Servings: 4 Servings
- 1 chicken chicken, cut into pieces about 4 pounds
- 1 cup almond milk
- 2 eggs optional
- ½ cup xanthan gum
- ½ cup coconut flour
- ½ cup almond flour
- 1 teaspoon paprika
- Salt and pepper to taste
- Lard for frying
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!
Calories: 353kcal | Carbohydrates: 35g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1021mg | Potassium: 191mg | Fiber: 30g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg