Low Carb Fried Chicken

• 1/2 cup hot sauce
• 12 pieces chicken (thighs, legs, wings and breast)
• peanut oil, to fry
• 1/2 cup pork rind, ground fine
• 1 cup soy flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• brown paper bag

1. Pour hot sauce evenly over chicken; cover with plastic wrap and place chicken in refrigerator overnight.
2. Preheat cast iron pan over medium-high heat with enough peanut oil to fill pan 1-1/2 inches.
3. Mix pork rinds with soy flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon white pepper in plastic trash bag.
4. Place chicken pieces 2 or 3 at a time in bag with flour (shake off excess flour).
5. Fry chicken pieces 4 to 6 minutes each side in hot oil.
6. Place chicken on a wire rack over a cookie sheet in a 275 degree Fahrenheit oven until entire batch is finished.

hot sauce, chicken, peanut oil, pork rind, soy flour, salt, black pepper, white pepper, brown paper

Taken from www.food.com/recipe/low-carb-fried-chicken-330818 (may not work)