Fried chicken rocks. Entire restaurant chains have been hatched from this
traditional southern meal.
Low Carb Fried Chicken
12 pieces Chicken - (thighs, legs, wings and breast)
1/2 cup hot sauce
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 cup soy flour
1/2 cup ground pork rinds - ground fine
Peanut oil to fry
Plastic storage bag or paper bag
10" cast iron pan
Wash chicken pieces with cold water then pat dry. Put pieces on wire rack
over cookie sheet and season with salt and pepper. Pour hot sauce evenly
over chicken, cover with plastic wrap and place chicken in refrigerator over
night. Preheat cast iron pan over medium-high heat with enough peanut oil to
fill pan 1 1/2 inches. Mix pork rinds with soy flour, 1/2 tsp. salt, 1/2
tsp. black pepper and 1/2 tsp. white pepper in plastic trash bag. Test oil
with a sprinkle of flour from the bag (360 degrees on Thermometer). It
should brown in a couple seconds.
Place chicken pieces 2 - 3 at a time in bag with flour (shake off excess
flour) and fry chicken pieces 4-6 minutes each side in hot oil (do not crowd
pan). Place chicken on wire rack over cookie sheet in 275-degree oven until
entire batch is finished. Add more oil to cast iron pan when necessary, as
each batch will absorb oil. Make sure you allow oil to get hot once you add
more. Leave chicken in oven to stay hot while you prepare ham and collards.
Yields 6 Serving (two pieces of chicken) - approximately 2 carbs per serving