A delicious Low carb Fried Chicken perfect for picnics, road trips or dinner any day of the week. One thing I’ve missed since going low carb is Fried Chicken, while it’s not super high in carbs it certainly got more than I can safely eat. I was lamenting the loss of Fried Chicken and then this recipe came along and suddenly picnics were saved!
Low Carb Fried Chicken
I owe this one ALL to Erika’s Kitchen. Erika is a blogger friend of mine who started her own low carb condiment business. Somehow fried chicken came up in our conversations,(yes food bloggers ARE weird!) and she suggested I try her recipe. I did and DANG she was right, it makes damn delish fried chicken. And it’s low carb.
When I made the recipe I doubled the batch and made some to take on our trip to Seward to see Orca Whales. It made phenomenal low carb, road trip eats along with all the other Low Carb Road Trip Snacks I packed. Although I will say the coating wasn’t as crisp and crunchy as it was when the chicken was fresh, I still liked it.
Of course I changed Erika’s recipe it up a bit, isn’t that the way it goes? I added a few more spices and a couple pinches of salt. I also soaked the chicken pieces in buttermilk, like my grandmother did, to give it that old fashioned country tang. You can skip the buttermilk but don’t skip making this recipe!
Low Carb Keto Fried Chicken
A delicious Low carb Fried Chicken perfect for picnics, road trips or dinner any day of the week.
cut the chicken into pieces roughly 2x3 inches and place in a baking pan
mix the buttermilk and the hot sauce and pour over the chicken, cover and refrigerate for up to an hour, 30 minutes is the bare minimum
meanwhile mix the almond meal and the spices together in a shallow bowl
when ready to cook heat the oil to 350˚, use a candy thermometer to test the oil for best results
lightly beat the eggs and place in a shallow bowl
set up an assembly line for coating chicken, you want chicken, eggs, almond meal and the oil, also set out a couple of towels for wiping your hands, it's helpful when your hands are a mess
when the oils reaches 350˚ it's time to cook--dip 4-5 pieces of chicken in the egg mixture, then toss them gently in the almond meal, shake off the extra meal and carefully place the pieces in the hot oil
meanwhile preheat the oven to 325˚, line a baking sheet with foil and put a cooling rack over it
when the chicken is nicely browned remove it from the oil and place it on the cooling rack
repeat with the remaining chicken
once all the chicken has been fried place the baking sheet in the oven and bake for 15-20 minutes to make sure the chicken is cooked through
- use a candy thermometer to test the oil, for best results
- some people prefer coconut oil but use what you like best or have on hand
- if you're Paleo or Whole30 you can just skip the buttermilk soak