Chicken Flour (Dehydrated Chicken Powder)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Servings
7 ounces (200 grams)
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Calories
62 kcal
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Course
Side Dish, Main Course, Bread
Chicken Flour (Dehydrated Chicken Powder)
Description
The Chicken Flour recipe involves fully cooking boneless, skinless chicken breasts in the microwave or oven until dry, then cooling and pulverizing the meat in a food processor. The processed chicken is spread thinly on a baking tray and baked multiple times at 3506F to further dehydrate it while stirring to ensure even drying. This results in a powdery texture.
This dehydrated chicken powder can be stored in an airtight container to prevent moisture spoilage and used as a seasoning or ingredient to add chicken flavor without extra liquid. It's a useful way to concentrate chicken essence in a lightweight, shelf-stable form.
Amounts can be scaled according to need, understanding that roughly four times the raw chicken weight yields the dried powder weight. Measurements for common volumes of the powder are provided for practical use.
This recipe is ideal for cooks wanting a versatile dried chicken product for soups, sauces, or seasoning blends without adding liquid chicken broth or chunks.
Ingredients
- 4 to 5 to 5 chicken breast About 28 ounces (800 grams, skinless and boneless
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.
Notes
- Adjust the quantity based on the desired amount of chicken flour; raw chicken weight is approximately four times the finished powder weight.
- Store the dehydrated chicken flour in an airtight container, ideally a clip-top jar with a rubber seal, refrigerated for up to 6 months to maintain dryness.
- Use measured volumes of chicken powder for convenience, such as 1 cup equals 150 grams.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7ounces (200 grams)
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 62kcal | 3% |
| Carbohydrates | 0g | 0% |
| Protein | 12.4g | 25% |
| Fat | 1.4g | 2% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Net Carbohydrates | 0g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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