Keto Fried Chicken

Pat the chicken pieces very dry with paper towels. This is crucial for crispiness.

In a shallow bowl, whisk together the eggs and heavy cream.

In another shallow bowl, combine the almond flour, whey protein isolate (if using), paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.

Dip each chicken piece into the egg wash, ensuring it's fully coated, then transfer to the almond flour mixture. Press the coating firmly onto all sides of the chicken, ensuring a thick, even layer. Place coated chicken on a wire rack.

Heat the lard or avocado oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.

Carefully place 3-4 chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).

Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken pieces, ensuring the oil temperature stays consistent.

Serve hot and enjoy your crispy keto fried chicken!