Crispy Keto Fried Chicken

Crispy Keto Fried Chicken

Missing the Kentucky Fried Chicken? If you’re a KFC lover, this low carb fried chicken recipe is perfect for you. We’ve tried a few keto fried chicken recipes before but this one is the best so far. It’s soft and moist inside, crunchy outside, a little spicy and very tasty.

Some people say that the most important thing is to use the pressure fryer but we think it’s the unique combination of herbs and spices. The secret here is to marinate the meat and keep it cool in the fridge for an hour before you coat and fry it. This is to get all the beautiful flavours from the spices deepen inside the chicken meat.

This recipe is actually not that complicated. Once you marinate the chicken with all the spices and coat with the crumbs, just cook it in a deep fryer. All you have to do is sit back and relax and let the deep fryer do all the work.

For this Keto version, we use unflavoured protein powder for the flour coating and the result is extraordinary. If you are wondering which brands to use, feel free to read our protein powder reviews.

Course: Dinner, Lunch, Main Dish

Cuisine: Ketogenic, Low Carb

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Passive Time: 1 Hours


·        6 chicken thighs boneless

·        1 large egg

·        30 ml unsweetened almond milk

·        2 cloves garlic

·        1/2 tbsp basil

·        1/2 tsp thyme

·        1/3 tsporegano

·        1 tbsp celery salt

·        1 tsp black pepper

·        1 tsp powdered mustard

·        1 tsp paprika powder

·        1 tsp ginger powder

·        1 tsp garlic powder

·        1 tsp fresh turmeric optional

·        1 tsp white pepper

·        1 tsp chili red flakes optional

·        salt to taste

Coating and Frying

·     50 g unflavored whey protein isolate powder (you can also use almond flour for coating)

·        coconut oil (or your choice of oil for deep frying)


1.            Before chopping the chicken thighs into small chunks, make sure to thoroughly wash and dry them.

2.          Grind the garlic cloves and all the spices with a blender or a mortar. Flavor the chicken with this spice mix. Crack in the egg and pour the milk into the seasoned chicken pieces. Stir well to marinate well.

3.     Transfer the chicken to a covered container and let it chill in the fridge for around an hour. Flip the chunks occasionally.

Full Recipe:Click Here


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