Spicy Southern Fried Chicken
Serves 4-6

Ingredients
4 boneless chicken breast halves, with skin
4 chicken thighs, with skin
2 cups low-carb breading mixture
    1 cup low-carb breadcrumbs (see step 2 below)
    1 cup almond flour*
    1 tsp salt
    1 tsp black pepper
    1 tsp poultry seasoning
    1 tsp paprika
    ¼ tsp cayenne pepper
4 eggs, beaten lightly
8 tablespoons coconut oil

Directions

1. Although this step is optional, for moist and flavorful chicken, brine the chicken.
1. Wash chicken pieces, place in a bowl, sprinkle with Kosher salt, cover tightly, refrigerate overnight.
2. Before cooking, rinse chicken well and pat dry with paper towels.
2. Make the low-carb breading mixture.
1. Place slices of stale, dry low-carb white or wheat bread into a blender. If bread is fresh, cut into cubes, place in a single layer on a baking sheet, and dry out in a 250 degree oven first.
2. Pulse to pulverize the dry bread to medium fine crumbs.
3. Thoroughly mix breadcrumbs with the almond flour, salt, pepper, poultry seasoning, paprika, and cayenne pepper.
3. Heat the oil in a heavy skillet over medium-low heat.
4. Put low-carb breading mixture into a pie plate or wide, shallow dish
5. Put beaten eggs into another pie plate or wide, shallow dish.
6. Dip the chicken first into the egg, then dredge in the crumbs to coat.
7. Working in batches if necessary to prevent overcrowding the pan, fry slowly, skin side down, until golden brown, about 15 to 20 minutes.
8. Turn and cook on the other side, about another 15 minutes or so, until meat thermometer inserted into the thickest part of the piece registers an internal temperature of 165 degrees.
9. Remove from pan, drain on a wire rack; alternatively, drain on a thick layer of paper towels, although this method will yield less crispy skin.