I have had a few requests for my low-carb recipes to be posted separately and so, here is my version of low-carb fried chicken. I made this for myself and let me tell you, you can’t tell the difference!
2 cups coconut flour
1 cup soy flour
2 tablespoons corn starch (feel free to leave it out)
1 tablespoon paprika
1/2 tablespoon dried thyme
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon white pepper
1/3 cup full-fat buttermilk
4 tablespoons hot sauce
2 tablespoons lemon juice
6 pounds of chicken (thighs, legs, etc)
peanut or coconut oil for frying
In a medium bowl, beat the eggs with buttermilk, hot sauce, seasonings and lemon juice. Set this mixture aside.
In another bowl, combine the flours and corn starch.
Begin by dipping the chicken in the flour mixture, shake the excess off, dip in the wet mixture and then return to dry. Do this with all of the chicken until they are fully coated.
Fry the chicken in oil heated to 350 degrees, the pot should only be half full with oil and do not crowd the pot. Put similar pieces in together like thighs with thighs or breast with breast. Fry until crispy but remember that white meat cooks faster than dark meat. White meat only takes 8 to 10 minutes and dark meat takes 13 to 15 minutes. Drain on paper towel and serve.