Carnivore Chicken Flour
One of the new types of “flour” to hit the ketogenic/carnivore community in recent years. Often I will use pork panko in recipes, which is just ground up pork rinds, in place of things that regular panko would be used.
I have been intrigued with the meat flour though, but not so intrigued to pay $50-60 to buy it! So I started searching for ways to make it without having a freeze dryer and if it could be done. I found many DIY tutorials and tested a few out. I ended up taking bits and pieces from a few different folks because I wasn’t, for whatever reason, able to replicate their results. I made pork meat flour and it turned out great, I didn’t take pictures so there is no post on that yet. I also made beef flour, however we had a chicken get sick and pass away so the post I had planned on doing while making it has to be postponed.
That brings us to chicken flour! I was so excited to get this to work. We have a few friends that do not eat pork due to ethinicity and religious reasons, so when making something for them I want to be mindful of using ingredients that they can eat. Hence chicken flour.
Now I know you’re asking what in the world you would use chicken flour for? It adds protein to recipes and can replace nut flours, very often nuts can cause inflammation in some folks, it can be used as “breading/coating” for country fried steaks or chicken nuggies! Many uses and it doesn’t leave chicken “flavor” either! Now onto the tutorial!
What you need:
- 2-3pounds boneless skinless chicken breast
- salt
- baking sheet
- parchment paper
- blender/food processor/grinder
- oven
- dehydrator(optional)
Step 1:
Cut chicken into cubes and trim as much visible fat as possible. Place on lined baking sheet and sprinkle with salt. This helps draw the moisture from the chicken as it cooks. Bake @ 300 degrees farenheit until cooked.
Step 2:
Break up chicken pieces and place in blender or food processor until tiny pieces.
Step 3:
If using a dehydrator place the ground up chicken onto the trays, line trays with parchment paper if the trays have holes. It takes about 4-6 hours in the dehydrator to get fully dried out.
If using an oven place back onto baking tray and dry out in oven, around 250 or so, until dry(really dry)
Step 4:
Put dried chicken into blender/food processor or grinder. Depending on the amount you have you may need to do small batches and pulse until a very fine texture.
Step 5:
While this is optional I recommend running through a seive or sifter to ensure there are no big pieces. Any big pieces can be thrown back into grinder/blender/food processor and re-ground. Store finished flour in air tight container in the fridge or freezer.
Now you have chicken meat flour worth $43 that cost about $5 to make! Carnivore Crisps works out to be $4.50/oz! I am always all about the savings, but also how much time it takes. This might seem like it takes a bit of time, however most of that time doesn’t require you to be doing anything. So the cost vs time is super worth it.
If you want to see a short video for making the flour be sure to check it out Carnivore Chicken Flour Don’t forget to subscribe to my channel!
