Healthy Crispy Fried Chicken

Who doesn’t like fried chicken!!!??? On a low carb and or keto diet it is hard to find a great crispy fried chicken. BUT I made it! Now this dose involve using Carbquik and cornstarch. Now don’t go freaking out!! yes cornstarch has 7 carbs and the substitute normally is Xantham gum; BUT my cornstarch has the same carb count as Xantham gum! so why in the world would I spend 9 bucks on it when cornstarch is a buck at the dollar store.

I googled a few random ideas and recipes and came up with a plan. I mixed cornstarch and the Carbquik with some seasonings for the breading. You will find the exact recipe below. I had the drumsticks marinate overnight in buttermilk and hot sauce. It worked out very well; I also used my cast iron to fry them and used avocado oil.

While this was frying I did get nervous because some of the breading was falling off. I was like, oh freaking perfect it isn’t going to stick…But I kept the heat medium high and did NOT touch the chicken as it cooked. I let it go for about 8 minutes then rotated and cooked for another 8 minutes on the other side. Be sure to cook all the way through to an internal temp of 165.

This ended up coming out amazing and I am so glad that I gave it a try. Even Avery my 8 year old had 2 pieces and she is picky! The breading was that crunchy flavorful kind that we all know and love.

I do want you to try this and let me know what you think. It is an absolute keeper for us and I do think I may try a double dip breading next time just to see.

Low Carb Crispy Fried Chicken   

What We Need Overnight Marinade:

3 Cups Buttermilk

6-8 Chicken drumsticks

¼ Cup hot sauce

Salt and pepper

What We Need Breading:

3 Cups Carbquick

½ Cup cornstarch

1 Tbs paprika

1 Tbs Italian seasoning

1 Tbs onion powder

1 Tbs garlic powder

Salt and pepper

Oil for frying later

What We Do:

1. Mix all overnight marinade in a bowl add chicken mix well cover with plastic and store in the fridge overnight
2. Remove a piece of chicken  let the excess drip off. Mix the breading ingredients well and place the chicken in pressing lightly. Make sure to coat well.
3. Heat oil in an iron skillet or deep pot about 2-4 inches of oil. I use avocado oil. Lay the chicken into the hot pan and do not move it for at least 6-8 minutes. Flip chicken and cook the other side again about 8 minutes. Cook until the chicken is cooked through or reaches and internal a temp of 165
4. Lay on a paper towel lined plate to drain some of the oil. Then enjoy!