Name: Keto Crispy “Double Protein” Fried Chicken Recipe | KCM
Prep time: 1 h 35 min
Cook time: 35 min
Yield: 8 servings
Cuisine: American, Southern
Ingredients: 8 pieces bone-in; skin-on chicken thighs and/or drumsticks (about 4 pounds); 2 tablespoons salt; Avocado oil; for frying; 2 teaspoons distilled white vinegar; 1 cup heavy cream; 2 large egg whites; 2 tablespoons vodka (optional); 1 teaspoon baking powder; 3 tablespoons smoked paprika; 1 tablespoon garlic salt; 1 tablespoon ginger powder; 1 tablespoon ground black pepper; 1 tablespoon ground mustard; 2 teaspoons dried thyme leaves; 1 teaspoon celery seed; 1 teaspoon dried oregano leaves; 2 cups unflavored protein powder; 1 teaspoon baking powder; 1 teaspoon salt; Remaining seasoning blend (from above)

“This recipe is a game changer,” writes Protein Packed author Annie Lampella. To make Lampella’s double protein Southern fried chicken, you’ll dredge the poultry in unflavored protein powder (because yes, you can do that). The result is a crispy, flaky crust — and the most fun, indulgent, and innovative protein boost that will grace your table.

Also, since Lampella specializes in Keto recipes, this dish is guaranteed to fit into a low-carb diet if that’s your journey. And if you’ve ever made fried chicken at home, you’ll be happy to know that the steps don’t differ much from the traditional route. First, you’ll easily craft a homemade, low-carb buttermilk: “[This] is key to tenderizing the chicken and achieving an ultra-crispy crust, while egg whites help the coating adhere without adding excess moisture that would come if you used the whole egg,” Lampella writes.

Plus, she has some guidance for ensuring that the crust will rival deep-fried restaurant fare: “A splash of vodka (optional) helps create even flakier layers in the crust, and baking powder adds puffiness and enhances the browning.”

And sure, the chicken will need to marinate in salt for at least a half hour. You’ll need to bust out a Dutch oven for the oil. You’ll have to raid your own pantry to put together a smoky, savory seasoning blend. But all this effort will feel like nothing when you bite into a drumstick that has a craggy crust and moist, tender meat. Sometimes, a little extra love in the kitchen is just worth it.

Crispy “Double Protein” Fried Chicken

SERVES 8

PREP TIME: 35 minutes, plus 30 minutes to dry chicken skin

COOK TIME: 35 minutes

Ingredients

8 pieces bone-in, skin-on chicken thighs and/or drumsticks (about 4 pounds)
2 tablespoons salt Avocado oil, for frying

FOR THE BUTTERMILK WASH

2 teaspoons distilled white vinegar
1 cup heavy cream
2 large egg whites
2 tablespoons vodka (optional)
1 teaspoon baking powder

FOR THE SEASONING BLEND

3 tablespoons smoked paprika
1 tablespoon garlic salt
1 tablespoon ginger powder
1 tablespoon ground black pepper
1 tablespoon ground mustard
2 teaspoons dried thyme leaves
1 teaspoon celery seed
1 teaspoon dried oregano leaves

FOR THE BREADING

2 cups unflavored protein powder
1 teaspoon baking powder
1 teaspoon salt
Remaining seasoning blend (from above)

Instructions

Place the chicken on a rimmed baking sheet lined with a paper towel. Sprinkle the salt all over the chicken. Set aside at room temperature for 30 minutes or refrigerate overnight. (If refrigerating overnight, allow the chicken to come to room temperature for 30 minutes before frying.)
Meanwhile, make a low-carb buttermilk for the buttermilk wash by stirring the vinegar into the cream. Let sit until the mixture has curdled slightly, 15 to 30 minutes.
Make the seasoning blend by combining all the ingredients in a small bowl.
Pat the chicken pieces dry and coat them all over with about half of the seasoning blend.
Pour enough avocado oil into a Dutch oven or large saucepan to cover the chicken completely (a depth of 2 to 3 inches should do it). Heat the oil over medium heat until it is about 350°F. Create a cooling station for the fried chicken by lining a rimmed baking sheet with paper towels and placing a wire rack on top.
Make the buttermilk wash by combining the homemade buttermilk, egg whites, vodka (if using), and baking powder in a medium bowl.
Make the breading mixture by combining the protein powder, baking powder, salt, and remaining seasoning blend in a shallow bowl or plate.
Work with only enough chicken pieces that will fit in the pot or pan at once. Dip a piece of chicken in the buttermilk wash to coat. Then place in the breading mixture. Turn the chicken in the mixture and press the breading in to create a thick layer that completely coats the chicken.
Immediately place the chicken in the hot oil. Repeat with more chicken, but only enough to fill the pot without overcrowding. If you coat the chicken and let it sit, the protein powder will absorb the moisture from the buttermilk wash and the coating will peel off.
Fry the chicken, turning it in the oil occasionally to cook all sides evenly, until the internal temperature reaches 165°F, 12 to 15 minutes.
Transfer the chicken to the cooling station and place in a low oven to keep warm. Repeat with the remaining chicken pieces, buttermilk wash, and breading. Check the temperature of the oil periodically to make sure it doesn’t get too hot.

STORAGE INSTRUCTIONS: Store leftovers in the refrigerator for up to 4 days. The breading will become soft; however, you can get it crispy again by reheating the chicken in the air fryer at 350°F for 3 to 5 minutes.