12 pieces Chicken - (thighs, legs, wings and breast)
1/2 cup hot sauce
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 cup soy flour
1/2 cup ground pork rinds - ground fine
Peanut oil to fry
Plastic storage bag or paper bag
10" cast iron pan

Wash chicken pieces with cold water then pat dry. Put pieces on wire rack over cookie sheet and season with salt and pepper. Pour hot sauce evenly over chicken, cover with plastic wrap and place chicken in refrigerator over night. Preheat cast iron pan over medium-high heat with enough peanut oil to fill pan 1 1/2 inches. Mix pork rinds with soy flour, 1/2 tsp. salt, 1/2 tsp. black pepper and 1/2 tsp. white pepper in plastic trash bag. Test oil with a sprinkle of flour from the bag (360 degrees on Thermometer). It should brown in a couple seconds. 

Place chicken pieces 2 - 3 at a time in bag with flour (shake off excess flour) and fry chicken pieces 4-6 minutes each side in hot oil (do not crowd pan). Place chicken on wire rack over cookie sheet in 275-degree oven until entire batch is finished. Add more oil to cast iron pan when necessary, as each batch will absorb oil. Make sure you allow oil to get hot once you add more. Leave chicken in oven to stay hot while you prepare ham and collards.

Yields 6 Serving (two pieces of chicken) - approximately 2 carbs per serving