Today Blake asked me for some old fashioned fried chicken, I guess he had a hankering for some comfort food. So, I set out to figure out a low-carb, gluten-free, dairy-free fried chicken recipe.
I starting digging through my flour subs to see what I could come up with and I think I hit the jackpot with this recipe. It came out crispy and flaky, but not too heavy.
This recipe is a little high in carbs for those following a strict ketogenic eating style. I'd stick to pork rind breading if you can't afford the extra carbs. Otherwise, I think this is a low-carb fried chicken recipe for a splurge on occasion when the craving hits as most of the carbs are from fiber.
I don't recommend this one for the air-fryer. Frying in lard seems to have contributed to the texture and the taste. I would be afraid it would burn in the air fryer. Oil fried all the way for this one!
Also, don't forget the hot sauce! I LOVE to slather my fried chicken in Crystal Hot Sauce. I've been in love with Crystal ever since we visited New Orleans. When it comes to battered and fried meat, you gotta have Crystal!
Try it out and let me know what you think!
Low-Carb Fried Chicken
- Add flours & xanthan gum to a large plastic bag. Season the mixture with paprika, salt, and pepper to taste (paprika helps to brown the chicken).
- In a separate bowl, mix the almond milk and eggs together with a fork.
- Dip chicken pieces in almond milk and egg then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
- Heat the lard to 350 degrees F in a deep pot. Do not fill the pot more than ½ full with lard.
- Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
- You can also fry in a deep fryer if you have one, I did mine in my fry daddy...two legs at a time.
- Drain the fried chicken on paper towels and nom!