Keto Fried Chicken Recipe

Chicken thighs: Bone-in, skin-on pieces that provide flavor and moisture.

Almond flour: A low-carb flour alternative that creates a crispy coating.

Paprika: Adds a mild, smoky flavor to the coating.

Garlic powder: Enhances the savory taste of the chicken.

Onion powder: Adds a subtle sweetness and depth of flavor.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a touch of heat and complexity.

Eggs: Helps the coating adhere to the chicken.

Parmesan cheese: Adds a savory, cheesy flavor and helps create a crispy crust.

Coconut oil: Used for frying, it adds a subtle flavor and is a healthier option.

To ensure a crispy coating on your chicken thighs, make sure to press the almond flour mixture firmly onto the chicken after dipping it in the beaten eggs. This helps the breading adhere better and creates a more even, golden crust when frying. Additionally, maintain a consistent oil temperature to avoid soggy or undercooked chicken.

• Chicken thighs - Substitute with chicken drumsticks: Both cuts are flavorful and have a similar cooking time, making them interchangeable in this recipe.

• Almond flour - Substitute with coconut flour: Coconut flour is also low-carb and keto-friendly, but use less as it is more absorbent.

• Paprika - Substitute with chili powder: Chili powder adds a similar smoky flavor with a bit more heat.

• Garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• Onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor profile and texture.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the coating.

• Beaten eggs - Substitute with heavy cream: Heavy cream can help the coating adhere to the chicken while keeping it keto-friendly.

• Grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor.

• Coconut oil - Substitute with avocado oil: Avocado oil has a high smoke point and is also keto-friendly, making it suitable for frying.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken in an airtight container. If stacking pieces, separate layers with parchment paper to maintain the crispy texture.
• Store in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for about 10-15 minutes to regain crispiness.
• For longer storage, freeze the chicken. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the chicken fresh.
• When ready to eat, thaw the chicken in the refrigerator overnight. Reheat in the oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the coating soggy and unevenly heated.
• Pair with a side of steamed broccoli or a fresh green salad for a complete keto-friendly meal.

• Preheat your oven to 375°F (190°C). Place the keto fried chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the chicken is heated through and the coating is crispy again.

• If you prefer using an air fryer, set it to 350°F (175°C). Arrange the chicken pieces in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick microwave method, place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to avoid overcooking.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of coconut oil or olive oil. Place the chicken in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until the chicken is warmed and the coating is crisp.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken on the toaster oven tray and heat for 10-12 minutes, or until the chicken is hot and the coating is crunchy.

• Mixing bowl: A large bowl used to combine the almond flour, paprika, garlic powder, onion powder, salt, and black pepper.

• Another bowl: A separate bowl for beating the eggs.

• Frying pan: A pan used to heat the coconut oil and fry the chicken thighs.

• Tongs: Useful for turning the chicken thighs while frying to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried chicken thighs.

• Measuring cups: Essential for accurately measuring the almond flour, parmesan cheese, and coconut oil.

• Measuring spoons: Necessary for measuring the paprika, garlic powder, onion powder, salt, and black pepper.

• Whisk: Used to beat the eggs until they are well combined.

• Plate: A surface to place the coated chicken thighs before frying.

• Stove: The heat source for frying the chicken thighs in the pan.

Prepare ingredients ahead: Measure and mix the almond flour and spices in advance to save time during cooking.

Use a large pan: Fry all chicken thighs at once to reduce cooking time.

Preheat oil: Ensure the coconut oil is hot before adding the chicken to speed up frying.

Double coat: Dip and coat all chicken pieces at once to streamline the process.

Drain efficiently: Use a wire rack over paper towels to drain multiple pieces simultaneously.