This is the crispiest keto fried chicken you’ve ever had! Each piece of chicken is less than 2 grams of carbs and is coated in a spice mix that’s almost a KFC copycat for amazing flavor in every crispy crunchy bite!
1. Place chicken on a baking sheet lined with a paper towel. Sprinkle salt all over chicken. Set aside at room temperature for 30 minutes or refrigerate overnight.
5. Add enough avocado oil to a saucepan or large Dutch oven to cover the chicken completely. Heat oil over medium heat until the oil is about 350 degrees. Create a cooling station for the fried chicken by lining a baking sheet with paper towels and place a wire rack over on top.
8. Work with only enough chicken that will fit in your fry pot at one time. Dip one piece of chicken in the buttermilk wash to completely coat. Then place in breading mixture. Flip the chicken in the breading and press the breading in to create a thick layer to completely coat the chicken.
9. Fry chicken in the hot oil bath until the internal temp is 165 (about 12-15 minutes). Flip the chicken in the fry bath occasionally to get all sides evenly cooked. Transfer chicken to the cooling rack. Repeat with remaining chicken.