Real deal fried chicken

Y'all. Y'ALL. Here it is: craggy, crunchy, succulent fried chicken, keto style. Recipe makes 6 good sized servings and is not low cal, but it is under 4 carbs a serving. You could go to absolute town and stay under 20 g.

Macros per Chrono: 680 kcal, 59 g protein, 3.8 g carbs, 44 g fat. So like, plan to hit the gym or do some yardwork.

Ingredients:

• 1200 g chicken (I used wings because… wings 🤤)
• 30 g Buttermilk
• Seasonings to taste (I just used seasoning salt)

Dry stuff:
– 50 g vital wheat gluten
– 30 g bamboo fiber
– 20 g lupin flour
– 20 g egg white protein
– 16 g Arrowroot powder (do not omit!)
– 1 g asafetida (optional, helps with the gassiness from lupin and fiber)

• Avocado oil for frying

  Season the chicken and add buttermilk. Let sit for a minimum of 30 minutes, or overnight on the fridge.

  Whisk together the dry stuff. You're not dredging here, you're going to combine all of the moist chicken with the dry stuff and massage it. Massage it like you're hoping to get to third base. You're working the dry stuff into a paste on the outside of the chicken. You may have a little dry stuff leftover but not a ton.

  Heat your avo oil to about tree fiddy (350° f). Drop those sticky chickies into the oil one at a time. Fry until barely golden, then pull it out and rest. No need to drain the oil, we're not done. Let them sit for about 5 minutes, a little longer is ok. We're letting the steam escape. After 5ish minutes, make sure the oil is between 345-355 and place the chicken back in. Let it fry until the breading is a deep golden brown. If you're using especially large pieces of chicken, test the largest one one and ensure it's 160° f (it'll go up as it rests). When it is, remove all chicken from heat and place on a tray lined with paper towels. Let rest for 5-10 minutes, then enjoy.

  This double fry isn't strictly necessary, but it results in a super crisp skin that is so dang satisfying.