Low Carb / Keto Deep Fried Chicken, 0 net Carbs

I love fried chicken , but since going low carb I haven't had fried chicken due to the breading . But no more ! this chicken rocks ! No breading , gluten free and crispy without being greasy .You wont be disappointed !

This chicken must be brined to get the flavor into the meat as its not breaded so the flavor cannot just be put on the outside . Since it is pre cooked by poaching the frying process only takes a few minutes and ready , add a little cracked pepper and serve !

Low Carb / Keto Fried Chicken.

Ingredients: for the chicken.

1 – Frying chicken cut into 10 pieces, see video. Or whatever chicken you want to eat but needs to be skin on for best results

Deep fryer and Peanut oil or other non-grain fry oil.

Fresh cracked Pepper

Meat thermometer.

For the brine Basic Brine recipe (This recipe requires a brining ).

1/4 Cup- of Kosher Salt dissolved per quart of water. you may add herbs if you want of your choice , like Thyme , rosemary , bay leaf or a mixture like herbs de province or garlic powder or whatever flavor profile you may want .

If you use Herbs in this recipe, boil the herbs in a cup of water then let it steep for ½ hour and then strain into the brine throwing the herbs away and not putting them into the brine.

Initial Preparation:

Place the chicken in the brining liquid and brine overnight up to twelve hours. See my video on brining .

Air drying not necessary with this recipe .

Place brined chicken in a stewing pot and fill with water, (add some rough chopped carrots, onions and celery if you want) for extra flavor and to make a nice chicken broth .

Bring water to a boil over high heat and reduce to a low gentle simmer. Slowly poach chicken till white meat reaches 165 degrees internal temp then remove and set aside. Continue to poach Dark meat and wings till 190 to 200 degrees or till meat is very tender .Remove and refrigerate along with white meat. The chicken needs to chill before frying. This can be done a day or two ahead of time.

Frying:

Heat frying oil to 380 degrees F and take the chilled chicken and carefully lower into the hot oil. Do not over load the fryer. Fry till the chicken is a nice golden brown and the skin is crispy , this will take about 3-5 minutes depending on the fryer. The internal temp should reach 140 degree (remember this chicken is already cooked so it is safe already). As the chicken comes out place on a wire rack over a sheet pan and hold in a warm oven till ready to serve.

When ready sprinkle with fresh cracked pepper and serve .

Bon Appetite !

Nutrition Facts "Chicken Only " Servings 4.0 Amount Per Serving calories 840 % Daily Value * Total Fat 60 g 92 % Saturated Fat 16 g 79 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 350 mg 117 % Sodium 280 mg 12 % Potassium 0 mg 0 % Total Carbohydrate 0 g 0 % Dietary Fiber 0 g 0 % Sugars 0 g Protein 74 g 147 % Vitamin A 53 % Vitamin C 14 % Calcium 0 % Iron 28