Keto Fried Chicken Recipe

Chicken thighs: Bone-in, skin-on pieces that provide rich flavor and moisture.

Almond flour: A low-carb flour alternative that creates a crispy coating.

Garlic powder: Adds a savory, aromatic flavor to the coating.

Onion powder: Enhances the overall taste with a hint of sweetness.

Paprika: Provides a mild, smoky flavor and a touch of color.

Salt: Essential for seasoning and enhancing the flavors.

Black pepper: Adds a bit of heat and depth to the seasoning.

Eggs: Helps the almond flour mixture adhere to the chicken.

Grated parmesan cheese: Adds a rich, savory flavor to the coating.

Olive oil: Used for frying, it imparts a subtle flavor and ensures a crispy texture.

When coating the chicken thighs, make sure to press the almond flour mixture firmly onto the chicken to ensure an even and thorough coating. This will help create a crispy and flavorful crust. Additionally, when frying, avoid overcrowding the pan to maintain the oil temperature and achieve a perfect golden brown finish.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This will reduce the fat content slightly but still provide a juicy and flavorful result.

• almond flour - Substitute with coconut flour: Coconut flour is also low in carbs and provides a slightly sweet flavor that complements the spices.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Fresh onions add a bit of texture and a more robust flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper has a slightly milder taste and can add a different layer of flavor.

• beaten eggs - Substitute with heavy cream: Heavy cream can help the coating adhere to the chicken and adds richness.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a sharper, saltier flavor that can enhance the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point, making it ideal for frying and it also has a neutral flavor.

• Allow the fried chicken to cool completely before storing. This helps prevent condensation, which can make the coating soggy.
• Place the cooled chicken thighs in an airtight container. If stacking, use parchment paper between layers to maintain the crispy texture.
• Store the container in the refrigerator for up to 4 days. Reheat in an oven at 375°F (190°C) for about 10-15 minutes to regain crispiness.
• For freezing, wrap each chicken thigh individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the pieces from sticking together.
• Place the wrapped chicken in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat the thawed fried chicken in an oven at 375°F (190°C) for about 20 minutes, or until heated through and crispy. Avoid microwaving as it can make the coating soggy.

• Preheat your oven to 375°F (190°C). Place the leftover chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is heated through and the skin is crispy again.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken in the basket, making sure not to overcrowd it. Heat for about 5-7 minutes, or until the chicken is hot and the coating is crispy.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• To reheat on the stovetop, heat a small amount of olive oil in a skillet over medium heat. Add the chicken and cover with a lid. Cook for about 5 minutes on each side, or until the chicken is heated through and the coating is crispy.

• For a more gourmet touch, reheat the chicken in a toaster oven. Preheat the toaster oven to 375°F (190°C). Place the chicken on the rack and heat for 10-15 minutes, or until the chicken is hot and the coating is crispy.

• Mixing bowl: Use this to combine the almond flour, garlic powder, onion powder, paprika, salt, and black pepper.

• Another bowl: This is where you will beat the eggs.

• Frying pan: Heat the olive oil in this to fry the chicken thighs.

• Tongs: Use these to dip each chicken thigh in the beaten eggs and then coat with the almond flour mixture.

• Paper towels: Place these on a plate to drain the fried chicken thighs.

• Plate: Use this to hold the chicken thighs after they are fried and drained.

• Measuring cups: These will help you measure out the almond flour and olive oil.

• Measuring spoons: Use these to measure the garlic powder, onion powder, paprika, salt, and black pepper.

• Grater: Use this to grate the parmesan cheese if it is not pre-grated.

• Whisk: Beat the eggs with this in the bowl.

Prepare ingredients ahead: Measure and mix the almond flour and spices in advance to save time.

Use a large pan: Fry multiple chicken thighs at once to reduce cooking time.

Preheat oil: Ensure the olive oil is hot before adding the chicken for faster cooking.

Double coat: For extra crispiness, dip the chicken in the egg and flour mixture twice.

Drain properly: Use a wire rack instead of paper towels to keep the fried chicken crispy.