Grits are a staple here in the south. There is almost not a place around here where you can get a hot breakfast and not get a big bowl of grits on the side. And yes, there are 2 nots in that sentence because Southern grammar is an odd thing.
Of course being keto, I don’t eat those grits but sometimes I would like to have a little something on the side, just so the Southern in me doesn’t fade away like all the fat on my body. I already figured out how to make a keto Chicken Fried Steak with Cream Gravy so I knew this would be the next stop in my journey.
I knew hominy was out as a base so a little research and experimentation taught me that eggs mixed with beef broth made a great substitute. The salt in the broth makes for a taste and texture very similar to the grits I was used to eating. And of course, if I’m going to have grits, I might as well have some fried chicken to go with it. I almost tried to figure out a good keto waffle recipe to go with this meal but decided it was too much trouble. Although now that I am typing these words, chicken and waffles with a side of grits sounds really good so that might be in my future.
As always, if you decide to make this recipe, tag @MySugarfreeJrny on Instagram so I can see. I’d love to check out what yo are whipping up!
- Fried Chicken
- 4 chicken legs
- 1 cup coconut oil
- 1 cup Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 4 Eggs
- ¼ cup Beef Bone Broth
- ½ Tsp Salt
- ¼ cup butter
- ¼ cup Cheddar Cheese
- Fried Chicken Instructions
- Heat up 2 inches of coconut oil in a skillet
- Mix one cup of parmesan cheese, 1 tsp of salt and 1 tsp of black pepper on a plate
- Whisk an egg on another plate
- Pat 4 chicken legs dry, roll in the parmesan mixture, roll in egg, then back into the parmesan mix
- Fry in skillet about 10 minutes on each side until internal temp of 165° is reached
- Grits Instructions
- Whisk together 4 eggs, ¼ cup beef bone broth, and ½ Tsp salt in a small bowl
- Melt ¼ cup butter in a small saucepan over medium heat
- Add egg mixture to sauce and whisk constantly to keep large curds from forming
- Once curds have formed, add ¼ cup of cheddar cheese to mixture and stir well until mixed evenly
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