dryer). But if it feels like flour and doesn’t stick to itself in clumps it should be fine. Keep it in the fridge or freezer. 😊
I have been following Cook with Mel, a lady from Australia and she has been using chicken flour for a couple of months! I make it using ground chicken which is much easier than cutting up pieces! You can also get dehydrated chicken in cans that have even less taste of chicken after grinding up with very little effort! Glad to see you have discovered chicken flour cause it is great to bake with!
Wonderful!
I came to the comments to see if anyone tried to make chicken flour with ground chicken. It seems like it’s be easier and less steps that way? I’m not much of a cook so my brain doesn’t automatically know anything about cooking. Lol. Thanks!
I’m sure it’s more convenient. Usually more expensive per pound depending on where you shop, but my concern was always wondering what parts of the chicken are in the ground mixture since it gives you a fat percentage but nothing is identifiable otherwise. Might be great. Might not. Who knows. Haha 😂🤷🏼♂️
It is definitely more convenient, but it is also a few cents cheaper for me. I live in a small town and have only 2 grocery stores and a Walmart to shop! Using just chicken breasts is more expensive. But I don't have to cook the ground chicken first, I can just put it in my oven raw and cook it on 350° for 35 to 45 minutes, stirring it around everyb5 minutes til it is dry. Then I just let it cool a few minutes and grind it into a powder. I have found it to be even less of a chicken taste that way!
That’s great 👍🏼😊
Love your content! Chris, or anybody, has any one made a carnivore dough so you can make a meat hand pie or calzone?
So glad you’re here! Keep an eye on my channel. 😉 I’ve got something in the works.
I used to make dog treats with chicken flour. I use my bbq grill and throw whole chicken breasts on until they're dry. Cutting chicken after it's cooked is less messy. And I get a beautiful smokey flavor. I'd use it to make grainless dough
Sounds great! 😊
Thoroughly dehydrated beef is shelf stable if in a vacuum sealed mason jar, so I imagine this would be too. Have you tried making this with a dehydrator?
Very possible. I don’t own a dehydrator unfortunately but I have no doubt it will work. Just might take a long time to get it fully dry.
this looks great, was in the process of trying to make my own meat flours with my dehydrator but the microwave would definitely make this much easier. Don't know why the microwave never crossed my mind before this haha
Sounds great! Hope you enjoy it. 😊
I have a dehydrator, could the cooked chicken be dehydrated then ground into the flour?
I’m sure it could easily. I’d chop it some with the blender to make it easier and then blend again after dry but I have no doubt it would work well.
Love it! I've been using pork panko, but this looks like it will make a more delicate coating. Appreciate your time and effort.
I definitely enjoy the texture of this one. 😊
Wonder if one can do this with crisply fried bacon, well drained and dried...?
I’m not sure. Bacon is very fatty. But perhaps.
I use kitchen shears to snip of the excess fat. If you really want to trim those little bits off.
Great way to do it. 😊
Can you do this using beef instead of chicken to make beef flour
I’m sure you could. I haven’t tried but probably so.
Thank you! There was no way i could afford yo purchase meat flour right now, so this is such a big help! Life is complicated, you know? Any tips to make eating a PHD on a very tight budget is appreciated. You are amazing. ❤
I totally understand. I can’t afford to get the premade stuff either. I’m so appreciative of you being here watching. It helps immensely. 😊
Isn’t it awesome that there are people like Chris, and other great cooks, to bring to us a way we can make most store bought items out of meat, and a few other ingredients. Saving $$$ is important to most of us.
You’re very kind. It’s important to me too. 😊
@AndreaSwiedler I don't know if you saw my post on here, but I used 4 pounds of chicken breast and that reduced down to 21 ounces finished. Our chicken breasts were on sale for $1.49/lb. In the end it cost me .29 cents per ounce to make. I'm sure there is higher quality chicken out there, but I think this is a much more affordable bargain since it is $6.28 per ounce 😮 for the major brand online . 😇👍
@@tpcdelisle thank you. I have been looking for a sale that I could pick up without breaking the bank but not yet!
I want to make salmon goat cheese quiche with your flour .
