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!
| Servings | Prep Time | Cook Time |
| 6-8Servings | 15minutes | 75minutes |
| Servings | Prep Time |
| 6-8Servings | 15minutes |
| Cook Time |
| 75minutes |
Ingredients
- FOR THE CHICKEN
- 6 bone-in skin-on chicken breasts
- kosher salt
- Freshly ground black peppe
- 2 large eggs
- 1/2 cup heavy cream
- 3/4 cup almond flour
- 1 1/2 cup finely crushed pork rinds
- 1/2 cup freshly grated Parmesan
- 1 tsp garlic powder
- 1/2 tsp paprika
- FOR THE SPICY MAYO
- 1/2 mayonnaise
- 1 1/2 tsp hot sauce
Ingredients
|
Instructions
- Preheat oven to 400°F (205°C) and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper.
- In 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.
- Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet.
- Bake until chicken is golden and internal temperature reaches 165°F (75°C), about 45 minutes.
- Meanwhile make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level.
- Serve chicken warm with dipping sauce.
There is no Nutrition Label for this recipe yet.
