Low Carb Southern Fried Chicken. This is a take on the way a great aunt of mine made Southern Fried Chicken. As a kid in the early 50’s my family traveled by car to Florida every December and my aunt Evelyn fried several chickens for us to eat on the journey. This is that recipe minus flour. Just look at all that crisp golden brown deliciousness and not a fleck of flour to be seen.
Please, please, please make sure you use chicken that has not been injected with some chemically-saltwater concoction because the crap they inject into chicken is one of the dirty little secrets the poultry industry uses to up the weight of chicken. (and yes, by as much as 15%) When moisture hits hot grease it spatters like crazy. This practice is called ‘enhancing’ or ‘plumping’. Enhanced-Plumped? The only thing being enhanced and plumped are the pocketbooks of the chicken producers. I don’t think I want my chicken ‘enhanced’ in any way, shape, or form. I do not even rinse my chicken. Because it is cooked, there is no reason to rinse it. Ever notice all the liquid in packaged chicken? It has its own name-purge…and yuck…I hate it. Cut chicken pieces have that soak-up liner at the bottom? It soaks up the purge so you won’t notice it. A real non-injected chicken has virtually no purge and this is what you are looking for. And the term “All Natural”? Means absolutely nothing and don’t fall for it. Chicken is a subject very near and dear to my heart. And if you wanted saltwater? Uh, it’s easy to make your own and way less expensive than whatever the prevailing price of chicken.
Purdue?-No. Foster Farms?-No. Pilgrims Pride?-No. Sanderson Farms?-No. Tyson?-Hell No. If you can, please, get to know your chicken farmer. It’s that important.
This is one of a trio of recipes for a terrific low carb picnic winter/summer indoors or out. The other two companion recipes are Guacamole Egg Bombs & Macaroni Salad. Now you can have a complete guilt-free meal with a measly 10g net carbs. Not too shabby for a totally fill yourself up meal.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 8 Bone-In Chicken Thighs
- ½ Cup Peanut Flour
- Garlic Salt
- Oil For Frying (I Use My Own Lard Or Tallow)
- Put oil in pan about ½” deep and heat to 365°-375°.
- Lay on paper towels making absolutely sure chicken is room temperature and pretty dry.
- Sprinkle liberally with all spices on both sides.
- Put peanut flour in one of your stored filched grocery store vegetable bags, add 4 pieces of chicken and shake, shake, shake your booty. Let it rest a minute and shake your booty again.
- Put chicken into oil skin side up and fry about 15 minutes or until golden brown on bottom, turn, and fry again making sure the skins are crispy.
- Let chicken rest 10 minutes and serve.
- 4 Servings
- 350 Calories, 25.6g Protein, 3.5g Carbs, 1.5g Fiber, 2.0g Net Carbs
- The peanut flour gives the chicken an absolutely beautiful dark golden brown color.
- I have added in calories for a little oil and if you are frying correctly and oil is hot enough, virtually no oil is absorbed.
- If you have never had fried chicken in lard you are in for a treat if you use it and you can always mix a little bacon fat in too.
- Any leftover chicken is absolutely divine when served cold.