I love fried chicken. This recipe creates a tasty, crispy exterior without eggs, dairy, or nuts. I like to serve fried chicken with Creamy Cilantro-Lime Pasta.
Ingredients
- Coconut oil, for frying
- 8 chicken legs
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 8 slices prosciutto
- Keto dipping sauce of choice, for serving
How to Make It
- Heat coconut oil to 375°F in a large cast-iron skillet with sides that are at least 3 inches high. The oil should be at least 1 inch deep.
- Season the chicken with the salt and pepper. If you do not have a thermometer, test the oil with a small piece of prosciutto to see if the oil is hot enough. If the prosciutto sizzles and shrinks, the oil is ready.
- Place the chicken in the hot oil, working in batches if needed, and fry on all sides until golden brown and cooked through, about 7 minutes per side.
- Remove from the skillet and wrap the prosciutto around the chicken. Don’t worry if the prosciutto rips or isn’t tight; it will shrink around the leg when placed in the hot oil. Place the wrapped legs back into the hot oil for 30 seconds per side, or until the prosciutto is crispy. Remove from the skillet. Serve with any keto dipping sauce.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 230 kcal Calories from Fat: 165.6 kcal |
|
% Daily Value*
|
| Total Fat 18.4 g 53% |
Trans Fat 0.0 g |
carbohydrates 0.5 g 0% |
Protein 19 g 38% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |