Southern Fried Chicken Keto WOE

I love KFC.  Then again, who doesn't?  This recipe is sure to be my favorite!

Ingredients

Vegetable oil, for frying
3 large eggs
¼ cup heavy cream (you may use water)
2⅓ cups soy flour (substitue 1 heaping cup of coconut flour)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breasts
Salt and black pepper

Directions

Preheat the oven to 350°F.

Place a deep, heavy pot over medium-high heat and fill with at least 1 inch vegetable oil for boneless chicken, or at least 2 inches for whole pieces. Heat the oil to 350°F. 

It’s very important to monitor and maintain the temperature, or the soy flour breading, as well as your oil, will burn.

In a medium bowl, mix the eggs and cream to make an egg wash. In a larger bowl, mix the soy flour, salt, pepper, garlic powder, and poultry seasoning together to create the breading.

Season the chicken well with salt and pepper. Dip each piece first in the breading, then in the egg wash, then back in the breading again, making sure to coat well on all sides. Shake off any excess breading.

Carefully place the chicken pieces in the hot oil using a slotted spatula or spoon and fry until golden brown and crisp—usually just a few minutes is enough. Remove the chicken pieces and drain on paper towels.

Place the chicken pieces on a baking sheet. Boneless chicken breasts, if thinly cut, may cook all the way with frying alone, but a cut-up whole chicken will not. Because the soy flour browns long before the chicken is cooked, it’s best to finish the chicken by baking in the oven. 

Bake boneless chicken for 10 minutes, or chicken on the bone for 20 to 25 minutes. 

Serve while it's hot!

Other Flours. Coconut and almond flours can also substitute for soy flour, especially in breading recipes or in baking quick breads. Substitute almond flour for soy flour using a 1-to-1 ratio. Use less coconut flour in recipes: approximately 1/2 cup of coconut flour for every cup of soy flour.

Comments and suggestions are ALWAYS welcome.