Yum 😊
I slow fried ground chicken braking it up into small crumbles until it was mostly dry then used paper towels to dry it more. I put it on a cookie sheet lined with parchment paper, spread out and baked it on a low temp stirring every 30 minutes until it was really dried out. Put it in the blender and ground it up to a fine powder. I may have over cooked it or maybe because it was ground chicken but it turned out darker than yours. It still tastes good and works pretty well.🤗🥰
Sounds great! Yeah it’s just the heat level probably. That’s the nice thing about the microwave is it heats more evenly and doesn’t cause direct heat browning so it stays light and mild flavored. Sounds like you did great though!
@@ChrisCookingNashvilleThanks! Next time I may try it in the microwave 🙂
My pleasure. Would be interested to hear what differences you find. 😊
@@ChrisCookingNashvilleI'll let you know but it might be a week or two. Have to get more chicken 🙂
Understand. Hope it goes well for you. 😊
Would it work using a food processor instead of a blender?
I don’t know, but I doubt the food processor blades can grind it fine though to make a flour texture but you could certainly try.
YOU are the best! What a fantastic way to add more protein to meals without a lot of effort. Sometimes I can't eat as much as I need to for the required protein, this will help. I have been using ground up pork rinds but this my friend... is a game changer! The inspiring recipes that you are creating WILL make the keto/carnivore lifestyle sustainable for life! Thank you for all you do!!
Thank you so much. Glad you’re here and I hope this method is helpful. 😊😊😊
@@ChrisCookingNashville another thought I just had was to use a whole pork loin because that meat can be so dry when you cook it. I almost have to choke it down. that would make a fantastic flour! you're a trend setter!
That’s a great idea. I might have to experiment with that. 😊 I’m certainly not the first to make a meat flour, but I do think my method makes the cleanest and most economical meat flour I’ve seen to this point.
This is awesome! I wonder how this would work for making pizza crust? 🍕🍕🍕
Probably really well! I’ve used it in a flat bread video and my chicken tender breading for my chicken tender video too, so I would imagine this would be fantastic in carnivore pizza crust recipe as well. 😊
Wow! I really expected it to be harder than this and to involve a dehydrator or something like that. Thank you, and congrats on getting a comment from Dr. Berry! That’s awesome!
Thank you so much! 😊
I don’t have a blender. Can I use a food processor?
If yours is strong though to get this to be a fine powder I would think so. Mine is older and wouldn’t get this very fine, but if yours does go for it. 👍🏼
I’m thinking a breaded Indiana pork tenderloin sandwich on your brioche bun with your spreadable butter mayo is in my future. (The Indiana in me MIGHT just have to have a few slivers of onion on it though.) Funny - I didn’t realize a breaded pork tenderloin sandwich was an Indiana thing until recently when I was looking at Facebook posts about the signature food of each state. Apparently people travel here just to get them. I guess since I grew up here surrounded by them, I thought everyone ate them all of the time. Even Alton Brown made a special stop in his travels just to get one. (Apparently ranch dressing on EVERYTHING is also an Indiana thing. Who knew? At least you have that one covered too. 🤣) ❤️ you Tiffer! Momma Bear.
Haha indeed 😊
For me it was Santa Maria Style BBQ Tri Tip. Years ago I shopped for the meat cut when I was out of my area and no one knew what that cut was. I couldn't find it anywhere.
😊👍🏼
I know I have a 46 oz shrink wrapped package of cooked rotisserie chicken from Costco in the freezer. When thawed out, maybe I could use your microwave method of drying out the chicken into powder? Or maybe just buy their whole rotisserie chicken?
Yes that would work too! Chef Fat Grams has a video where his version of chicken flour uses a rotisserie chicken. His video would probably be what you’re looking for. The link is here. 😊
th-cam.com/video/K-_vTKGeR0A/w-d-xo.htmlsi=GzsLiyzt3yvV4xta
Maybe subscribe while you’re there if you haven’t. He does some great stuff and is a super nice guy too!
Definitely going to make chicken fried steak! Literally!!!
