Low Carb Classic Fried Chicken
Crispy, golden, and irresistibly flavorful, this Low Carb Classic Fried Chicken delivers all the satisfying crunch of traditional fried chicken without the carb overload. Perfectly seasoned with a blend of garlic powder, paprika, and onion powder, the almond flour and Parmesan cheese coating creates a rich, savory crust that’s gluten-free and keto-friendly. The bone-in, skin-on chicken thighs ensure juicy, tender meat, while the heavy cream and egg wash help the coating adhere beautifully. Fried to perfection in heart-healthy avocado oil, this recipe achieves a crispy exterior with a melt-in-your-mouth interior in just 25 minutes of cooking time. Ideal for weeknight family dinners or serving at gatherings, this low-carb fried chicken pairs wonderfully with fresh salad, roasted veggies, or your favorite keto side dishes. Say goodbye to carb-heavy frying methods and hello to guilt-free indulgence!
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Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Eggs
- 0.25 cup Heavy cream
- 2 cups Avocado oil (for frying)
Directions
Step 1
Begin by patting the chicken thighs dry with paper towels to ensure the coating sticks well.
Step 2
In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, onion powder, salt, and black pepper. Mix thoroughly.
Step 3
In another bowl, whisk together the eggs and heavy cream until well combined.
Step 4
Dip each chicken thigh into the egg mixture, allowing excess to drip off, then coat thoroughly in the almond flour mixture, pressing gently to ensure the coating adheres.
Step 5
In a large, deep frying pan or Dutch oven, heat avocado oil over medium-high heat until it reaches 350°F (175°C).
Step 6
Carefully place the coated chicken thighs into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Step 7
Cook the chicken on each side for about 6-8 minutes until golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Step 8
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
Step 9
Allow the chicken to rest for a few minutes before serving to ensure it remains juicy and tender.
Step 10
Serve hot and enjoy your crispy, low-carb fried chicken!
Nutrition Facts
| Serving size | (1991.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7812.0 |
| Total Fat 750.5g | 0% |
| Saturated Fat 130.3g | 0% |
| Cholesterol 1444mg | 0% |
| Sodium 4195.3mg | 0% |
| Total Carbohydrate 31.9g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 4.2g | |
| Protein 267.3g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 868.3mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 2512.6mg | 0% |
Source of Calories