Lo-Carb Southern Fried Chicken
Taste of the American south with much fewer carbs
Servings Prep Time
4Servings 2.5Hours
Cook Time
10Minutes
Servings Prep Time
4Servings 2.5Hours
Cook Time
10Minutes
Ingredients
Instructions
  1. Cut the chicken up into required size pieces, add some salt and massage into the skin and flesh.
  2. Put the chicken pieces in a bowl and cover with buttermilk, milk or cream. Put in fridge for between 2 hours and 12 hours.
  3. Make up coating by adding the two flours, spices, salt, baking powder, splenda and black pepper in a dish and mix until thoroughly combined.
  4. Take the chicken out of the fridge to get to room temperature before cooking. If you are using chicken on the bone or whole breast/thigh then put the oven on at about 150c/300f as the frying will not cook the chicken the whole way through. If not, put it on low (100 or less) to keep chicken warm between batches.
  5. Fill the deep fryer with an animal fat (lard, tallow, or beef dripping) and turn to 175c or 350f. If you don’t have a fryer, use a saucepan with at least two inches or 5cm of fat in it.
  6. Whisk the whole egg and put in a dish, then lift chicken from buttermilk and drain most of the liquid, dunk in the egg and make sure the entire piece is coated – you can do a few in the egg at a time.
  7. Next dunk the chicken in the coating mix and make sure the chicken is completely coated.
  8. Once the fat is to temperature, use tongs to put the chicken in the hot oil. Cook until the coating goes dark brown (about 7 minutes – but could be more). Remove from fat onto a rack or paper lined plate. Never over fill the fryer or pan, this just reduces the temperature in the fryer and can make the meat dry out, you want the outside to seal quickly and keep all the juices in the meat.
  9. Place in warm oven while frying the rest of the chicken. If you are using larger pieces and need to cook for longer, fry all the chicken and then put into the oven so that the chicken cooks at a more even rate – cook for at least 10 minutes.
  10. This will keep cooked for a day in the fridge, if you are going to eat it more than 24 hours apart, keep the chicken in the buttermilk and seal in an airtight container, then fry fresh when needed.