Absolutely. Don’t forget my carnivore white gravy to go with it. 😊
Oh I'm drooling on this one, you guys.
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2krazyketos have a video on making chicken and beef flour. I'll have to watch it. 🎉😊
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Just made some crab cakes tonight using pork "panko" - and the pork flavor completely overwhelmed the crab. I typically don't like eating chicken breasts because they LACK flavor -- but your chicken flour seems perfect for this crab cake recipe. I can't wait to try it. THANK YOU!!!
I agree that should work very well. 😊
Great idea I will have to try that with salmon and make salmon patties.
Yum 😊
Honestly I’ve made chicken flour in the oven and it’s so much easier, but it’s whatever you prefer.
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Happy Monday/Labor Day to you, Chris! 😊 I am so impressed with this! Oh my gosh, this can be used so many ways…& I can’t wait to see what all you’ll be creating out of it. You’re still the bomb! 😀❤️
Thank you so much!!! Cool stuff coming for sure! Happy Labor Day to you as well. 😊❤️
Cooking the whole chicken breasts in the Instant Pot works great. Go for 10 minutes (or more!) and the chicken is drier than you'd ever want to eat! I cooked my chicken breasts whole on the trivet in the instant pot and then I was able to slice it thinly across the grain, which made it basically fall apart. My oven was already hot from baking something else, so I put the sliced chicken on parchment and went back and forth between (turned off!) oven and the vitamix blender for three rounds, but probably could have gotten away with two...I just wanted to be very sure it was super dry and as fine as I could grind it. No salt because I plan to use it for sweet items as well as savory. I never had to turn the oven back on because my oven stays warm for a long time and I ran the convection fan the whole time. Next time I'll throw in some microwaving, and see how that goes. I was just glad to use the residual heat from my already warm oven.
Great tips! Thank you for sharing! 😊
So excited to try this! I’m guessing that ground chicken from the super market might contain too much fat. Your method looks easy and very reasonable. What was the approximate final volume of flour that you ended up with from that 3 pounds of chicken breast? Thanks!
It might be but I can’t say as I haven’t tried personally. Should work pretty well either way I would think. I just like seeing the whole piece to prepare myself so I know what’s in it. 😊
I ended up with around 2 cups from this. 😊
@@patvaughn9987 I *think* I used 4 or 5 half breasts...can't remember because I used some of the breast meat from that package to make carnivore bagels. Ended up with 293g of flour. Made up some of Mel's flour mix with it but haven't had time to bake with it yet. I trimmed off ALL the fat because I'm storing the flour (short term) in the fridge and while the protein is very stable, fat has some potential to go rancid if not refrigerated or frozen, and sometimes I just get too busy to get around to using stuff.
Makes sense to me. 😊
Chris, is there a chicken flavor to this?
A mild one, but cooked into recipes it’s subtle or even unnoticeable in my experience.
I've never heard of chicken flour before. Wht's the use for it? Breading I guess?
Anything you would use a flour for basically. Here’s my carnivore fried chicken tenders I used it in for example. 😊
th-cam.com/video/Ji_iBk1UI6w/w-d-xo.htmlsi=LfB7Ub3vPXNXeJvJ
The channel "Allergies Bite But Taste Good" put out a beef meat flour recipe almost 2 years ago. It is extremely easy and affordable to make.
Yep. I enjoy their stuff.
what group are you talking about.. I maybe a member ..but will check..
not watching live.. but always watch..
Hey if you’re referring to Dr. Berry’s private group the link is here: phdhealth.community/share/TmTjqs-X3HXfCZGX
Chicken tenders. Thank you for this recipe.
You’re welcome. Here’s the chicken tender video. 😊
th-cam.com/video/Ji_iBk1UI6w/w-d-xo.htmlsi=LfB7Ub3vPXNXeJvJ
Hi Chris, enjoy your personality here on TH-cam and also your culinary abilities. I was thinking about this whole process of making chicken flour and wouldn't a ground chicken make the process a little faster? Just a thought🎉🎉😊
Hello! Thank you so much. It’s quite possible yes. I don’t know what chicken parts are in the chicken mixture so that’s a consideration, but I’m sure it would work well. 😊
@@ChrisCookingNashville I made my own ground chicken for another recipe one time by blending it while it was raw. Do you think the cubes work better regardless or would ground chicken speed up the process?
