Keto KFC

1.) Mix the KFC Seasoning mix together in a small bowl and whisk until evenly combined.   Set Aside.

2.) Make the Buttermilk Marinade.   First make low carb Buttermilk by combining the low carb milk, heavy cream, and vinegar together.  Whisk gently, and then let sit for 10 minutes.  The vinegar makes the milk/cream thick as it turns into buttermilk.   Add two eggs to the buttermilk and whisk gently until evenly combined.  Add 1/2 of the KFC seasoning mix into the buttermilk and eggs and whisk til smooth.  Pour this mix over all chicken pieces in a giant Ziploc bag ( you can also put all in a large bowl just make sure all the chicken is covered with the buttermilk mix and then cover with seran wrap) and place in the refrigerator to marinate for at LEAST 4 hours, or overnight. The longer the chicken and buttermilk sit, the better the coating sticks to the chicken, but 4 hours time should be sufficient.

3.) When you’re chicken is marinated, you can start heating up your Frying Oil in either a large pan or dutch oven, OR a deep fryer.    You want your oil to be heated to a temperature of around 325°F (not higher!) when you put the chicken in.  For me, it takes about 12 minutes in a large dutch oven over medium heat to reach that temperature.

4.) While Oil is heating, mix the other half of the KFC seasoning mix with  the unflavored whey protein powder and place in a shallow dish (or pie pan or bread pan) and mix well with a fork or a whisk. The better mixed the protein and spice mix is, the more evenly flavored your Keto Fried Chicken will be 🙂    Take a pieces of buttermilk coated chicken and dunk directly in your flour/spice mix.  Use your hands to move extra powder on top and really make sure it’s FULLY coated and packed onto the chicken well. Continue to fully coat each piece of chicken, packing on and covering every area of the chicken!!   Only coat as much chicken as will fit in your fryer though, as you want to put the freshly coated chicken into the oil RIGHT after you coat it for it to stick best.

5.) Put coated chicken pieces into your hot oil once the temp has reached 325°F.  The oil temperature will drop to around 300°F once the chicken is in. Your oil temp should be around 300-315°F ish degrees throughout frying to ensure that your chicken cooks through AND the protein powder coating does not overcook (if the oil is too hot it will burn the protein powder!). Cook time will vary based on the size of your chicken.   Large chicken drumsticks should take around 16-18 minutes, Small Breast Strips or Tenders should be 10-12 minutes, Chicken Thighs 18 -20 minutes.    Check the Internal temperature of chicken pieces to make sure they are done THROUGH!!!  Internal chicken temperature should reach 165°F to be safe to consume.

6.) Remove Fried Chicken from the pot when they’re done, let cool for a minute or two, and then EAT while they are hot! 🙂

Store any leftover chicken in the fridge in an airtight container, and then just reheat gently in the microwave 30-45 seconds to eat at a later time.  They should still be nice and crunchy even as leftovers.