I hope you enjoy my keto buttermilk fried chicken recipe. This low carb fry chicken is crispy on the outside and moist on the inside. It is Delicious!
Chicken | 3 Pound | |
Salt | 1 Teaspoon | |
Black pepper | 1 Teaspoon | |
Paprika | 1 Teaspoon | |
Cayenne | 1/4 Teaspoon | |
Trader joe’s 21 seasoning salute | 2 Teaspoon | |
Buttermilk mix: | ||
Coconut milk | 1 Cup (16 tbs) | |
Lemon juice | 1 Tablespoon | |
Breading: | ||
Unflavored protein powder | 1 1/2 Cup (24 tbs) | |
Salt | 1 Teaspoon | |
Paprika | 1/2 Teaspoon | |
Cayenne | 1/4 Teaspoon | |
Garlic powder | 1/2 Teaspoon | |
Onion powder | 1/2 Teaspoon |
MAKING:
1. To the chicken pieces, add the salt, black pepper, paprika, rosemary, cayenne and 21 seasoning salute seasoning in a large bowl to coat.
2. Stir together the buttermilk mixture, then add the chicken pieces until the chicken is coated. Refrigerate for up to 4 hours (1 hour minimum)
3. Combine the unflavored protein powder, salt, paprika, cayenne, garlic powder, and onion powder in a large dish.
4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
5. Heat peanut oil in a large Dutch oven to 330 degrees F (165 degrees C). Add all the chicken to the heated oil and cook for 16 minutes total, turning periodically.
6. Remove chicken pieces from the oil, and transfer to a cooling rack that is set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
SERVING:
7. Serve and Enjoy!