Fried Chicken, Keto Style
Like KFC, but make it healthy!
Packed with protein and free from traditional flour, it keeps the carb count low while delivering the satisfying crunch and succulence you crave. Serve up a plate of this mouthwatering delight, knowing you're indulging in a keto masterpiece that's both delicious and nourishing.
A healthier take on the classic crispy favorite reminiscent of KFC. The secret lies in a meticulously crafted spice mix featuring Pink Himalayan Sea Salt, white pepper, mustard powder, and more, ensuring a burst of savory flavor with every bite. Marinating succulent chicken drumsticks in a mixture of whole milk, apple cider vinegar, and a portion of the spice blend creates a tender and flavorful base.
Ingredients
Utensils
- Small bowl
- Whisk
- Large bowl
- Plastic wrap
- Dutch oven or deep fryer
Instructions
Mix the spices in a small bowl and whisk until evenly combined.
In a large bowl, combine the whole milk and the vinegar, stirring until combined.
Add half of the spice mix to the milk and vinegar mix and whisk together.
Add the chicken to the bowl. Cover the bowl with plastic wrap and place in the refrigerator to marinate for at least 4 hours. NOTE: The longer the chicken is in the marinate, the better the coating will stick when frying it.
When you are ready to start frying, add the oil to a Dutch oven or deep fryer. Heat the oil to around 350, not higher.
While the oil is heating, mix the remaining half of the spice mix with the chickpea flour in a shallow bowl using a whisk. (If you don’t like chickpeas, you can always use Whey protein or flour if you aren't doing keto).
When the oil is to temperature, take the chick out of the marinade and place it in the flour and spice mixture. Fully coat the chicken and place it in the oil.
Cook until the internal temperature is 165F.
Remove and let cool on a cooling rack or plate with a paper towel to soak up the extra oil. Then enjoy!
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