Keto Fried Chicken

To make a Keto Friendly fried chicken we skipped the flour and went for pork rinds and Parmesan. Almond flour helps adhere everything together as well for a perfectly crisp chicken. We also baked this chicken to skip all of the unnecessary oil, but it still bakes into a chicken breast that you would swear was fried. Feel free to use thighs or drumsticks as well, just know the bake time will be longer! If you go for boneless skinless chicken you’ll want to decrease the bake times. 

Still hungry? Check out more of our Keto dinner recipes! 

Have you made this yet? Let us know how it went in the comments below! 

Advertisement – Continue Reading Below

For the chicken

  • 6

    bone-in, skin-on chicken breasts (about 4 lbs.)

  • Kosher salt 

  • Freshly ground black pepper

  • 2

    large eggs

  • 1/2 c.

    heavy cream

  • 3/4 c.

    almond flour

  • 1 1/2 c.

    finely crushed pork rinds

  • 1/2 c.

    freshly grated Parmesan 

  • 1 tsp.

    garlic powder

  • 1/2 tsp.

    paprika

For the spicy mayo

  • 1/2 c.

    mayonnaise

  • 1 1/2 tsp.

    hot sauce

Directions

    1. Step 1Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper. 
    2. Step 2In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper. 
    3. Step 3Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet. 
    4. Step 4Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.
    5. Step 5Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level. 
    6. Step 6Serve chicken warm with dipping sauce. 

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below

Read More







Thanks! You've already liked this
No comments