Heat veggie oil over high heat in a medium-sized pan. Make sure there's enough oil in the pan for the chicken to submerge.
In a wide-mouthed bowl, combine the spices, whey protein isolate (1/2 cup), xanthan gum (1 teaspoon), and baking powder (2 teaspoons). Stir in soda water (6 tablespoons), the combination will be wet! Add chicken to the bowl, and toss to coat.
Place the chicken to the side of your pan. Grab a paper towel-lined plate and place it on the other side of your pan.
Once the oil is hot, add chicken to the pan. I did this in two batches, making sure each piece of chicken is coated in the whey protein combo before dropping it in. Cook the chicken on both sides for 3-4 minutes, or until you achieve a golden sear. Remove chicken to the prepped paper towel-lined plate using tongs. Repeat these steps until you've fried all the chicken.
For the baked chicken:
Preheat oven to 400 F, prep two wide-mouthed bowls, and a baking sheet lined with parchment paper.
Whisk eggs in one bowl. In the second bowl, combine spices and crushed pork rinds.
Dip the chicken in the whisked eggs, then in the pork rinds, then place them 1" apart on the prepped baking sheet. Continue until you've coated all the chicken.
Bake in preheated oven for 12-15 minutes, the chicken is done once the internal temp reaches 165 F. Enjoy!
Notes
Frying Oil should have a high smoke point and mild flavor. Please keep in mind that all oils are low in carbs, but some are considered "healthier" based on polyunsaturated fats. If this is a concern to you, opt for avocado oil, or peanut oil (slightly higher). If not, vegetable or canola are great frying oils. I use peanut oil for frying.
Pork Rinds: You can buy pork rind crumbs, or place pork rinds in a resealable bag and smash them using a rolling pin.
Nutritional information for the FRIED version: Calories: 302 | Total Carbs: 5g | Net Carbs: 4g | Fiber: 1g | Protein: 32g | Fat: 18g