Low Carb Crispy Paprika Chicken
There are so many things you can do with chicken. You can roast it, boil it, grill it, stew it. I love chicken and I cook it very often. This low carb crispy paprika chicken was an attempt to please my husband and my daughters. It worked like a charm and my chicken was truly delicious. The smoked paprika powder gave it a little taste of BBQ chicken and it was crispy. I used the whole chicken but you can use chicken pieces. The trick is to dry the chicken properly before it goes in the oven. Overall it’s easy enough to make. Just make sure you had marinated it for at least an hour, but in my personal opinion longer is better.
Ingredients
- 1 medium whole chicken 1200g (or can use pieces)
- 1 tsp smoked paprika powder
- 1 tsp paprika powder
- 1 tbsp dark soy sauce or coconut aminos
- sea salt
- black pepper
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
Instructions
- Cut chicken into pieces(If using pieces skip this step) and put them into the bowl..
- Add paprika, soy sauce, lemon juice,salt, pepper, garlic and oil.
- Mix everything thoroughly. Make sure all pieces covered in marination.
- Marinate for at least an hour in the fridge. Ideally overnight.
- Dry every piece with paper towels.
- Cook in the oven at 200C for about 50 minutes.
Notes
Net carbs 3 g per serving