Keto Fried Chicken Recipe
Enjoy a delicious, low-carb twist on a classic favorite with this Keto Fried Chicken recipe. Perfectly seasoned and coated, this dish features crispy chicken without the carbs. The coating, made from almond flour and optional parmesan cheese, delivers a crunchy texture similar to traditional fried chicken. You can choose to bake, air-fry, or pan-fry the chicken to achieve a golden, crispy exterior while keeping the inside tender and juicy. This keto-friendly meal pairs well with low-carb sides like cauliflower mash or a fresh green salad. With its rich flavors and satisfying crunch, this Keto Fried Chicken is a must-try for anyone following a ketogenic diet.
Equipment
- Mixing bowls For preparing the coating mixture and dredging station.
- Whisk or Fork To beat the eggs and mix ingredients.
- Measuring cups and spoons For accurate measurement of ingredients.
- Baking Sheet (if oven-baking): Lined with parchment paper or a wire rack for even cooking.
- Air Fryer (if air-frying): For cooking the chicken with minimal oil.
- Frying Pan (if pan-frying): To hold oil and fry the chicken pieces.
- Tongs or a Slotted Spoon: For handling and turning the chicken pieces during cooking.
- Cooling Rack (optional): To drain excess oil and keep the chicken crispy.
- Thermometer (optional): To check the internal temperature of the chicken, ensuring it reaches 165°F (74°C) for safety
Ingredients
Chicken:
- 2 pound chicken
Coating:
- 1 cup almond flour
- ½ cup grated Parmesan cheese (optional for extra crispiness)
- 1-2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Dredging Station:
- 2 large eggs
- 2 tablespoons heavy cream or water (optional, for extra moisture in the egg wash)
Oil for Cooking (if pan-frying):
- 1-2 cups (enough to cover the bottom of the pan, typically avocado oil or another high-heat oil)
Optional Ingredients:
- 1-2 teaspoons hot sauce (for added flavor)
- 1 tablespoon Dijon mustard (for extra seasoning)
Instructions
- Season and Coat: Season chicken pieces with salt and pepper. Mix 1 cup almond flour, 1/2 cup Parmesan, and spices. Dip chicken in beaten eggs and coat with the flour mixture.
- Prepare for Cooking: Arrange coated chicken on a baking sheet or air fryer basket. Preheat oven to 400°F (200°C) or air fryer to 380°F (193°C).
- Cook: Oven-Baked: Bake for 25-35 minutes, flipping halfway. Air-Fried: Cook for 15-20 minutes, flipping halfway. Pan-Fried: Fry in hot oil for 10-15 minutes per side.
- Check Doneness: Ensure chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Serve: Let chicken rest for a few minutes. Serve with keto-friendly sides and enjoy!
Notes
- Coating Consistency: Ensure the chicken pieces are evenly coated with the almond flour mixture. Press the coating onto the chicken to help it adhere better.
- Oil Temperature: If pan-frying, make sure the oil is hot but not smoking. Too hot can burn the coating, while too cool can make it greasy.
- Cooking Time: Adjust cooking times based on the size and thickness of the chicken pieces. Always check the internal temperature, which should reach 165°F (74°C) for safety.
- Resting Time: Allow the chicken to rest for a few minutes after cooking to help the coating set and juices redistribute.
- Optional Ingredients: You can customize the seasoning and coating by adding different spices or using hot sauce in the egg wash for extra flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
- Batch Cooking: If cooking multiple pieces, avoid overcrowding the baking sheet or air fryer basket to ensure even cooking and crispiness.