Low Carb Fried Chicken
A delicious Low Carb Fried Chicken Recipe 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 keto fried chicken recipe came along and suddenly picnics were saved!
Does Fried Chicken Have Carbs?
Yes, it does. Traditional fried chicken does have carbs when it’s made with flour, cracker crumbs, panko, or breadcrumbs. Or any combination of those items. This keto or low carb fried chicken is made with almond flour. Cooked in hot oil the almond coating makes for a crispy coating that even carb-aholics will enjoy. Ask my kids!
Keto 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 a road trip. 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
- 2 pounds boneless chicken thighs OR breast
- 1/2 cup buttermilk
- 2 tsp hot sauce I used Sriracha but feel free to use what you like
- 4 cups oil coconut or olive
- 2 eggs
- 2 cups almond meal
- 1 tsp onion powder
- 1 tsp garlic granules
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1-2 pinches salt
- 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
- drain the chicken
- 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
- cook 5-8 minutes
- 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