• 4 boneless skinless chicken thighs, quartered
• High-heat frying oil - rice oil recommended

"Breading":

• 2/3 cup blanched almond flour
• 2/3 cup finely grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp cayenne

Egg Wash:

• 2 large eggs
• 2 tbsp heavy whipping cream

Pour about 1.5 in to 2 in of rice oil into heavy-bottomed 4 qt. stock pot over med-high heat. The goal is to bring the temperature of the oil to 350℉ and maintain it, you can use a candy thermometer or infrared thermometer to take the reading. Best case: counter-top deep fryer for perfect temp. control.

Combine both dry and wet ingredients respectively in separate bowls. Prepare chicken by lightly coating it first in the "breading", then into the egg wash allowing the excess to drip off, and lightly toss the chicken in "breading" again.

Using tongs or strainer ladle, carefully drop chicken thighs into oil as to not disrupt the breading on the surface.

Set a timer for 5 minutes, checking for color and temp throughout cook time. Be sure not to crowd the pot too much, as this will increase your cooking time. Check the doneness of your chicken with an instant-read thermometer to read internally 165℉.

Rest fried chicken over wire mesh and paper towels to allow excess oil to drip off. Enjoy!