- 4 boneless chicken thighs and cut into 2-3 pieces each
- 1 1/2 cups almond flour
- 3 tsp. KFC seasoning recipe below, to taste
- 2 eggs
- 2 cups olive oil
- 2/3 tsp. salt
- 1/2 tsp. thyme
- 1/2 tsp. basil
- 1/3 tsp. oregano
- 1 tsp. celery salt
- 1 tsp. black pepper
- 1 tsp. dried mustard
- 4 tsp. paprika
- 2 tsp. garlic salt
- 1 tsp. ground ginger
- 3 tsp. white pepper
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In a small bowl, mix together 1/2 cup of the almond flour with 1 tsp. or more of the KFC seasoning.
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Crack the eggs into a second bowl and whisk for 30 seconds.
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Dredge the chicken through the almond flour mixture, then the eggs, then repeat through the almond flour.
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You will need to do this in several batches as the almond flour gets wet and clumpy after a while (more so than regular flour).
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Place the breaded chicken pieces on a cookie sheet lined with parchment paper. Lay the cookie sheet down flat in the freezer.
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When the chicken is completely frozen, transfer the chicken pieces into a large resealable freezer bag lined with a paper towel. If needed, place more paper towels in between layers.
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Remove any excess air from the bag. Seal and freeze.
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Take the breaded chicken out of the freezer and allow it to thaw in the bag.
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Place oil in a heavy pan or deep fryer.
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Set the heat to medium and allow to heat.
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When the oil is hot, add 3 pieces of chicken at a time. Cook for 4-5 minutes each, until cooked through and golden brown, flipping halfway through.
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Remove the chicken to a paper towel lined plate and repeat with the remaining chicken.
Note that if you have any extra KFC seasoning, you can place it in a medium freezer bag and keep it until the next time you make this recipe. It's easy to double the seasoning for this purpose as well.