Southern Style Low-Carb Pan-Fried Chicken with Zesty Marinade

1.Prepare the Marinade: In a large bowl, whisk together the buttermilk (or substitute), hot sauce, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.

2.Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to tenderize the chicken and infuse flavor.

3.Prepare the Coating: In a shallow dish, combine the whey protein isolate/pork rinds, almond flour, dried parsley, onion powder, salt, black pepper, and baking powder (if using). Mix thoroughly.

4.Dredge the Chicken: Remove the chicken pieces from the marinade, allowing any excess liquid to drip off. Do not pat them dry. One by one, dredge the chicken pieces in the low-carb coating mixture, pressing firmly to ensure the coating adheres well to the wet surface.

5.Rest the Chicken: Place the coated chicken on a wire rack set over a baking sheet. Let it rest at room temperature for 15-20 minutes. This step helps the coating stick during frying.

6.Heat the Oil: In a large, heavy-bottomed skillet (cast iron is ideal), heat the lard or oil to a depth of about 1 inch over medium-high heat until it reaches 175°C (350°F).

7.Pan-Fry the Chicken: Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Reduce the heat to medium-low. Fry the chicken for 6-8 minutes per side, turning occasionally, until deeply golden brown and crispy.

8.Finish Cooking: Once the exterior is golden, cover the skillet loosely with a lid or foil to trap heat and ensure the chicken cooks through. Continue cooking for another 10-15 minutes, or until the internal temperature reaches 74°C (165°F).

9.Drain and Serve: Remove the chicken from the skillet and place it on a clean wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.