Fried Chicken with Cheesy Grits Recipe

Ingredients

• 2 cups coconut oil or rendered keto fat, such as lard, for frying
• 1 large egg
• ½ cup powdered Parmesan cheese or pork dust
• ¼ teaspoon ground black pepper
• 4 chicken legs
• Double batch Keto Grits, for serving
• Chopped fresh herbs of choice, for garnish (optional)
• Kale chips, for serving (optional)

1. Heat the oil in a 4-inch-deep (or deeper) cast-iron skillet over medium heat to 375°F.
2. While the oil is heating, place the egg in a shallow bowl and beat it lightly with a fork. Combine the Parmesan cheese and pepper in a separate shallow bowl. Dip the chicken legs into the egg, then into the Parmesan mixture. Using your hands, press the cheese onto the chicken to form a nice crust.
3. Fry the chicken legs in the hot oil until the chicken is cooked through, about 10 minutes, rotating the legs as needed. Remove from the oil and set aside.
4. Fry the chicken legs in the hot oil until the chicken is cooked through, about 10 minutes, rotating the legs as needed. Remove from the oil and set aside.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the chicken on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat the grits in a saucepan over low heat.