Easy And Juicy Keto Fried Chicken Almond Flour Recipes
BEST KETO FRIED CHICKEN
This recipe for keto fried chicken is truly the best- A crispy and crunchy on the outside yet moist and juicy on the inside, no one will know it's low carb- It's even better than KFC!
Provided by Arman
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Pat the chicken dry and season with salt and pepper. In a bowl, whisk together the eggs and cream. In a separate bowl, whisk together the keto bread crumbs, almond flour, parmesan cheese, garlic powder, and onion powder.
- Dip each piece of chicken in the egg/cream mixture, then in the breadcrumb mixture, until coated. Repeat the process until all the chicken is coated.
- Add ½ inch of oil to a deep pan or pot. Once hot, add the chicken pieces and fry until golden brown and chicken has an internal temperature of 165C.
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 2 g, Protein 16 g, Fat 14 g, Sodium 233 mg, Fiber 1 g
KETO BREADED CHICKEN CUTLETS
Think you can't have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
- Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
- Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
- Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
Nutrition Facts : Calories 620, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 265 milligrams, Sodium 410 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 59 grams, Sugar 2 grams
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