Print

Crispy Keto Fried Chicken Recipe with Pork Rind Coating Easy and Perfect

crispy keto fried chicken - featured image
Print Recipe

A keto-friendly fried chicken recipe featuring a crispy pork rind coating that delivers a crunchy, flavorful crust while keeping the chicken juicy and low-carb.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 3 cups crushed pork rinds (about 85 grams)
  • 2 large eggs, beaten
  • ½ cup almond flour (50 grams)
  • ¼ cup grated Parmesan cheese (25 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup olive oil or avocado oil (120 ml) for frying

Instructions

  1. Crush 3 cups (85 grams) of pork rinds in a food processor until fine but not powdery. Transfer to a large bowl and mix in ½ cup (50 grams) almond flour, ¼ cup (25 grams) grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well to combine.
  2. Pat dry 2 pounds (900 grams) of bone-in, skin-on chicken thighs with paper towels.
  3. Beat 2 large eggs in a separate bowl until smooth to create the egg wash.
  4. Dip each piece of chicken first into the egg wash, letting excess drip off, then press firmly into the pork rind mixture, ensuring every inch is covered. Repeat for all pieces. For extra crunch, double-dip by repeating the egg and coating step once more.
  5. Pour ½ cup (120 ml) of avocado or olive oil into a skillet and heat over medium heat until the oil reaches about 350°F (175°C).
  6. Carefully place the coated chicken thighs skin-side down into the hot oil. Fry in batches if needed to avoid overcrowding. Cook for 6-8 minutes per side, flipping gently with tongs, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken from the pan and place on a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.

Notes

Pat chicken skin dry before coating for best crispiness. Maintain oil temperature around 350°F to avoid burning the coating. Flip chicken only once to keep crust intact. For a dairy-free version, omit Parmesan and substitute almond flour with coconut flour (use less). Baking option: bake coated chicken at 425°F (220°C) on a wire rack for 35-40 minutes, flipping halfway.

Nutrition

Keywords: keto fried chicken, pork rind coating, low carb fried chicken, crispy keto chicken, keto dinner, low carb recipe, keto chicken thighs

Find it online: https://coracooks.com/crispy-keto-fried-chicken-recipe-with-pork-rind-coating-easy-and-perfect/