I think it would work about the same either way probably. 😊
Amazing! I'm so glad you used the microwave. It's too hot here to use my oven. I'll initially cook my chicken in the air fryer because it puts off less heat, and then use my microwave like you did. I think the first thing I'll make are some chicken nuggies.
Sounds great! Yeah the flexibility of oven or microwave or dehydrator or whatever makes this easy to customize. 😊
I'm feeling home made pasta. Lasagna noodles! Savory crust for quiches!
I love adding chicken flour as the meat flour portion of my recipes for those things. I have videos on my channel for both of the pastas. 😊
Loving the instrumental 🎶 chicken 🐔 music
Thank you 😁😁😁
Thank you for sharing. Awesome recipes and instructions for us newbies to carnivore. Im subscribing. 😊
Welcome aboard! Thank you so much. 😊
Would it work in a dehydrator?
Yes. It will just take a lot longer.
I buy chicken when it's on sale 99¢/Lb at Safeway and stock up. I used 3 lbs and made 15.5oz of flour.. for $3! On behalf of my family, Thank you Chris for this video! Not all heroes wear capes.
Sounds great! Happy to help. 😊❤️
Well last week I added some chicken flour to Chris's Carnivore Mashed "Potatoes", formed them into patties and fried them in a pan to add to my breakfast. They held together pretty good.
Sounds great!
Chris, have you try this in a dehydrator?
I don’t own one so I haven’t, but I know lots of people who have them say that should work just fine.
OMGOSH!! This is wonderful!! It's so hot here in TX! Using the oven heats up the house even more!! I LOVE that you are using the microwave!! Great recipe!!❤❤❤❤
Thank you so much! 😁😊😊
WOW ❤ given you trimmed the fat from the chicken for lean - for Beef I’d love to test run [in Australia when I worked at a Meat Abattoir we called the cuts: a whole Round/Knuckle (tenderised & sliced thin for crumbed steak; Silverside (when the whole piece is split through the join I think the “Eye” side is used for Pastrami).
Great idea 😊👍🏼
So what is the approx amount of flour that you get with this recipe?
Depends on your chicken breasts but I spent about $7 on chicken breast and got around 2 cups of it.
@pamelaboyer1317 I don't know if you saw my post on here, but I used 4 pounds of chicken breast and that reduced down to 21 ounces finished. Our chicken breasts were on sale for $1.49/lb. In the end it cost me .29 cents per ounce to make. I'm sure there is higher quality chicken out there, but I think this is a much more affordable bargain since it is $6.28 per ounce 😮 for the major brand online . 😇👍
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Thank you for the money saving video Thank you 🎉🎉🎉🎉🎉
You are so welcome! 😊
ok now i need to see some chicken flour recipes lol,
Here’s one for you. More coming soon. 😊
th-cam.com/video/Ji_iBk1UI6w/w-d-xo.htmlsi=1mnsc_BdxPXjUfQ6
Love your video’s, but got to say, you continually touching raw meat without gloves on kinda freaks me out a little. 😂😂 Sorry it’s not you, it’s my OCD kicking in. 🤦🏼♀️ Did I mention I love your video’s? 😂 Keep up the good work.
Thank you 😊
Thank you for the idea! is perfecto for those of us who don't have a deshidratador and don't want to buy the expensive chicken flour
You are so welcome! 😊
oh my goodness! I'm gonna make egg noodles with chicken flour! Ravioli, lasanga, I am back to making my own pasta again, only carb and grain free. I'm so happy! Now having my own chickens and all those eggs is really paying off, I use pork rinds a lot mixed with eggs, but honestly I think chicken may be more cost effective and more protien
Hope you enjoy 😊😊😊
Thanks for this amazing video. Food processor worked much better for me than vitamix when shredding the chicken chunks
Great to hear! 😊
you can find used ones (CAST IRON SKILLET) and recondition them easy to do and much cheaper (Maybe) or if you posted out there. I bet someone has an extra on in your area or driving by .. and just give it to you!!!!
