1.   To a large mixing bowl add the ground chicken meat. Sprinkle all the seasoning over the meat: the salt, white pepper, garlic powder, paprika and cayenne pepper. Toss and mash to combine very well

2.   Line a ½-size baking sheet (9” X 13”) with parchment paper. Spread the seasoned meat to the corners and evenly over the baking sheet. Cut into 32 sections. Place into the freezer and let meat fully harden

3.   Prepare the 3 parts of the coating stations: In the first bowl add the whey protein isolate powder. In the second bowl add the whisked eggs. In the third bowl add and combine the whole psyllium husk, grated parmesan, the paprika, salt, and garlic powder, stir well

4.   When the chicken is frozen, take out of freezer and recut the sections. Take one piece of chicken. Fry, coat well in the whey protein isolate powder. Dust off excess. Dip and coat in the egg. Use a fork and transfer to the bowl with the psyllium husk and parmesan mixture. Toss and coat well. Place on a platter. Repeat until all 32 chicken fries have been coated. Lay in a single layer

5.   Into a deep sided pan or wok, add the refined coconut oil and place pan over medium – high on the stove top. When the oil is sizzling, carefully place a few of the chicken fries into the pan. Do not crowd. Fry for about 1 to 1 ½ minutes and then flip. Fry for about 1 minute. Remove using a slotted spoon and transfer to a serving platter. Repeat until all the chicken fries are done. OPTIONAL: Serve with the dipping sauce

OPTIONAL DIPPING SAUCE DIRECTIONS

6.   To a small sauce pan add the tomato paste, sweetener, tamari or Worcestershire sauce, white wine vinegar and salt. Optionally, you may add some Frank’s Red Hot Sauce. Stir well

7.   Place sauce pan onto medium-low heat. Bring to a light simmer and cook for 5 minutes as you stir frequently

8.   Remove sauce pan from heat. Add and stir well to combine the mustard and mayonnaise. Transfer sauce to a serving container or store in an airtight container in the refrigerator for several days