PREP TIME: 8 minutes
COOK TIME: 13 minutes
YIELD: 4 servings
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)
INSTRUCTIONS:
- Heat 2 cups of coconut oil or rendered keto fat, such as lard, in a 4-inch-deep (or deeper) cast-iron skillet over medium heat to 375°F.
- Beat 1 large egg lightly with a fork in a shallow bowl.
- In a separate shallow bowl, combine ½ cup powdered Parmesan cheese or pork dust and ¼ teaspoon ground black pepper.
- Dip 4 chicken legs into the egg, then into the Parmesan mixture. Press the cheese onto the chicken to form a crust.
- Fry the chicken legs in the hot oil until cooked through, about 10 minutes, rotating as needed.
- Divide a double batch of Keto Grits among 4 plates and top each plate with a chicken leg.
- Sprinkle with chopped fresh herbs of choice, if desired.
- Serve with kale chips, if desired.
- Store extras in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm 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.
HOW TO MAKE KALE CHIPS:
- To make kale chips, preheat the oven to 250°F. For this recipe, have on hand about 2 bunches of kale leaves.
- Wash the leaves, then dry them very well. Using a sharp knife, carve out the thick inner stems.
- Place the destemmed kale leaves on a rimmed baking sheet. Lightly mist with coconut oil spray and sprinkle with salt.
- Bake for 40 minutes to 1 hour, until the chips are crisp. Remove from the oven and set aside to cool.
- Kale chips can be stored in an airtight container for up to 1 week but are best eaten within 3 days. Makes 8 cups of chips (½ cup per serving).
