Low Carb Crack Fried Chicken

Y’all, THIS RECIPE IS RIDICULOUS!!!!! There is NO OTHER low carb fried chicken on the Internet like it. I promise that not a soul could detect that this chicken is WAY WAY WAY lower in carbs than traditional fried chicken. It’s beyond crispy, bursting with delicious flavor, and tender... all of the things you could ever want or dream of with fried chicken.

Let’s cover a few IMPORTANT things before we jump into the recipe.

1. NO SUBSTITUTIONS unless I state them below!! Please make sure to read those. Don’t message me asking if you can sub almond or coconut flour -- the answer is no. :)

2. This is NOT an air fryer recipe! This is a special occasion, indulgent, and real deal Holyfield fried chicken. Don’t try to make it healthier. IF you are wanting a healthier air fryer recipe for crispy chicken, I have TWO recipes like that in my new cookbook, The Ultimate Keto Cookbook, which is releasing in April (make sure you pre-order it for the best price AND a bonus eBook!). But THIS recipe? This one is meant to be an indulgent treat. When using the air fryer, only a little bit of oil is used and in order for this breading to get super crispy, it needs to be submerged in hot bubbling oil. If you try to stick this in your air fryer you will end up with DRY FLOUR all over your chicken and trust me, no one wants to eat that.

3. If you don’t have a deep fryer that regulates the oil temperature (I don’t either, so don’t worry if you don’t own one), then PLEASE order an instant read thermometer like this one before attempting this recipe. The oil temperature is VERY important. Lower carb flours are comprised mostly of fiber and if the oil is too hot the fiber will quickly burn. I use a lower temperature than most fried chicken calls for, but I promise it cooks through all the way and is perfect. But, DO NOT do this without an instant read thermometer. This is the one I use. It works great.

4. If you don’t have a deep fryer, using a cast iron pot or a Dutch oven is a fabulous option. I find using a tall pot versus a frying pan makes all the difference in keeping the oil from splattering. While Le Creuset and Staub are the be all end all in high-end cookware, if you don’t have a fancy pot THAT IS OK! There are lots of “knock offs” that work just as well. For example, Cuisinart has decent pots. The primary difference is the number of layers of enamel used to coat them. The more affordable pots have fewer layers of enamel and therefore don’t typically last as many years. But, they are still a solid purchase and will perform in a similar manner! I personally used the Staub Perfect Pan for frying this chicken. I didn't have any splatters of oil, it held the temperature I wanted through the whole process, and it was the perfect size.

Low Carb Crack Fried Chicken!

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Yield: 3 Lbs Fried Chicken

Author: Brittany Angell

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 3 Lbs of Boneless Chicken Thighs (About 12 thighs)

Spice Blend (Half is used for the raw chicken and the half for the breading)

• 2 Tbsp Himalayan Salt
• 2 Tbsp Smoked Paprika
• 1 Tbsp Garlic Powder
• 2 Tsp Black Pepper
• 1 1/2 Tsp Dried Oregano
• 1/8-1/4 Tsp Cayenne (optional)

Breading

• 1 1/2 Cups Lupin Flour (I like Lupina Brand and Lodi Brand)
• 3/4 Cup Garbanzo Bean Flour
• 1 Tbsp Double Acting Baking Powder
• 1/2 Tsp Xanthan Gum or Guar Gum
• 1 Tbsp Chili Powder
• 1/2 of the Spice Blend from Above
• 5 Egg Whites, whisked
• Oil of Choice for frying (Must be high heat stable)

Instructions

1. Pour your oil into the pot you will be using to fry the chicken and turn heat on to about medium. If using a deep fryer, begin to preheat now. You will need your pot to have several inches of oil in depth and the oil needs to end up right around 250-265 degrees F.
2. Make the spice blend in a small bowl and set aside.
3. Cut your chicken thighs in half and place them in a bowl. Add 1/2 of the spice mixture (the amount doesn’t have to be exact, it’s ok to just eyeball it). Massage the spice blend all over the chicken thighs until completely coated and set aside.
4. In another bowl, whisk together all of the breading ingredients EXCEPT THE EGG WHITES and set aside. In a separate bowl, whisk the egg whites.
5. To bread the chicken, you’re going to follow a dry, wet, dry process. First, place the chicken in the dry flour breading mix and coat fully. Second, place the chicken in the egg whites and coat fully. Third, place the chicken back into the breading mix. Place the breaded chicken on a baking tray and then repeat with the remaining chicken.
6. When all the chicken pieces are coated, let it sit for about 10 minutes. During this time you may notice juices from the egg white starts to seep through the breading a little. If you happen have leftover dry breading mix, you can toss the chicken back in that one last time.
7. Time to fry! Do this in batches so that you don’t overcrowd the pan. After you add each batch of chicken, note that the frying temperature may drop a bit. I like to cover the pot for a few minutes to help bring the temperature back up. The chicken will need to fry between 8-12 minutes, depending on your oil temperature and the size of the thighs. Be sure to gently turn the chicken once or twice. You’ll know the chicken is done when it reaches at least 170 degrees internally. You can check by removing the chicken and sticking your instant read thermometer in the thickest part. If it needs more time just place the chicken back into the hot oil.
8. When done, remove the chicken from the oil and place on a plate or tray lined with paper towels. Serve immediately. Can be stored in the fridge for up to 5 days. For best results reheat leftovers in an air fryer or the oven before serving.