Crispy, golden, and unbelievably satisfying, this Keto Fried Chicken delivers all the crunch without the guilt. Juicy on the inside and perfectly crispy on the outside, it’s a low-carb dream come true. With a blend of aromatic spices and a golden almond flour coating, every bite is a flavorful explosion. Ready in just 35 minutes, it’s the ultimate quick fix for your comfort food cravings.
This recipe proves that eating keto doesn’t mean sacrificing texture or taste. The savory seasoning melds with the tender chicken, while the coating stays shatteringly crisp. Perfect for busy weeknights or indulgent weekends, it’s a dish that brings everyone to the table. Trust me, you won’t believe it’s keto!
Ingredients for Keto Fried Chicken
- 6 chicken legs and thighs (bone-in and skin-on for juiciness)
- Kosher salt (to season the chicken)
- Freshly ground black pepper (to season the chicken)
- 2 large eggs
- ½ cup heavy cream (or substitute with unsweetened almond milk for a lighter option)
- 1 cup crushed pork rinds (for a crispy, keto-friendly coating)
- ¾ cup almond flour (or substitute with coconut flour for a nut-free option)
- ½ cup grated Parmesan cheese (adds flavor and helps with browning)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt (for the breading mixture)
- ½ teaspoon black pepper (for the breading mixture)
- ¼ teaspoon ground cayenne pepper (optional, for a spicy kick)
Step-by-Step Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and set aside.
- Season the chicken: Pat the chicken pieces dry with paper towels, then season generously with kosher salt and black pepper on all sides.
- Make the egg wash: In a shallow bowl, whisk together the eggs and heavy cream until fully combined.
- Prepare the breading: In a second shallow bowl, combine the crushed pork rinds, almond flour, Parmesan cheese, garlic powder, paprika, kosher salt, black pepper, and cayenne pepper. Mix well.
- Coat the chicken: Dip each piece of chicken into the egg wash, ensuring it’s fully coated. Then, dredge it through the pork rind mixture, pressing gently to adhere the coating evenly. Place the coated chicken on the prepared baking sheet.
- Heat the oil: Add 1 ½-2 inches of oil to a deep Dutch oven or pot and heat to 350°F (use a thermometer for accuracy). Alternatively, use a deep fryer set to the same temperature.
- Fry the chicken: Working in batches to avoid overcrowding, carefully place the breaded chicken into the hot oil. Fry for 5 minutes, then flip and fry for another 5 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Drain and serve: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken pieces. Serve warm and enjoy!
Perfect Pairings: Sauces and Toppings
Elevate your Keto Fried Chicken with these delicious sauce and topping ideas! Try a creamy garlic Parmesan sauce made with mayo, grated Parmesan, minced garlic, and a splash of lemon juice. For a spicy kick, whip up a sriracha mayo by mixing sriracha with keto-friendly mayo. If you’re craving something fresh, top your chicken with a zesty avocado salsa made with diced avocado, cherry tomatoes, cilantro, and lime juice.
How to Serve Your Keto Fried Chicken
This crispy chicken pairs perfectly with low-carb sides like cauliflower mash or a refreshing kale salad. For a heartier meal, serve it alongside roasted Brussels sprouts or zucchini noodles. Don’t forget a wedge of lemon for a bright, tangy finish!
Storing and Reheating Tips
Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and bake at 350°F for 10-15 minutes, or until heated through and crispy. Avoid microwaving to maintain the crunch!
Recipe Variations to Try
Switch up the flavors by adding Italian seasoning or smoked paprika to the breading mix. For a nut-free option, replace almond flour with sunflower seed flour. You can also use boneless, skinless chicken thighs or breasts for a quicker cook time.
Time-Saving Tips for Busy Cooks
Prep your chicken and breading mixture ahead of time! Store the seasoned chicken in the fridge and the breading mix in a sealed container. When ready to cook, simply dip and fry. For even faster results, use a deep fryer to maintain consistent oil temperature and reduce cooking time.
Keto Fried Chicken
Ingredients
Chicken and Seasoning
- 6 chicken legs and thighs bone-in and skin-on
- Kosher salt
- Freshly ground black pepper
Coating Mixture
- 2 large eggs
- ½ cup heavy cream
- 1 cup crushed pork rinds
- ¾ cup almond flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cayenne pepper
Instructions
- Line a large baking sheet with parchment paper. Pat the chicken pieces dry with paper towels and season with salt and pepper.
- In a shallow bowl whisk together eggs and heavy cream. In a second shallow bowl, combine pork rinds, almond flour, Parmesan cheese, garlic powder, paprika, salt, and peppers.
- Dip chicken in egg mixture one at a time, then dredge through the pork rind mixture, pressing to coat. Place the chicken on the baking sheet and set aside.
- Add 1 ½-2 inches of oil to a deep Dutch oven or pot and heat to 350 F (or use a deep fryer). Working in batches, carefully fry the pieces of breaded chicken for five minutes, then flip over and continue frying for 5 more minutes, or until golden brown and cooked through. The internal temperature of the chicken should read 165°F.
- Transfer cooked chicken to a paper towel-lined plate to drain. Repeat with remaining breaded chicken.