Chicken Flour (Dehydrated Chicken Powder)

Name: Chicken Flour (Dehydrated Chicken Powder)
Prep time: 20 min
Cook time: 1 h
Yield: 7 ounces (200 grams)
Ingredients: 4 to 5 4 to 5 skinless and boneless chicken breasts

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Prep Time
20 mins
Cook Time
1 hr
Servings
7 ounces (200 grams)
Calories
62 kcal
Course
Side Dish, Main Course, Bread

Chicken Flour (Dehydrated Chicken Powder)

Ava Acevedo

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Learn to make dehydrated chicken protein powder in your home oven! Use to season your dishes with rich umami chicken flavor or as a flour substitute in low-carb and carnivore baking!

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Ingredients

Servings

4 to 5 4 to 5 skinless and boneless chicken breasts About 28 ounces (800 grams)

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Instructions

Cook the chicken breasts in the microwave or in the oven until they are fully cooked and look dry. It will take about 15 minutes in the microwave or 20 minutes in the preheated oven at 350 °F (175 °C). Squeeze the meat to make sure there's no liquid left in it, if there is cook them for a few more minutes.
Let the chicken breasts fully cool down. Roughly chop them up. Add the pieces to a food processor and blend them until they are completely pulverized. Do it in batches if needed.
Line a large baking tray with high sides with parchment paper. Spread the processed chicken breast meat in a uniform layer no higher than one inch tall. Take it into the preheated oven at 350 °F (175 °C) for 10 minutes.
Remove from the oven and mix with a wooden spoon or spatula, flipping the chicken powder around. Even out the powder to cover the whole bottom of the tray, and take it back into the oven for another 10 minute round of drying.
Repeat the process at least two more times (for a total of four times). You can stop and turn off the oven only when there is no more water vapor coming from the chicken powder as you mix it.
Wait for the dehydrated chicken powder to fully cool down. It's ready to be used to add flavor or enrich meals with protein. If you wish to make it into a extra fine carnivore flour, follow the remaining steps:
Transfer the cooled dried powdered chicken into the food processor and pulse a few times.
Pass the chicken breast powder through a fine mesh sieve into a bowl. Gather the crumbles left behind and process them again in a spice grinder or small blender. Repeat the process of passing the ground crumbles through the sieve as needed.

Equipments used:

Notes

Change the quantity as needed: Calculate 4 times the amount of raw chicken breast for the final amount of chicken flour or powder. For example, to make 7 ounces (200 grams) of dehydrated chicken flour you'll need 28 ounces (800 grams) of fresh chicken breasts.
To use in recipes, I measured the chicken flour/powder weight for your convenience: 1 cup chicken flour/powder = 150 grams, ½ cup = 75 grams, ⅓ cup = 50 grams, ¼ cup = 35 grams, 1 tablespoon = 10 grams.
The dehydrated chicken powder/flour must be kept in an airtight container to avoid reabsorption of moisture. I recommend a clip top mason jar with rubber seal. It will last 6 months refrigerated.