Low Carb Creamy Cajun Fried Chicken Dish Recipe

Make the creamy cajun sauce:

1. In a large skillet, melt the butter and add the onion and red bell pepper; sauté them for about 5 minutes, or until onion is translucent. Add the xanthum gum and 4 Tbsp of Cajun seasoning, and stir until bubbly and thick. While whisking, slowly add the chicken broth and bring to a boil; let it boil for about 1 minute and then remove from heat. Add heavy cream, and stir until combined. Set aside.

Make the fried chicken:

1. In a shallow bowl, whisk the eggs and ⅓ teaspoon black pepper together.
2. In another shallow bowl, mix together the remaining black pepper, salt, crushed pork rinds, Parmesan cheese, and 1 Tbsp cajun seasoning.
3. Dip each chicken thigh/breast strips into the egg mixture first, and then dredge in the pork rind mixture to fully coat. Make sure to press the crumbs into the surface and crevices of the chicken firmly.
4. Heat coconut oil in a cast-iron skillet over high heat. Once the oil begins to smoke, place the chicken strips in the skillet. Fry the chicken strips for 2-3 minutes on one side and then flip and fry for another 2-3 minutes until the crust is golden brown. Place the strips on a plate lined with paper towels.

Cook the veggie base and sausage

1. The zucchini strips and chopped bell peppers will act as the base of the dish. To cook them, heat a large skillet on medium-high heat with 2-3 tsp butter, olive oil, or avocado oil and stir fry the zucchini & bell pepper for about 2-3 minutes until softened. Set aside. Using the same skillet, brown the pork sausage into crumbles.

To serve:

1. Plate the zucchini and bell pepper mixture. Then add sausage crumbles and 3 or 4 strips of fried chicken per plate. Liberally spread the Creamy Cajun Sauce over the top and enjoy!