Crispy Keto Fried Chicken
Crispy Keto Fried Chicken
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
For the Keto Breading
- 2 cups almond flour
- 1/2 cup Parmesan cheese, grated
- 1 cup pork rinds, crushed into fine crumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups avocado oil, or other high smoke point oil
Instructions
- 1
In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 2 min
- 2
While the chicken marinates, prepare the breading. In a separate shallow dish or large Ziploc bag, combine the almond flour, grated Parmesan cheese, crushed pork rinds, paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
⏱️ 8 min
- 3
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not pat dry. Dredge each piece of chicken thoroughly in the keto breading mixture, pressing firmly to ensure a thick, even coating. Place the breaded chicken on a wire rack set over a baking sheet.
⏱️ 10 min
- 4
Heat the avocado oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 5 min•🌡️ 350
- 5
Carefully place 2-3 pieces of breaded chicken into the hot oil. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F. Adjust heat as needed to maintain a consistent oil temperature.
⏱️ 16 min•🌡️ 350
- 6
Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken, ensuring the oil returns to 350°F between batches.
⏱️ 9 min
- 7
Serve hot and enjoy your crispy keto fried chicken!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Keto Fried Chicken
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
For the Keto Breading
- 2 cups almond flour
- 1/2 cup Parmesan cheese, grated
- 1 cup pork rinds, crushed into fine crumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups avocado oil, or other high smoke point oil
Instructions
- 1
In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 2 min - 2
While the chicken marinates, prepare the breading. In a separate shallow dish or large Ziploc bag, combine the almond flour, grated Parmesan cheese, crushed pork rinds, paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
⏱️ 8 min - 3
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not pat dry. Dredge each piece of chicken thoroughly in the keto breading mixture, pressing firmly to ensure a thick, even coating. Place the breaded chicken on a wire rack set over a baking sheet.
⏱️ 10 min - 4
Heat the avocado oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 5 min•🌡️ 350 - 5
Carefully place 2-3 pieces of breaded chicken into the hot oil. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F. Adjust heat as needed to maintain a consistent oil temperature.
⏱️ 16 min•🌡️ 350 - 6
Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken, ensuring the oil returns to 350°F between batches.
⏱️ 9 min - 7
Serve hot and enjoy your crispy keto fried chicken!