Who said you can’t have crispy fried chicken on Keto? This low carb keto buttermilk chicken recipe is crispy on the outside and moist on the inside. You don’t have to have a ‘cheat’ meal to satisfy that craving. Try this recipe and you won’t be disappointed. Enjoy~

Chicken Seasoning

3  lb chicken, cut in 8 pieces
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/4 tsp cayenne
2 tsp Trader Joe’s 21 Seasoning Salute

Buttermilk mix:

1 cup coconut milk
1 tbsp lemon juice

Breading:

1.5 cups unflavored protein Powder
1 tsp salt
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp garlic powder
1/2 tsp onion powder

To the chicken pieces, add the salt, black pepper, paprika, rosemary, cayenne and 21 seasoning salute seasoning in a large bowl to coat.

Stir together the buttermilk mixture, then add the chicken pieces until the chicken is coated. Refrigerate for up to 4 hours (1 hour minimum)

Combine the unflavored protein powder, salt, paprika, cayenne, garlic powder, and onion powder in a large dish.

Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.

Heat peanut oil in a large Dutch oven to 330 degrees F (165 degrees C). Add all the chicken to the heated oil and cook for 16 minutes total, turning periodically.

Remove chicken pieces from the oil, and transfer to a cooling rack that is set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Instant Read Thermometer

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