Two Southern staples. When eaten together, you can almost speak with a Georgia accent.
2 cups coconut oil or rendered keto fat for frying
1 large egg
½ cup powdered Parmesan cheese
¼ tsp ground black pepper
Double batch Keto Grits, for serving
Chopped fresh herbs of choice, for garnish
- In a 4-inch-deep (or deeper) cast-iron skillet over medium heat, heat the oil to 190°C/375°F.
- While the oil heats, place the egg in a shallow bowl and lightly beat it with a fork. In a separate shallow bowl, combine the Parmesan cheese and pepper. The chicken legs should be dipped in the egg, then in the Parmesan mixture. Press the cheese onto the chicken with your hands to form a nice crust.
- Fry the chicken legs in the hot oil for about 10 minutes, or until the chicken is cooked through, rotating the legs as needed. Set aside after removing from the oil.
- Distribute the grits among four plates and top each with a chicken leg. If using, top with chopped herbs and serve with kale chips.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat the chicken for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through. In a saucepan over low heat, reheat the grits.
- RECIPE NOTES
This may appear to be a lot of oil, but after using it, I strain it and store it in a large mason jar in the refrigerator for future frying.
4 servings per container
- % Daily Value *
- Total Fat
- Saturated Fat 3.6g 18%
- Sodium 1237mg 52%
- Total Carbohydrate
- Sugars 10.1g
- Protein 19.4g 39%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.