This is fried chicken reinvented for the carnivore, keto, and low-carb world, and it’s about to change your entire comfort-food game.

In this video I walk you through exact ratios, technique, troubleshooting, and texture hacks to get that classic fried chicken crunch using only meat, eggs, tallow, butter, and seasonings. No almond flour, no pork rinds, no weird substitutes — just pure animal-based mastery with that signature Chris Cooking Nashville rock-and-roll flair.

https://www.chriscookingnashville.com/recipe-cards?cardid=4764877233361

Chicken Pieces

• 1 whole chicken (cut into 8 or 12 pieces)
• 18 g kosher salt (for dry brining chicken)
• Beef tallow, lard, ghee, or other fat of choice for frying

Wet Mix

• 237 ml heavy cream (or buttermilk)
• 14.79 ml white vinegar if using cream
• 2 large eggs
• 5 g salt or seasoning of choice

Dry Mix

• 177 g egg white powder
• 54 g whey protein concentrate
• 7 g baking powder (optional but recommended)
• 7 g salt or seasoning of choice (to season dry mix)