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:
- Mix all overnight marinade in a bowl add chicken mix well cover with plastic and store in the fridge overnight
- 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.
- 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
- Lay on a paper towel lined plate to drain some of the oil. Then enjoy!