keto fried chicken

A delicious, succulent, Keto Friendly take on Southern Fried Chicken. coated in our "Secret Breading Ingredients" then deep fried until golden brown. They're Juicy and Dripping with Flavor!

Keto Fried Chicken

chicken thigh fillets

garlic powder

tsp celery salt

tsp chilli powder

oregano

tbsp Heavy Cream

almond meal

parmesan (finely grated)

Cut each chicken thigh fillet into 3 evenly sized pieces and place into a bowl.

Coat chicken in garlic powder, celery salt, hot chilli powder and dried oregano, mixing well to ensure all the chicken is covered. Leave to marinate for half an hour.

Meanwhile whisk the eggs and cream together.
In a separate bowl, combine the almond flour and powdered parmesan, then pour onto a tray ready to bread the chicken.

Turn the deep fryer to 180 degrees Celsius and allow to heat up.

Dip each piece of chicken in the egg mix and the roll in the almond meal and parmesan mix. Set aside on a tray until ready to fry.

Place chicken in the fryer basket, remembering not to over crowd the fryer. I have a small fryer and put 6-8 pieces of chicken in my basket, this will prevent the oil temperature from dropping too quickly and allow the chicken pieces to be totally surrounded by the oil and not stick to each other.

Fry the chicken for 5-7 minutes until it is a dark golden brown. If you are unsure whether the chicken is cooked remove one of the pieces and cut through the thickest area to check.

Once cooked through the chicken is ready to eat.

This Keto Chicken Karaage recipe boasts a crispy, delicious coating and a sweet and spicy sauce.  Surprisingly authentic, you'll never miss the carbs in this Keto version of the classic Japanese Fried Chicken recipe!

Keto Chicken Karaage (Japanese Fried Chicken)

chicken thighs

ginger

gluten free soy sauce (Tamari)

unsweetened rice wine vinegar

granulated erythritol

red pepper flakes

coconut flour

psyllium husk powder

potato starch

salt

teaspoon ground black pepper

mayonnaise (I prefer Hellman’s

Sriracha hot sauce

Worcestershire sauce

granulated erythritol sweetener (I use Swerve)

Cut the chicken thighs (or breasts if using) into bite-sized chunks (about 1 1/2 inch pieces.)

Combine all of the marinade ingredients in a large bowl.

Cover and marinate in the refrigerator for 24 to 48 hours.

To marinate the chicken:

Remove the chicken from the refrigerator.

Combine the breading ingredients in a medium-sized bowl.

Fill a large saucepan with about 2 inches of oil.

Heat the oil over medium-high heat until it reaches 350 degrees (takes about 6 &#8211; 8 minutes.) You&#8217;ll know the oil is hot enough when a tiny drop of water sizzles and pops when you flick it into the oil.

Meanwhile, transfer a few pieces of chicken at a time into the breading, and turn to coat.  Don&#8217;t put it all in at once or the breading will get gummy and not adhere.

When the oil is hot, add 8 to 10 pieces of the breaded chicken to the pot and cook for 3 &#8211; 4 minutes, or until golden brown and cooked through.

Remove the cooked chicken pieces to a wire rack (preferred to maintain crispness,) or a baking sheet lined with paper towels.

Repeat with the remaining chicken pieces until all of the chicken is cooked.  Serve hot with a squeeze of lemon and some creamy sriracha dipping sauce.

To fry the chicken:

Combine the mayonnaise, Sriracha, Worcestershire sauce, and sweetener in a small bowl and stir well until smooth.

Store in the refrigerator until ready to serve.  Will keep for up to 5 days.

For the dipping sauce:

This looks good but do prefer to use the air fryer as I don't want to fry foods due to digestion.

Oh wow, A gluten free chicken nugget recipe that my daughter can enjoy for Superbowl Sunday.  Thanks so much.  I'm  going to try this with large shrimp.  Since this is something that she has not eaten in 3 years.   Even better I have all the ingredients.

This looks yummy and will definitely try it. 
Re Airfryer I would lightly spray the coated pieces with avocado or other oil. I would also consider precooking, I would poach in broth, the pieces of chicken so they are half done to prevent burning in the AF. 
Potato starch is considered a resistant starch and is probablz one of the “ healthier” starches to use on a keto WOE.  1 tbsp of potatoe starch has 8 g net carbs ( Bob’s)  so spread between 6 portions would add 1.3 g carbs per serving.

HUGH HIT AT OUR HOUSE !   

