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Servings
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- 2 lbs. Chicken Thighs
- 1 C Heavy Whipping Cream
- 2 Tb. Hot Sauce
- 1/4 C Dill Pickle Juice
- 2 C Whey Protein Isolate
- 2 Tsp. Salt
- 1 Tsp. Pepper
- Lard or Beef Tallow for frying
Ingredients
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- Remove the bones from the chicken thighs
- Mix together the heavy whipping cream, hot sauce and pickle juice. Pour over the chicken thighs, cover and place in the refrigerator for 4-8 hours.
- Start heating your beef tallow or lard in a deep frying pan. I use a cast iron dutch oven. Then mix together the Whey Protein Isolate salt and pepper.
- Dredge your chicken thighs in the powdered coating.
- When your beef tallow or lard reaches roughly 325-350 degrees, start frying the chicken. I found that it is roughly 4 minutes on each side. The cooking time will depend on the thickness and temperature of the chicken thighs.
Like many of my recipes, they are developed from the need and want of other family members.This recipe is no different. There are so many recipes out there for different Keto foods made like traditional comfort foods that we enjoyed on the Standard American Diet. But so many of them fall short. They are so close, yet so far away. I had tried so many recipes that used coconut flour, almond flour or pork rinds for the coating and all I ended up with was a nasty coated half cooked (or even burned) coating. Then while I was researching recipes, I found someone who fried their fish in whey protein isolate. So I dug around in my cabinet and found my bag of Hoosier Hill Farm Whey Protein Isolate.(I had bought it a while ago, when we first started the Keto Diet, but never could remember what I was going to use it for.) So I started out on this adventure of making Keto Fried Chicken. And guess what! I not only made the Keto Fried Chicken but, the whole family approved! My pickiest of eaters LOVES THIS DISH! (And that is why the picture isn’t final and pretty….the family ate the chicken before I could get pretty pictures.) So, let’s get started!
I start by removing the bones from the chicken thighs. You can leave them in if you want but, the bones do slow down the frying time. I hate when I burn the outside and having the inside raw, so I use every trick I can to make sure I don’t poison my family from undercooked meat.
Mix together the heavy whipping cream, hot sauce and pickle juice. Pour over the chicken thighs, cover and place in the refrigerator for 4-8 hours.
Start heating your beef tallow or lard in a deep frying pan. I use a cast iron dutch oven. Then mix together the Whey Protein Isolate salt and pepper.
Dredge your chicken thighs in the powdered coating.
When your beef tallow or lard reaches roughly 325-350 degrees, start frying the chicken. I found that it is roughly 4 minutes on each side. The cooking time will depend on the thickness and temperature of the chicken thighs.
When the chicken is cooked, remove from the beef tallow or lard and drain on paper towels. Sprinkle some salt on top and enjoy!
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