Fried Chicken Thighs

About

Fried chicken just can’t be beat, and this easy Keto fried chicken recipe is a great staple to add to your Keto arsenal. You can adjust the seasonings to your taste, and the frying batter is a blank canvas, so you can toss your fried chicken in extra spices, a Keto hot sauce, or you can garnish it in any way you desire!

*Please note the recipe may require a little extra of the breading ingredients as needed at your discretion. Please ensure to update your macros to account for any extra ingredients.

Is Fried Chicken Keto?

Traditionally fried chicken is prepared in a carb laden wheat-based batter, making it a Keto no-no. Our Keto chicken thigh recipe however is coated in a low carb batter making this crispy fried chicken totally Keto compliant. For this low carb fried chicken thigh recipe, we have prepared a batter of ground almond and grated parmesan. The chicken thighs are dipped in beaten egg then dredged in batter before being deep fried until crisp and golden.

Tips for Juicy Chicken Thighs

These Keto fried chicken thighs are pounded to an even thickness before coating in batter. Pounding the chicken helps to tenderize the meat and ensure a quick and even cooking time. The quicker cooking time prevents the chicken from drying out and helps it stay tender and juicy.

Ingredients

4 medium chicken thigh, skin removed before cooking
2 large raw egg
¼ teaspoon salt
1 teaspoon black pepper, ground
1 ½ cup almond flour
1 ½ cup, shredded parmesan cheese, fresh (hard)
4 tablespoon coconut oil

Instructions

Arrange the 4 chicken thighs across a clean, flat surface. Cut away any large pieces of fat and pound the chicken to an even thickness. About ¼-½ inch thickness is good.
In a bowl, whisk together 2 eggs with the salt and pepper. At your discretion, you may add additional seasonings to the egg mix that you would like. If you choose to add any further seasonings, please be sure to adjust your macros as necessary. Set the mixture to one side.
Tip 1 ½ cups almond flour and 1 ½ cups parmesan cheese onto a wide plate for breading the chicken. You may add more dry mix to the plate as necessary to ensure the chicken thighs are fully coated in the next step. Set this next to your bowl of beaten egg.
Choose a skillet that is wide enough for cooking just one chicken thigh at a time or all four at once. Heat at least a ½ cup of coconut oil in your chosen skillet over a medium heat. Your oil needs to be at least a ½-inch high or more in your skillet. Add additional coconut oil as necessary.
One at a time, dip a chicken thigh in the egg wash. Let any extra egg run off, then coat the chicken thigh in the almond flour breading mix. Place the breaded chicken thigh in the hot oil. Cook the chicken thighs for approx. 3-4 minutes per side, adjusting the heat of your oil as necessary.
Repeat the cooking process until all chicken thighs have been fried to a golden brown crisp. If you are cooking the thighs individually, you may need to strain the oil and add new oil to your skillet after each thigh has been cooked to avoid burning. Serve hot.