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Dad is first today. Great job and it's affordable and delicious. 👍👍👍
Yes! Thank you! 😁😁😁
Can you dehydrate this to get liquid out instead of microwave?
Yes that would work fine. I don’t own a dehydrator but there’s no reason you couldn’t do that.
Is there any reason to not finely chop the chicken into tiny pieces before the cooking begins? BTW, just looked up buying pre-made, and it was about $250 a pound.
Not really. I just don’t take the time since the blender handles it anyway. But if it works better for you to cut it up smaller go for it. 😊
@darrenhartkopf2144 I don't know if you saw my post on here, but I used 4 pounds of chicken breast and that reduced down to 21 ounces finished. Our chicken breasts were on sale for $1.49/lb. In the end it cost me .29 cents per ounce to make. I'm sure there is higher quality chicken out there, but I think this is a much more affordable bargain since it is $6.28 per ounce 😮 for the major brand online . 😇👍
👍🏼👍🏼👍🏼
I’ve tried a similar method before and my flour came out super chicken tasting, is there a trick to making it more neutral?? 🙈 Thanks for the super amazing video Chris! 💗
Hello! I think some of it has to do with how your chicken meat is because some has a stronger flavor than others. Also getting that fat trimmed off helps a lot as the fat is a stronger flavor too. And getting it really really dry also helps. 😊
@@ChrisCookingNashville Thanks! I’ll definitely be trying again! :)
My pleasure. Hope it works out for you. 😊
Watching this makes me wonder how cooking, then Freeze drying and finally pulverizing would work and how different the end product would be. Can't wait to see some recipes.! 😊
Good question! If I had a freeze dryer I’m sure I’d enjoy that method. 😊
I use dehydrator, it’s perfect 🤩
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@@galinatushka1356I came to ask if you could use a dehydrator, so glad I read your comment
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I made the flour and tried breading some chicken. I need some help. I have never been able to”coat” my chicken. How do you do it without leaving empty spaces?
Sounds like you’ll need to use a binder. So you’ll use paper towels to dry the chicken and then dip it in beaten egg. Then use a mixture of this meat flour, egg white powder, and beef gelatin to coat the chicken. Here’s a video of how I coated my chicken fried steak (I apologize for the quality as this is an old video) and that should give you some tips for coating your chicken too. Just use plain raw beaten egg instead of the egg white mix I use in the video. 😊
th-cam.com/video/5oXwJQfAZT8/w-d-xo.htmlsi=wvpqm8XiFJmTRfYg
I used a whole chicken to make bone broth. Then after I strained all the solids out of the broth and separated out the bones, I used the meat to make chicken flour using your microwave method to dry the chicken. It turned out really good! Now I just have to figure out how to use the stuff.
Sounds great! Any of my recipes where I use pork panko or any other kind of meat flour will work with this chicken flour. Pastas and breads especially benefit from this chicken flour. 😊👍🏼
I’m definitely trying this! Bring type 1 diabetic, this is what I need instead of regular flour! I am going to freeze dry it though. Then blend it from that state.
Great idea 😊
Chris I can't thank you enough for this and so many recipes your brilliant mind has invented!!! I made your chicken flour as the "store bought" is totally off my food budget!!!
I’m glad you made it! Thank you. 😊
Thanks for this! How many cups of flour do you typically get from a large pkg of chicken like that? Thanks.
I got about 3 cups or so from that large pack.
ok, so given THIS and your other amazing recipes @ChrisCookingNashville... I have been making (or attempting to make what I call "chicken chips") by blending chicken, spices (garlic salt, cumin, and paprika), egg whites and cottage cheese in different rations, then spreading it thin on silicone mats baking about 35 minutes at 350 then flipping the "big chip" over and another 15-20 minutes.... HOWEVER I KNOW you would be able to make this recipe tastier and even better so I hope you take this idea and run with it to make something chickeny 🐔 crispy 🤏 and carnivorey 🍖for us keto/carnivores to have to dip into dips!!!
