I take this southern classic and give it a touch of keto! This keto fried chicken is battered in perfectly seasoned almond flour and fried to perfection! Crispy crunchy on the outside, juicy inside… the best way to eat fried chicken!
Oh mama…this recipe is good! So damn good!
Here I was thinking almond flour would never make a good breading for anything and I would be left with only using pork rinds. I was wrong, so wrong!
This keto fried chicken is crunchy and so flavorful, I honestly want it every single day. I am craving it right now!
I’ll be honest, the thought of standing in front of the stove frying chicken always sounded like the worst idea ever. But now that I know it yields these delicious results…I’m all in and this will be in regular rotation at my house.
The oil temperature is so important
When you make any fried chicken, you need to make sure your oil comes up to 350F. I check mine with my internal meat thermometer. It’s multi-purpose! I linked to the one I use in the recipe card.
What type of oil should I use?
This is purely your decision. I like to use avocado oil but I know that’s expensive. I would caution you from using vegetable oil or canola oil or any industrial seed oils. Lard is always a good option.
How do I know when the fried chicken is done?
Here is our other use for our meat thermometer. You want the internal temperature of the chicken to be 165F.
That’s why I use chicken tenders for this recipe. Thicker pieces of chicken take forever to cook and I want my chicken done fast!
Serve this delicious keto fried chicken with these amazing options:
Keto Fried Chicken - 2 Net Carbs!
INGREDIENTS
- 8 Raw chicken tenders
- 1 ½ cups Almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 teaspoon Kosher salt
- ½ teaspoon Pepper
- 1 teaspoon Mustard Powder
- 1 teaspoon Dried thyme
- 2 Large Eggs
- 2 tablespoons Water
- favorite cooking oil about an inch in the pan
INSTRUCTIONS
- In a shallow bowl, combine whisk together the eggs and water.
- In a separate shallow bowl, combine the almond flour, onion powder, garlic powder, salt, pepper, mustard powder and thyme.
- Add your cooking oil to a large skillet over medium high heat.
- Now take one of your chicken strips and dredge in the almond flour mixture, then your egg mixture and then back into the almond flour mixture. Set the strip on a baking sheet or cutting board and set aside. Repeat this process with each chicken strip.
- Make sure your oil is up to temperature, should be around 350F. Then add 3-4 battered chicken strips carefully into your hot oil. Cook on each side until golden brown and an internal meal thermometer reads 165F. Remove from the oil to a paper towel lined plate. Continue cooking all of the chicken. strips. Serve.
Dianne says
Very good! I didn’t have dry mustard but I added regular mustard to the eggs.
Kevin says
So good, wow. If your missing chicken stripes you wont any more. Easy and delicious.
Joanna says
These are amazing! The seasoning is a perfect combination!! I fried up a bunch and will store them in the freezer for a quick dinner. Thanks for the recipe!
Tamille Hawkins says
Very very good
Pamela says
I can’t wait to try this recipe
Nemi Batstone says
Looks delicious. Can it be done in an air fryer instead of oil?
jenniferbanz says
I haven’t tried it. I’m thinking they would not get as crispy