Protein powder just opened a new door.

Experiment number two. Used protein powder as a coating with seasoning. It's only 1 net carb per 1/4 cup. That's less than the other flour alternatives. Be warned, it absorbs moisture LOT. It's going to soak up whatever you fry it in, so be ready for that old school greasy taste. It holds the texture of real batter so its great on that aspect.