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Keto Beet Alfredo and Crispy Chicken

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

carrington-beet-alfredo-crispy-chicken-15.pngKeto Beet Alfredo and Crispy Chicken 

Prep Time: 20 minutes
Cook Time: 30 minutes 


For the keto crispy chicken:

For the beet alfredo:



  1. Use a sharp knife to butterfly the chicken breast into two thin cutlets. 

  2. Place the egg in a bowl and season with 1/2 tsp of salt and 1/4 tsp of pepper. Place the Carrington Farms Keto Bread Crumbs Italian Seasoned in a shallow bowl and season with the remaining salt and pepper. 

  3. Meanwhile, heat a thin layer of Carrington Farms Coconut Cooking Oil in a skillet over medium high heat. 

  4. Dip the chicken in the beaten egg and then press into the Bread Crumbs to coat. When the oil is hot, fry the chicken for 3-4 minutes per side, until deeply golden and chicken is cooked through. Remove from the oil and set aside. 

  5. To make the alfredo sauce, heat Carrington Farms Organic Ghee in a large sauté pan over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. 

  6. Add the heavy cream and cream cheese, and bring to a simmer. Cook for about 5 minutes, until slightly thickened. Whisk in the Carrington Farms Beet Root Powder, salt, and parmesan until smooth. 

  7. Cook the low-carb pasta according to package instructions and drain. Add the pasta to the sauce and toss to coat. Serve with the crispy chicken.