Keto Fried Chicken Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
304 kcal
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Course
Main Course
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Cuisine
American
Keto Fried Chicken Recipe
Description
This Keto Fried Chicken recipe begins by crushing plain pork rinds into fine crumbs that serve as a crunchy coating alternative to traditional breading. These crumbs are mixed with spices including black pepper, garlic powder, paprika, and dried thyme to enhance flavor. Chicken drumsticks are dipped in beaten eggs to help the coating adhere, then dredged in the pork rind mixture.
The coated chicken is arranged on a greased roasting rack over a foil-lined baking sheet and baked at 400°F. Baking on a rack promotes even cooking and crisping of the coating. The pork rind crust provides a satisfying crunch with savory seasoning, mimicking fried textures but without deep-frying or carb-heavy coatings.
Serving freshly cooked chicken is ideal to enjoy the best texture and flavor. This recipe is designed for those following a ketogenic approach but is also suitable for anyone seeking a crispy, baked chicken alternative.
Leftovers can be stored in the fridge for several days and reheated covered gently to preserve crispness. Egg dips can be substituted with buttermilk or mayonnaise mixtures to vary coating adhesion and flavor.
Ingredients
- 2 ounces pork rinds finely crushed; 1 cup
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon thyme dried
- 2 egg
- 10 chicken drumstick 4 ounces each, 2.5 pounds total weight
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a roasting rack. Grease the rack.
- Process the pork rinds in your food processor into fine crumbs. You can also do as I do in the video below – place them in a resealable bag, close the bag well (removing as much air as possible), and crush the pork rinds with a rolling pin. But this method will result in bigger crumbs. They should still adhere to the chicken pieces, but not as well.
- In a small bowl, mix together the crushed pork rinds, black pepper, garlic powder, paprika, and thyme. Divide the mixture between two shallow bowls.
- Whisk the eggs in another shallow bowl. About half the egg mixture will remain in the bowl (and this is reflected in the nutrition info), but I find that you need two eggs to coat the chicken pieces properly.
- Dip each chicken piece in the eggs, then dredge it in the crushed pork rinds. When you finish one bowl of pork rinds, move on to the next. Focus on coating mostly the tops of the chicken pieces – the bottoms will become slightly soggy anyway.
- Place the coated chicken pieces on the prepared rack.
- Bake the chicken in the preheated oven until the tops are golden brown and crispy and the insides are fully cooked to 165°F. In my oven, it takes about 40 minutes. Serve immediately.
Notes
- Use plain pork rinds containing only pork skins and salt to avoid unwanted flavors.
- Because pork rinds are salty, additional salt in the crust is optional; adding a teaspoon of kosher salt is possible but not necessary.
- Instead of eggs, dip chicken in thick buttermilk or a mixture of mayonnaise and Dijon mustard for different crust flavors.
- Enjoy the chicken fresh for best texture; leftovers can be refrigerated for up to 4 days and reheated carefully to maintain crispness.
- Cold leftover chicken can also be eaten and is flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 2drumsticks | |
| Calories | 304kcal | 15% |
| Carbohydrates | 0.7g | 0% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Sodium | 443mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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