Servings: 10

INGREDIENTS:

• 1.5-2 Pounds Skin on chicken, cut into pieces

• 1 eggs

• 1/2 cup of almond milk

• Plastic bag

• 1 1/2 cups almond flour 

• 1 tablespoon tapioca flour

• 1 teaspoon of baking powder

• 1/2 tablespoon salt

• 1/2 tablespoon paprika

• ½ teaspoon xanthan gum

• ½ teaspoons garlic powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• ½ teaspoon white pepper

• ½ teaspoon cayenne pepper

• Avocado oil for frying

*Allow the chicken to dry for at least 30 minutes or up to 1 hour.

DIRECTIONS:

1. Rinse the chicken pieces with cold water and pat dry with paper towels. Make sure your chicken is as dry as possible.

2. In a shallow bowl, beat the eggs with the milk, and stir. Soak the chicken in the milk mixture for 30 minutes in the fridge, this tenderizes the chicken. 

3. Combine the flour and spices (if using) a large bowl . Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. 

4. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. 

5. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain on paper towels and serve warm or at room temperature.

Nutrition:

• 2g Net Carbs 

• 4g Total Carbs 

• 2g fiber 

• 14g Fat

• 29g protein 

• 259 calories