With the sun shining, we decided to seize the opportunity and head outdoors for a bit. And for a quick and satisfying road trip snack, what could be better than homemade chicken croquettes with a side of ketchup?

In our household, we navigate a blend of diets, and I suspect you might be in a similar situation. That’s why I’m presenting two distinct methods for preparing chicken croquettes— one gluten-free and the other perfectly suited for the Specific Carbohydrate Diet. Both are crafted without grain flour or dairy.

I took a generous peasant chicken breast, split it in half, and shaped it into the desired croquette form— in this instance, long strips. After breaking two country eggs, I seasoned the chicken with Himalayan salt, cayenne pepper, and garlic powder before immersing it in the bowl of beaten eggs.

Next, I prepared the mixtures for the new crust in two separate dishes— we prefer ours crispy on the outside and tender on the inside.

For the first option, gather:

¼ cup tapioca flour
½ teaspoon salt
½ teaspoon smoked paprika
A dash of cayenne pepper
A pinch of garlic powder
For the second option, an excellent choice for those on the Specific Carbohydrate Diet, you’ll need:

¼ cup almond flour
½ teaspoon salt
½ teaspoon smoked paprika
A dash of cayenne pepper
A pinch of garlic powder
Heat a generous amount of coconut oil in a pan for frying. Take a piece of chicken from the bowl of beaten eggs, let any excess drip off, then coat the chicken in one of your preferred crust mixtures. Place it in the hot oil and fry until golden on both sides.

Serve with a homemade ketchup, free from gluten or starch. Enjoy your delectable chicken croquettes!