Add the cayenne, garlic, onion, paprika, salt, and hot sauce. Mix the spices and sauce into the chicken. Cover and refrigerate for at least 3 hours, or overnight for best results.
Once the chicken is marinated and you’re ready to cook it, preheat your deep fryer to 160C/320F.
Prepare the egg wash, by whisking the eggs and water together in a bowl. Set aside.
In another bowl, add the protein powder, coconut flour, paprika, garlic, salt, and pepper, and mix well. Pour into a tray or onto a plate to make coating the chicken easier.
Wipe any excess marinade off the chicken using paper towel.
Dip each piece of chicken into the egg wash, allowing the excess to dip off, coat in the protein powder mixture, and gently lower into the hot oil. Repeat with process with the other pieces of chicken, you may need to do this in batches, depending on the size of your fryer. NOTE: Ensure that you only bread each piece of chicken just before it is placed into the hot oil. If breaded and set aside the coating won’t stick properly.
Cook the chicken for about 16-18 minutes, or until the internal temperature reaches 75C/165F. If cooking in batches the chicken can be kept warm in a 100C/215F oven until you’re ready to eat.
Serve your chicken with your favorite dipping sauce and a side of Keto Coleslaw.
Keto Spicy Chicken Recipe - Low Carb Deep Fried KFC Alternative (2g Carbs)