This post contains affiliate links. If you decide to purchase from one of the links below, I'll receive a small commission at no additional cost to you. Thank you for your support!
Our recipe plug in is currently not working, so for now, I will just leave the plain-text version of the recipe here, so you can copy and paste it. Hopefully we will have that back up shortly!
Keto Fried Chicken Recipe:
by Laurie Cromie, Barivangelist
The easiest to work with are boneless, skinless chicken thighs, because they’re so flavorful and hard to overcook, but for a more classic fried chicken flavor, I definitely recommend going with breast meat instead
If you find your breasts to be really thick, like to first slice them in half down the length of the breast to make them more uniform in size, so they cook more quickly and evenly.
Please do not attempt without a cooking thermometer. You need to be able to check the temperature of the oil as it heats up. And then you will need it again as you pull the chicken out of the fryer to check to make sure the internal temperature of the chicken reads 165° F. This is my favorite digital cooking thermometer, highly recommend! (affiliate link)
Type of oil: My favorite oil to make keto friendly fried foods is hands down avocado oil. I believe canola/vegetable oil, while much cheaper, can be inflammatory as a hydrogenated fat.
- 2 lbs boneless, skinless chicken
- 1-2 bottles avocado oil for frying — 1 full bottle (about 33.8 oz) will suffice, but you may want to have 2 on hand just in case. I use this brand and love it. (affiliate link)
- 3 large eggs
- 3 Tbsp heavy whipping cream
- 1 1/2 cups blanched almond flour (affiliate link)
- 1 1/2 cups parmesan cheese, finely ground to powder-like consistency (put in a food processor if needed)
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika (you can use smoky or sweet; whichever your mood dictates!)
- 1/2 tsp cayenne pepper, for heat (optional)
1. If you are using breasts, prepare them by either pounding them out so they are flat and even, OR you can use a sharp knife to slice horizontally across the length of the thickest part of the breast so to even it out. Slice into large strips.
2. Set aside cut chicken onto a plate covered with paper towels to soak up any excess moisture from the chicken.
3. For the batter station, set out three dishes (I use two circular cake pans, and a large plate). In one dish, you will want to make your egg wash by whisking together the eggs and heavy whipping cream.
4. In the second dish, create your breading by combining almond flour, ground parmesan cheese, and all remaining spices. Carefully whisk together, making sure you get it up from the corners of the dish.
5. On a third plate, place a few paper towels.
6. If you are right-handed, working right to left is usually easiest. If you are new to frying, you are going to want to designate your right hand for touching only the raw chicken and the egg wash. Designate only your left had to touching inside the breading pan and handling the finished breaded piece.
To coat the chicken:
7. Use your right hand to pick up a chicken strip, place in egg wash to coat, let the excess drip off before placing into the breading.
8. Use only your left hand to sprinkle the breading over the chicken, making sure it gets completely coated. Use your left hand to pick it up, shake off any loose breading, then place it onto the plate with the new paper towels.
9. Repeat until all of your strips are finished.
10. Place a large pot on stovetop and pour in the oil for frying. You won’t want it to be any more than 2 inches in depth.
11. Turn the stove on medium-high heat. Check periodically with the digital thermometer as it heats up, letting it come up to 350° F. If it goes any hotter, adjust your heat accordingly.
12. Once it reaches the proper temperature, work in batches of about 5 pieces each, so there is room for all of them within the pot. CAREFULLY place the pieces into the pot and set the timer for 5 minutes, and cook until the outside is a dark golden brown, and the chicken is cooked through (165° F on the digital thermometer).
13. Using tongs, pull each one out, and place onto a new plate with clean paper towels and allow them to drain.
14. Repeat until all of your chicken is cooked through. Allow chicken to slightly cool before serving.
Copycat Chik-Fil-A Sauce
The following dipping sauce is the perfect companion! It’s just the right amount of savory and sweet, just like the real Chik-Fil-A sauce! So good!
- 1 cup mayonnaise (made with olive or avocado oil preferred)
- 1 1/2 Tbsp prepared yellow mustard
- 1 tsp liquid smoke
- 1 1/2 Tbsp sugar-free barbecue sauce (super hard to find, so I recommend this brand – affiliate link)
- 1/2 tsp lemon juice concentrate (affiliate link)
- 1 tsp powered sugar substitute… I prefer this monk fruit sweetener over all others. (affiliate link)
Place all ingredients into a jar used for canning.
(This is how I do all my sauces and dressings! None of it goes to waste while trying to scrape it out of the blender!)
You can mix it together by one of three easy ways: Mix with spoon, place a lid on top and shake it up, or use an immersion blender to most quickly blend together. (affiliate link)