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Chicken Flour (Dehydrated Chicken Powder)
5 from 18 votes

Chicken Flour (Dehydrated Chicken Powder)

Chicken Flour is a powder made by dehydrating cooked chicken breast and grinding it fine for use as a concentrated chicken flavoring. This recipe details cooking chicken breasts thoroughly, drying, and processing them multiple times to produce a dry, crumbly chicken powder. It allows use of fresh chicken for homemade seasoning or ingredient enhancement in recipes requiring chicken flavor without moisture.

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

Ingredients

  • 4 to 5 to 5 chicken breast About 28 ounces (800 grams, skinless and boneless

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:
  7. Transfer the cooled dried powdered chicken into the food processor and pulse a few times.
  8. 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

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

Nutrition Facts

Serving: 7 ounces (200 grams)

Amount Per Serving

Calories 62

% 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.