Crispy Keto Chicken Burger Recipes

KETO FRIED CHICKEN

Steps:

• Preheat oven to 425°F and line the baking sheet with parchment paper or aluminum foil and place baking rack on top.
• Using paper towels, pat each piece of chicken dry. Set aside.
• In a small mixing bowl, combine dry ingredients. Whisk together until fully incorporated. Transfer half of dry ingredients to a shallow dish.
• In a separate bowl, mix together egg, mayonnaise, hot sauce, and mustard.
• Dip the pieces of chicken, one at a time, into egg wash then into dry ingredients, flipping over multiple times to fully cover chicken in the dry breading mixture.
• Transfer breaded chicken to the baking rack set atop a baking sheet. Continue breading the remaining chicken thighs.
• Bake until internal temperature reaches 165°F, about 35-40 minutes, depending on the thickness of the chicken thigh. Allow them to cool slightly before serving.

KETO FRIED CHICKEN

Steps:

• In a small bowl mix together all the spices together, set aside.
• Then, using a large bowl, add in the almond milk, heavy cream, vinegar, eggs, and half of the spice mix. Whisk well until combined.
• Now add the chicken pieces into the marinade. Cover the bowl and place it into the fridge. Allow to marinade for 4-12 hours. The longer the better.
• When you're ready to begin cooking, preheat 2-3 cups of any high smoking point oil in a frying pot, or Dutch oven on medium heat. The oil should be deep enough to cover the chicken. You can also use a deep fryer. You must maintain an oil temperature of around 300 F. Use a food thermometer.
• Meanwhile, in a flat tray, mix the protein powder with the remaining spice mix. Add 1-2 tbsp of the marinade liquid and mix using a fork to create small lumps. These lumps will create more crispy edges when fried.
• Working with 2-3 pieces at a time, remove the chicken pieces from the marinade using tongs, and place in the coating mix, turn around to make sure they are completely covered with the protein powder mix.
• Check the temperature of the oil, and start frying when the temperature is about 300 F. Once you add the chicken, the temperature will drop to around 280 F. Maintain the temperature between 275-300 F. Anything more will cook the coating before cooking the meat on the inside.
• Chicken strips will take from 8-10 minutes. Chicken drumsticks will take between 15-18 minutes, and thighs around 17-20 minutes. You can measure the internal temperature of the chicken, it should be at least 165 F. Once cooked, remove from the oil and place on a dish with paper towels.

KETO CHICKEN BURGERS WITH CHIPOTLE MAYO SLAW

Steps:

• Place the chicken in a food processor along with the garlic and onion. Blitz to combine. Transfer to a bowl and mix with the tomato puree, chili, salt, pepper and parsley until combined.
• Press into two burger patties or use a burger press. Add the ghee to a non stick frying pan. Fry the chicken burgers for about 3 - 4 minutes per side on low / medium heat (6 - 8 minutes in total) or until cooked through. Make sure the heat is not too high so you do not burn the outside.
• Shred the red and white cabbage using a mandoline, or sharp knife. Finely dice the onion and parsley. Transfer to a bowl and mix to combine.
• In a clean small bowl, mix the mayo ingredients together using a spoon. Stir through the slaw, keeping about 1.5 tbsp back to add on top of the burgers.
• Serve burgers with mayo and top with slaw.
• Best served fresh or can be stored in Tupperware in the fridge for up to 1 day and the burgers reheated.

CRISPY KETO CHICKEN BURGER

Steps:

• 1 x Baking Sheet and Non Stick Baking Mat or Parchment Paper
• Rolling Pin OR Food processor
• 2 x Medium Bowl
• Digital Meat Thermometer
• Heat oven to 400° and line the baking sheet with a non stick baking mat or parchment paper.
• Crush the pork rinds into a fine crumb using a rolling pin or food processor.
• In a medium bowl combine the crushed pork rinds with parmesan, chili powder, onion powder, garlic powder, salt, pepper and mix well. Set aside.
• Whisk the egg with water in a bowl or soup plate and set aside.
• Slice the chicken breasts in half, horizontally, so that you get 6 chicken cutlets.
• With one hand, dip a chicken cutlet into the egg mixture and toss into the pork rinds without touching them with your eggy hand. Using your other hand, toss the chicken around in the pork rinds, then place onto the baking sheet.
• Repeat for all 6 pieces of chicken.
• Go back and double dip the chicken into the egg mixture and pork rinds until everything has been used up.
• Bake for 30 minutes, or until the internal temperature reaches 180° *see note 7.

KETO CHICKEN FRITTERS

Steps:

• Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not over process.
• Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet.
• Preheat 1 tablespoon olive oil in a skillet over medium-high heat. Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty. Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.