Low Carb Oven Pan Fried Chicken

Oven Pan Fried Chicken may sound like a three-way contradiction of terms, but bear with me on this one.  I have been pursuing a quest for a low-carb version of oven/fried chicken and this might be the answer.  I'm still working on this and may refine it over time, but for now I am happy to post this as a product you can try, and indeed, I do pan-fry it in the oven. For that reason, one of my Kitchen Essential Tools, the cast iron skillet, is fundamental to this recipe.

Ingredients
4-8 chicken pieces, your choice
2 cups soy flour
4 tbsp garlic powder
4 tbsp onion powder
6 tbsp paprika powder
2 tbsp cayenne pepper
2 tsp salt
2 tsp black pepper
2 eggs, beaten
1 cup heavy cream
6 tbsp canola oil
3 tbsp butter

The Recipe

You want enough chicken to fit in one batch of your cast iron skillet, and not so much that the chicken is crammed in without room to vent some moisture from below the grease line.  If your preference is for chicken breasts, you'll obviously have fewer pieces in the skillet. Personally, I prefer dark meat, so I usually just prepare a combination of legs and thighs.  Remember, white meat cooks more quickly than dark meat.  My cooking times below are intended for an all dark meat skillet and my skillet can accommodate about four legs and three to four thighs.

Combine the soy flour and spices minus the salt and black pepper, and sift onto a platter.  Beat the eggs thoroughly with a whisk to combine the whites and yolks and pour into bowl large enough to accommodate the pieces of chicken.  Add the cream to the beaten eggs and whisk thoroughly to combine.

Dredge each chicken piece in the soy flour, followed by the cream and eggs, followed again by the soy flour.  Lay the chicken onto a sheet pan and allow to rest for ten minutes.

In the mean time, place your cast iron skillet into a 500 degree oven and allow the pan to heat up.

Place the oil and butter in the hot skillet, and return it to the oven for five minutes.  Remove it again from the oven and place the chicken pieces in the hot oil.  Turn the oven down to 425 degrees and cook the chicken for thirty minutes.

After thirty minutes, remove the skillet from the oven, and turn the chicken over.  Cook for another 20-25 minutes.  To determine with then chicken is done, pierce with a knife in the deepest part of the meat and the juice should run clear.  If it is pink or red, the chicken requires more time.

When the chicken is done, turn each piece out onto paper towels and season with a little salt and pepper.  Allow it to rest for five minutes before serving.