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Crispy Low Carb Chicken Soup Recipe

Crispy Low Carb Chicken Soup Recipe

Chicken strips dip in egg mixture then dredge in seasoned soy flour, then fry until golden and crispy without traditional wheat breading or carbs. This satisfying low-carb comfort food delivers tender chicken inside with crispy exterior that tastes indulgent while keeping blood sugar stable, perfect served in low-carb broth for complete, nourishing meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3-6 cups canola oil enough to fill a large pot or wok 1/4 full
  • 3 lbs chicken tenders or chicken breasts cut into strips
  • 3 eggs scrambled
  • 1/4 cup 1% low-fat milk
  • 1 1/2 cups soy flour sifted
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon lemon pepper optional substitute for black pepper
  • 1/2 teaspoon season salt optional substitute for regular salt
  • 1/4-1/2 teaspoon cayenne pepper for added heat

Method
 

  1. Begin by preparing your breading station and chicken. In a shallow bowl, whisk together 3 eggs with 1/4 cup 1% low-fat milk until well combined. In another shallow bowl, sift 1 1/2 cups soy flour and mix it thoroughly with 2 teaspoons salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, and 1/4-1/2 teaspoon cayenne pepper for added heat.
  2. If you prefer alternative seasonings, you can substitute 1/2 teaspoon lemon pepper for the black pepper or 1/2 teaspoon season salt for the regular salt. Cut your 3 lbs of chicken tenders or chicken breasts into uniform strips to guarantee even cooking throughout.
  3. Heat 3-6 cups of canola oil in a large pot or wok until it reaches approximately 1/4 full and reaches the proper frying temperature. Working in batches to avoid overcrowding, dip each chicken strip into the egg and milk mixture, coating thoroughly, then dredge it in the seasoned soy flour mixture, securing complete coverage on all sides.
  4. Carefully place the coated chicken strips into the hot oil and fry until they achieve a golden-brown, crispy exterior. Cook in batches rather than all at once to maintain proper oil temperature and achieve consistent, even browning on each piece.
  5. Remove the crispy chicken strips from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Serve the crispy low carb chicken pieces hot, either as a standalone main dish or incorporated into your favorite low-carb broth or soup base for a complete meal.
  6. The soy flour coating provides a satisfying crunch while keeping the carbohydrate content minimal, making this preparation method ideal for those following keto or other low-carb dietary approaches.

Notes

What to Serve with low carb soup

Now that we’ve covered how to make this crispy chicken soup truly yours through swaps and tweaks, let’s talk about what pairs alongside it on the plate. I’d serve it with a crisp green salad tossed in vinaigrette to cut through the richness of that golden chicken.
Cauliflower rice works beautifully for soaking up the broth without spiking carbs. Want something heartier? Low carb bread or keto rolls add substance without derailing your goals. Roasted vegetables like broccoli or Brussels sprouts provide nice texture contrast.
You could also go minimal and just add a side of steamed zucchini noodles. The key’s balancing that crispy, savory chicken with something fresh and light that won’t overwhelm your plate.