Juicy, crispy Keto Fried Chicken that is ready in 35 minutes, with our special seasoning blend that will rival any restaurant.
Serve this to your family and friends along with a side of our easy keto coleslaw and sauteed zucchini.
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Why you'll love this recipe
It's everything you want in great southern fried chicken: crunchy breading, tender, juicy chicken, and the right blend of seasonings to make it all delicious.
If you like this recipe, you'll want to try our Oven Baked Chicken Drumsticks.
Key ingredients
Chicken - We are frying up chicken legs and thighs with the bones and skin still on.
Eggs and Heavy Cream - Use two large eggs whisked together with heavy cream.
Pork Rinds - Crushed pork rinds are a must when you're trying to replicate the texture of breadcrumbs without carbs. Crush them until they are in very small pieces that look like breadcrumbs or cracker crumbs.
Seasonings - Garlic powder, paprika, kosher salt, black pepper, and ground cayenne pepper.
If you have any questions, please leave a comment below and we will get back to you.
Pair this dish with our keto cauliflower mac and cheese and keto cornbread at your next family gathering.
Substitutions
Chicken - You can also use chicken tenders, wings, breasts or boneless chicken thighs with this recipe, although they may cook a bit more quickly than the bone-in cuts. You'll have enough breading for six pieces of chicken.
Dairy Free - If you need to avoid dairy, use a non-dairy milk or coconut cream in place of the heavy cream.
Variations
Spicy - Please feel free to increase or lower the amount of cayenne pepper in this recipe. I added just enough so there is a small amount of heat.
Herbs - Adding dried thyme or oregano works well.
Seasonings - I love this custom blend but you can also try adding onion powder or dried mustard powder.
If you love flavorful chicken dishes, try our Instant pot crack chicken.
How to make keto fried chicken
Step 1: 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.
Step 2: Dip chicken pieces in the egg mixture one at a time, then dredge through the pork rind mixture, pressing to coat. Repeat with remaining chicken.
Step 3: Place the chicken on a lined baking sheet or platter and set aside.
Step 4: 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, fry the pieces of chicken for about 5 minutes or until the internal temperature of the chicken is 165°F. Transfer cooked chicken to a paper towel-lined plate to drain.
For the full list of ingredients and instructions for making this recipe, please see the printable recipe card below.
Don't forget dessert! You'll love our keto no bake cheesecake and our keto chocolate cupcakes.
Only have a few minutes to prepare a sweet treat? Try our keto chocolate mug cake.
Expert tips
- It's important to press the crumbs into the chicken and make sure that you've coated every bit of each piece.
- Using a frying or candy thermometer will ensure that your oil is 350 F for frying your chicken.
- Fry only 2-3 pieces of chicken at a time. You don't want to crowd the pot, or cause the oil temperature to drop too much when you add the chicken in.
FAQs
We have not tested this recipe with coconut flour, and would avoid using it in place of the almond flour in this recipe, as coconut flour behaves very differently than almond flour does.
Most definitely! Work in batches so that the air fryer isn't crowded. With a basket style air fryer, you will be able to do 3 or maybe 4 pieces at a time.
Preheat the air fryer to 400°F. Add the breaded chicken pieces, and spray generously with oil.
Cook the chicken in the air fryer for 12 minutes. Flip the chicken and spray again with oil. Continue cooking for 10-15 minutes or until the chicken is cooked through.
You sure can! Just know that it won't be as crispy as if you fried it. Place the breaded pieces on a parchment-lined baking sheet and bake in a preheated 400°F oven for 45-50 minutes or until fully cooked.
You don't need to add oil if you plan to bake the chicken, since the fat will render from the skin as it cooks. If you want to, you can spray it toward the end of cooking with some oil to get everything extra crispy.
If only it were that easy! If you could run through the drive-through at Popeyes or KFC and pick up a bucket of keto fried chicken, that would be a dream come true.
Alas, traditionally prepared fried chicken is breaded with flour and/or breadcrumbs that are wheat-based and very high in carbohydrates.
Here at Four Score Living we are all about eating well, eating healthy, and eating delicious food - all in moderation.
So while a diet filled with fried foods isn't the healthiest, it's ok to enjoy fried foods on keto sometimes, so long as they are made using low-carb ingredients.
Storage instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Allow to cool completely before placing in the container. If you don't the heat will "steam" your crispy coating making it mushy.
Reheat in the oven or air fryer to crisp up the breading again.
Our Keto Mozzarella Sticks and Keto Chicken Fried Steak are also deliciously crispy and low carb.
More keto chicken recipes
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Did you make this recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
Keto Fried Chicken
Ingredients
- 6 chicken legs and thighs bone-in and skin-on
- Kosher salt
- Freshly ground black pepper
- 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.
Notes
- If you need to avoid dairy, use non-dairy milk or coconut cream in place of the heavy cream.
- It's important to really press the crumbs into the chicken and make sure that you've coated every bit of each piece.
- A frying or candy thermometer is very useful to ensure that your oil is at the right temperature for frying chicken.
- Depending on the size of your chicken pieces, it may take more or less time to fry them. Keep a close eye on your chicken as it's frying, and use a meat thermometer to ensure that the chicken is fully cooked, and at least 165°F.
- Only fry a few pieces of chicken at a time. You don't want to crowd the pan, or cause the oil temperature to drop too much when you add the chicken in.
- If you'd like to use a deep fryer to make this recipe, follow the manufacturer's instructions to know how much oil to use.
- To Bake this Chicken: Bake breaded pieces in a preheated 400°F oven on a parchment lined baking pan for 45-50 minutes or until cooked through.
- To Air Fry: Preheat the air fryer to 400°F. Add the breaded chicken pieces, and spray generously with oil. Cook for 12 minutes. Flip the chicken and spray again with oil. Continue cooking for 10-15 minutes or until the chicken is cooked through. Work in batches so that you don’t crowd the air fryer basket.
- Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer to crisp up the breading again.
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