Interesting. I’ll have to think about that one and see what I can do. 😊😊😊
crossing my chicken toes @@ChrisCookingNashville
😂😂😂 Indeed
🙋Hello from GA,
Just found your channel!!! WONDERFUL demonstration!!!
I subscribed. Thank you so much for sharing!! I will definitely be trying this 👍. ☺ Great job. 👏👏👏👏
I’m so glad you’re here!!! 😊😊😊
Your my hero Chris! I so look forward to the beef flour & recipes for all!!!
Me too!! 😊😊😊
I decided to try it to make carnivore kibble for my dog, saw a recipe with white flour and decided to try it with chicken flour instead.
Sounds great! Hope the pup enjoys it. 😊
@@ChrisCookingNashville I will let you know.
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I would use a dehydrator for this instead of an oven
Looks good. I will try this Methode with beef cause I‘m not a fan of chicken. I will make a small batch chicken flour for breading chicken tenders
That works 👍🏼
@@ChrisCookingNashville I have a small dehydrator for small batches and a big one for bigger batches and several dehydration sheets. I have some homemade Carnivore crisps left which are air dried and completely dry even the ribeye, pork and turkey crisps I made. I just tried to pulverized these crisps but I needed a stronger stand mixer and bought one and now I’m waiting for the delivery of it to finish the job.
I buy the meat pre-sliced as thin as carpaccio if you know what I mean. I can get this from my butcher and don’t have to pay more then what the unsliced piece of roast I wanted would cost. I can’t get my hand on the original carnivore crisps so I started to make my own and those shredded and pulverized will also be an awesome type of meat flour.
I bake the crisps then they go into the dehydrator so they stay flat and don’t roll up. Raw meat is taking all kind of shapes if it is thinly sliced like carpaccio so I either sear it first or get it at 65 degree Celsius in the oven then get it out and let it air dry overnight and back into the oven or dehydrator until it is completely dry. My salt of choice is always Redmond’s but I only get the normal salt not the seasoned or smoked version here in Germany via Amazon.
I have leftover brisket, beef shoulder, ribeye, turkey breast and pork shoulder crisps so I will experiment with these drier then dry suckers. I usually would shred those and use it to thicken some soups and stews but baking with it is an option now.
Sounds like great ideas 😊😊😊
Chris, I have made your chicken flour and some turkey flour. It came out excellent using your method!
I don’t know what recipes to use it in. Have you used it in any of your recipes?
Hello! Yes I use it in my flatbread recipe amongst others. That’s a great place to start (link below) and I’m working on some others that will use it more prominently. Any recipe with meat flour like pork panko or any other meat flour will be great for this. Here’s the flatbread for you. 😊
th-cam.com/video/7IeK9P-3DFk/w-d-xo.htmlsi=cXKBo08YuEK9BV3I
WOW Chris!!! I wonder if the canned chicken from Costco would work instead of cooking chicken breast?
I’m sure it would. 😊
Canned chicken has a lot mire liquid so get rid of as much of it as you can before baking it to dry it out. I personally cannot stand the taste of canned chicken but I know a lot of folks who like it. Give it a try, I'm sure it will work.
Exactly my thoughts too 👆🏼😊
Some people object to the strong taste of flour made from canned chicken.
I was wondering about that if it would be stronger. Interesting.
How many pounds of chicken makes how many cups of chicken flour?
I honestly can’t say I have that ratio figured out. I used a large pack of chicken breast that was several pounds and got a few cups out of it.
love it
Thank you 😊
👏👏👏👏👏STANDING OVATION! Thank you! Thank you! OH! I haven't decided what I will use it for first...maybe egg white bread instead of a starch filler.
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Amazing! The possibilities are getting more and more exciting! Bravo!
I've made a meat "flour" before but it was much coarser, so it worked really nicely as a Japanese panko substitute. for breading pork cutlets. I just blended some raw beef or chicken, put it in a food dehydrator for a couple of days, then ground it up in a food processor. It wasn't nearly as fine as yours, so didn't work so well when I tried it in your last couple of recipes. No I have this, I guess I'll have to try them again!
I hope you enjoy!!😊😊😊