Low Carb Keto Oven Fried Chicken
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Try my Keto Fried Chicken when you’re looking for a low carb dish that’s full of flavor! Whether you whip these up for a weekend lunch, weeknight dinner, or for a crowd on game day, they’re bound to be a hit. Crispy, crunchy, and flavorful… what more could you ask for in a keto fried chicken recipe?!
Keto Fried Chicken
How good does this keto fried chicken recipe look?! It’s just as crunchy and crispy as the real thing.
Although this keto chicken looks fried, it’s actually baked in the oven. So that means fewer carbs and no excess oil. Total score amiright?!
I came up with this one the other day when I was experimenting in the kitchen. After a lot of trial and error, I discovered the perfect combination of low carb ingredients.
I wanted to mimic my all-time favorite fried chicken recipe but also wanted to make sure to keep the carb count low. Well… mission accomplished, my friends!!
All you need are 6 main ingredients and a handful of seasonings that you likely already have in the pantry.
My keto fried chicken does take a bit of time to bake up in the oven, but nothing beats that not-fried-yet-still-crispy texture once it’s done. It’s worth the wait. Trust me!
Ingredient Notes and Substitutions
- Chicken – You’ll need bone-in chicken for this recipe! I love dark meat myself, but feel free to use your preference.
- Eggs – Acts as a binder and helps the crispy coating stick to the chicken.
- Heavy Cream – Also needed for the coating. I love the added flavor you get from using cream instead of milk. Plus, heavy cream is totally keto friendly!
- Almond Flour – The best low carb flour option in my opinion. It’s also naturally gluten free.
- Pork Rinds – Another one of my favorite keto cooking hacks. Pork rinds are such a great low carb alternative to breadcrumbs. They also crisp up beautifully when fried!
- Parmesan – Also very keto friendly and low in carbs, Parmesan adds flavor… and even helps bind the pork rinds to the chicken.
Just make sure to use freshly grated Parmesan here. Pre-shredded cheese is full of additives that will prevent it from crisping up. - Seasonings – I add more flavor to my keto fried chicken by seasoning it with black pepper and celery salt.
Then I add basil, oregano, garlic powder, and smoked paprika to the flour, pork rinds, and Parmesan. The combination is perfect!
Tips and Tricks to Make Perfect Low Carb Fried Chicken
- Make sure to pat the chicken dry.
The drier the chicken, the better the breading will stick!
A dry surface allows the egg mixture — in other words, your binder for the breading — to adhere more evenly.
This helps the flour, pork rind, and Parmesan mixture to stick to the chicken as it bakes.
Plus, if the chicken is wet, it will steam instead of crisp up!
- Preheat the oven… and baking sheet!
While you preheat your oven, consider sticking the baking sheet in there to heat up at the same time.
It will almost sear the chicken as soon as it hits the sheet, and this initial sear will give you even crispier results!
- Spice up the breading (literally!)
I love the flavor combination that black pepper, celery salt, basil, oregano, and all of the other seasonings bring to this keto fried chicken recipe!
That said, don’t hesitate to add your own flair.
Try adding a pinch of cayenne pepper for a kick, some onion powder for more savory depth, or smoked paprika or chipotle chili powder for a smoky flavor.
- Don’t overcrowd the baking sheet.
This will keep the hot air from circulating evenly, which will cause your chicken to cook unevenly!
Make sure the chicken pieces have enough space between them and aren’t touching. If you need to cook in batches, bake one at a time for the best (and crispiest) results.
Prep Ahead
- Preheat your oven to 400°F
- Pat the chicken dry
- Make the egg and cream mixture
- Mix the flour and pork rind mixture
- Set up the dredging stations
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Shallow Bowls for dredging.
Serving Suggestions
Use a meat thermometer to double-check that your keto fried chicken has an internal temperature of at least 165°F and then serve immediately… with your favorite dipping sauces of course!
Ketchup and honey mustard are classic choices, or you could switch things up with this Chipotle Lime Mayo.
For a keto friendly feast, pair it with some zoodles or cauliflower rice and some low carb veggies like broccoli, zucchini, or asparagus.
Low carb fried chicken would also be so delicious with these keto zucchini fries on the side!
Storing and Reheating
Store your keto fried chicken in an airtight container in the fridge for up to 3-4 days.
I recommend reheating it in the oven or your air fryer — it will crisp up a lot nicer than in the microwave!
If you use your oven, 5-10 minutes at 350°F should do the trick.
To reheat in the air fryer, increase the temperature to somewhere between 350-400°F and they’ll only need about 3-5 minutes.
Keto Fried Chicken Recipe FAQ
You can… if you use my low carb fried chicken recipe! I use a combination of almond flour, pork rinds, and Parmesan cheese as a breading instead of all-purpose flour and breadcrumbs.
Plus, this keto chicken is “fried” thanks to the crispy exterior — but we’re actually baking it in the oven instead of deep frying!
I can’t stress enough how important it is to pat the chicken dry with paper towels before you add the breading!! Moisture will prevent it from sticking properly and it will end up falling off as it bakes.
You could also lightly dredge the raw chicken in a bit of almond flour before adding the eggs and cream. It will help everything bind together a lot better!
Buttermilk is often used in traditional fried chicken recipes, but remember that this is a keto chicken recipe, so we want to keep that carb count low.
Heavy cream has fewer carbs than buttermilk. If you’re looking for a substitute, I’d use unsweetened coconut milk.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Low Carb Recipes
Low Carb Keto Oven Fried Chicken
Equipment
Ingredients
- 4 pounds bone-in chicken pieces, dark meat- 8 total pieces
- 1/2 teaspoon black pepper
- 2 teaspoons celery salt
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 3/4 cup almond flour
- 1 1/2 cups finely crushed pork rinds
- 1/2 cup freshly grated parmesan
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Dry chicken pieces with a paper towel and place in a large mixing bowl. Season with pepper and celery salt. Toss to coat all chicken pieces.
- In a shallow bowl, whisk the eggs and heavy cream until combined.
- In a separate shallow bowl, combine the dried basil, oregano, garlic powder, paprika, flour, pork rinds, and parmesan cheese.
- Dip the chicken into the egg mixture, and then into the flour mixture. Place on the prepared baking sheet and bake for 40 to 50 minutes, or until chicken reaches an internal temperature of 165°F.
- Serve chicken with your favorite dipping sauce and enjoy!
Donna’s Notes
thermometer into the deepest point of the chicken meat to get an accurate reading.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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