Craving crispy fried chicken on a keto diet? You’re in luck. This keto fried chicken recipe delivers everything you love about the classic dish – crunchy coating, juicy meat, and bold flavor – without the carbs. It’s a game-changer for anyone following a low-carb lifestyle who doesn’t want to give up comfort food.
The secret to this keto-friendly version lies in the coating. Instead of traditional flour or breadcrumbs, we use a blend of almond flour, grated parmesan cheese, and a mix of herbs and spices. The result is a crispy, golden crust that holds up beautifully to frying and adds a nutty, savory depth of flavor.
Start by marinating your chicken pieces – thighs, drumsticks, or breasts – in a mixture of buttermilk (or a low-carb alternative like unsweetened almond milk with a splash of vinegar) and your favorite seasonings. Letting the chicken soak for a few hours or overnight helps tenderize the meat and ensures it stays moist when cooked.
When it’s time to fry, dredge each piece in the almond flour coating and gently lower it into hot oil. Avocado oil or coconut oil are ideal for keto diets and have high smoke points. Fry until golden brown and cooked through, then let the pieces rest on a wire rack to keep them crispy.
This keto fried chicken is everything you want it to be – crispy on the outside, tender on the inside, and packed with flavor. Serve it with a side of cauliflower mash, zucchini fries, or a fresh cabbage slaw for a full low-carb meal.
Whether you’re planning a family dinner, a weekend treat, or meal prepping for the week, this keto fried chicken is a satisfying option that doesn’t compromise on taste. Once you try it, you won’t miss the original – and your taste buds (and macros) will thank you.
Ingredients
- 2 pounds chicken drumsticks
- 1/2 cup almond flour
- 1/4 cup parmesan cheese grated
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs large,
- 1/4 cup olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, whisk together the almond flour, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.
- In another shallow bowl, beat the eggs.
- Dip each chicken drumstick into the beaten eggs, then roll it in the almond flour mixture, coating it well. Set aside.
- Heat the olive oil in a large skillet over medium heat.
- Place the coated chicken drumsticks in the skillet, cooking them for about 5 minutes on each side, or until browned and crispy.
- Transfer the chicken to a baking sheet lined with parchment paper.
- Bake in the preheated oven for an additional 15-20 minutes, or until the chicken is cooked through and crispy.
- Serve hot and enjoy!