Directions
In a shallow bowl, whisk together the eggs and heavy whipping cream to create your egg wash.
Set aside.
In a second shallow bowl, combine the grated parmesan, almond flour, salt, black pepper, cayenne, and paprika.
Mix with a fork until evenly distributed.
Pat the chicken thighs completely dry with a paper towel, then cut each thigh into 3 uniform pieces. Ensuring the chicken is dry is crucial for a crispy crust.
Working one piece at a time, dredge a piece of chicken in the dry breading mixture, dip it completely into the egg wash, then press it firmly back into the dry mixture, ensuring a thick, even coat.
Pour about 2 inches of frying oil into a heavy-bottomed pot or Dutch oven.
Heat over medium-high heat until a thermometer reads 350°F (175°C).
Carefully place a few pieces of coated chicken into the hot oil using tongs, being careful not to overcrowd the pot.
Fry for 4-6 minutes, flipping halfway through, until deep golden brown, crispy, and cooked through.
Remove the cooked chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
Repeat the frying process with the remaining chicken, ensuring the oil returns to 350°F (180°C) between batches.
Serve immediately for the best texture.
Fry in batches to avoid overcrowding the pot. This keeps the oil temperature stable and ensures every piece is perfectly crispy.
Drain the cooked chicken on a wire rack instead of paper towels. This allows air to circulate, preventing the bottom from becoming soggy.