As planned, we did the breading with shrimp instead of chicken for our Friday Night Seafood Fry.  Was sensational.  Did not use the marinate (sounds wonderful for chicken but a simple brine of salt and Swerve was all the shrimp needed).  Made one small change on the dredge.  I have been subbing out 50% of my coconut flour for lupin flour for savory dishes.  It behaves very much like coconut flour and its savory edge combined with coconut flour 's sweeter edge seems a perfect balance to me.  Kept everything else the same with just terrific results.  It certainly was the crispiest low carb breaded food I have ever had.  Delicious.

I also used the dredge on some okra that stood in for the pre-carb French fries you would have had in the past.  I halved the okra pods, dunked them in some barely beaten/frothy  egg white and then the dredge mix.  OMG they were terrific....so crunchy.  Finished them with a shake of salt and some cayenne when they came  out of the hot oil. These beat zucchini fries by a mile in my opinion....no sog factor to have to deal with.   A great success.....THANK YOU !!!!  

I can always count on your recipes.  Keep em com'n.  You make my day.

This was absolutely fantastic. I loved the breading. I had tried almond flour on the past and it was too grainy. I loved the marinade, coating and dipping sauce. We paired it with oven baked turnip fries and they were great.

Were in the process of making the kaarage now. My question is, how did you manage to coat 2lbs of chicken thighs in only 1/3 c. of breading? We were only able to coat 10 small pieces and the breading was gone. Did anyone else experience this? It looks like its going to be a good recipe, but the breading measurements appear to be off. Did anyone else have to add more coconut flour, potato starch, etc?

Keto/ Low Carb/ Gluten-Free Air Fried Spicy "Fried" Chicken legs

chicken legs

tblsp avocado oil (https://amzn.to/3qzH5wR)

onion powder (https://amzn.to/2XR75qW)

garlic powder (https://amzn.to/2N59Dj6)

tsp paprika (https://amzn.to/3isR5F9)

tsp cayenne pepper (use less

thyme

dry mustard (https://amzn.to/3sIxdCO)

tsp pepper (https://amzn.to/39V0uSf)

tsp Himalayan salt (https://amzn.to/3iiG7lC)

flavorless protein powder (https://amzn.to/3oUVtiv)

lupin flour (https://amzn.to/3qxQIft)

eggs

Whisk all the spice mix ingredients in a small bowl.

Sprinkle some of the spice mix on the chicken legs and set aside. You can even marinate the chicken overnight but it is not necessary.

Whisk the eggs with about 1/4 teaspoon of the spice mix.

Mix the protein powder and lupin flour in a bowl. Add the rest of the spice mix and mix well. Use less spice mix if you prefer mild.

Coat the chicken in the flour, then egg and the the flour mix once again.

Arrange on a baking tray with a rack and rest 5 minutes.

After 5 minutes, brush the chicken with the avocado oil.

Transfer the chicken in to the basket of an air fryer and cook at 370° F for 30 minutes, turning once mid way.  

Or bake the chicken at 350° for 45-50 minutes. 

You can also deep fry the chicken but that will make the calories go up.

Serve with sugar free ketchup and a nice green salad.

This low carb, gluten free Keto Oven Fried Chicken is exactly what your family ordered! Tender chicken that&#x27;s &quot;fried&quot; in the oven, this meal is lightened-up comfort food at it&#x27;s finest!

Keto Oven Fried Chicken

almond flour

parmesan cheese

garlic salt

onion powder

Italian seasoning

black pepper

paprika

chicken breast,

egg, beaten

mayonnaise

butter

Preheat the oven to 425 degrees F

Spray a large cookie sheet with cooking spray,...

Spray a large cookie sheet with cooking spray, or line with aluminum foil.

In one shallow bowl combine the egg and...

In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.

In another shallow bowl combine the Keto Breading...

In another shallow bowl combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.

Once each tender is coated well, lay on...

Once each tender is coated well, lay on the cooking sheet and brush with the melted butter.

Bake 15 minutes, turn the tenders carefully using...

Bake 15 minutes, turn the tenders carefully using tongs and bake an additional 5-10 minutes until the chicken is cooked through.

Top 4 keto fried chicken recipes from across the web

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Top Tags

Keto Fried Chicken

Keto Chicken Karaage (Japanese Frie...

Keto/ Low Carb/ Gluten-Free Air Fri...

Keto Oven Fried Chicken

Top 4 keto fried chicken recipes from across the web

The most viewed keto fried chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Fried Chicken

Keto Chicken Karaage (Japanese Frie...

Keto/ Low Carb/ Gluten-Free Air Fri...

Keto Oven Fried Chicken

The most viewed keto fried chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine