Crispy Oven-Baked Keto Fried Chicken

This keto-friendly version of classic fried chicken delivers all the crunch without the carbs. Perfect for anyone craving that Southern comfort food experience while staying true to their low-carb lifestyle.

KEY INFO:

Prep Time: 20 minutes
Cook Time: 30-50 minutes
Total Time: 50-70 minutes
Servings: 4-6
Difficulty: Moderate
Dietary Tags: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED:

Large baking sheet
Parchment paper or foil
2 shallow bowls
Meat thermometer
Wire rack (optional but recommended)

INGREDIENTS:

For the Chicken:

8 pieces chicken (thighs/drumsticks) | 1.2kg/2.5lbs
2 large eggs
2 tbsp heavy cream or mayonnaise (30ml)

For the Coating:

3/4 cup almond flour (75g)
1 cup crushed pork rinds (50g)
1/2 cup grated Parmesan (50g)
1 tsp garlic powder
1 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp melted butter (30g)

Raw chicken, almond flour, pork rinds, and spices in separate bowls on a marble countertop in preparation for cooking

METHOD:

Preheat oven to 400°F/200°C. Line baking sheet with parchment.
Pat chicken pieces completely dry with paper towels.
Whisk eggs and cream/mayo in a shallow bowl.
Mix almond flour, crushed pork rinds, Parmesan, and all seasonings in second bowl.
Dip each piece of chicken in egg mixture, then thoroughly coat in breading mixture, pressing gently to adhere.
Place on prepared baking sheet, leaving space between pieces.
Brush or drizzle each piece with melted butter.
Bake for 30-40 minutes, turning halfway through, until internal temperature reaches 165°F/74°C.
For extra crispiness, broil for final 2-3 minutes if desired.

Hands dipping chicken into egg wash with golden liquid dripping into a ceramic bowl during a coating process

CRUCIAL TIPS:

Don’t skip drying the chicken – moisture prevents crispiness
Press coating firmly onto chicken for better adhesion
Let chicken come to room temperature before cooking
Use a wire rack on your baking sheet for better air circulation

STORAGE & REHEATING:

Store in airtight container for up to 3 days
Reheat in oven at 350°F/175°C for 15 minutes
Avoid microwave – coating will become soggy

COMMON MISTAKES:

Overcrowding the pan
Not turning chicken during cooking
Skipping the butter/oil (needed for browning)
Using cold chicken straight from fridge

VARIATIONS:

Spicy: Add 1 tsp cayenne to coating
Italian: Use Italian seasoning blend
Extra Crispy: Double-coat chicken (egg-crumb-egg-crumb)

Remember: The key to truly crispy keto fried chicken is patience with the coating process and maintaining proper oven temperature throughout cooking.