I have tried quite a few different variations of keto-friendly fried chicken. The one the hubby loves the best is my Pickle-Brined Fried Chicken (which is a close copy-cat to Chick-Fil-A style chicken!) But we were really craving some good, old-fashioned, shook-in-a-paper-bag kind of fried chicken.
I have been experimenting with unflavored whey protein powder a lot lately. It’s so versatile! From bread & cakes…to a perfect flour substitute for frying chicken! It’s light, it’s crisp and it’s doesn’t get gummy or brittle! I can guarantee this will be JUST LIKE real fried chicken. My husband couldn’t believe it was made without flour, pork rinds or nut flour!
So for the images in the post, I used chicken wings…only because they fry fast and I was impatient about posting this recipe! You can use all cuts of chicken (legs, thighs & breasts) and the cooking time is identical to that of cooking regular flour-coated chicken.
Carb Count=ZERO CARBS
- 1 (4 pound) chicken, cut into pieces
- 2 eggs
- 1 cup Unflavored Whey Protein Powder (I used Hoosier Farms Brand)
- 1 teaspoon paprika
- salt and pepper to taste
- 2 quarts oil for frying (I used refined Coconut Oil)
- Fill a large skillet (cast iron or dutch oven is best) about 1/3 to 1/2 full with oil. Heat until 350-375 degrees.
- While the oil is heating up: Put the whey protein powder in a large paper bag. Season the Protien powder with paprika, salt and pepper to taste.
- Crack eggs into a medium sized bowl and whisk.
- Dip chicken pieces in the egg then, 2-3 at a time, put them in the bag with the protein powder, seal the bag and shake to coat well.
- Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. For large pieces, it was about 7-8 minutes on each side. The batch of all wings too about 10 minutes total. Again this cooking method is EXACTLY like a regular fried chicken recipe.
- To ensure your chicken is fully cooked, use a probe thermometer and make sure it reads 165 degrees!
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.