Keto Fried Chicken: Delicious Sides And Dipping Sauces

Keto fried chicken is a low-carb, gluten-free dish that is perfect for a keto diet. The breading used in traditional fried chicken is usually made with white flour, egg, and cornmeal, but this recipe substitutes these ingredients with almond flour, pork rinds, and parmesan cheese. The chicken is then baked in the oven instead of being deep-fried, resulting in a crispy and juicy dish that tastes just like the classic version.

Keto fried chicken can be served with a variety of low-carb side dishes such as mashed cauliflower, keto collard greens, coleslaw, or a simple side salad with ranch dressing. It is best served immediately, but leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.

Some tips for preparing keto fried chicken include using one hand for wet ingredients and the other for dry ingredients to prevent mess, working in batches when frying to avoid overcrowding, and reusing frying oil by filtering and storing it in the refrigerator.

Keto Fried Chicken with a Side of Cauliflower Mac and Cheese

Ingredients:

For the Keto Fried Chicken:

• Skin-on chicken– Use a mix of drumsticks, thighs, and breast pieces. If you only want to use one cut of chicken, always use drumsticks!
• Salt and pepper– To taste.
• Eggs– Whisked with the heavy cream to be used as part of the coating, similar to what buttermilk fried chicken would have as a coating.
• Heavy cream– A zero-carb alternative to buttermilk, which contains a few too many carbs.
• Almond flour– Blanched almond flour is preferred, but almond meal will work just as well.
• Keto breadcrumbs– A keto breadcrumb substitute, you can usually find these in the potato chip or snack aisle of the supermarket.
• Parmesan cheese– Gives the fried chicken an even more flavorful batter.
• Garlic and onion powder– Adds extra flavor.
• Oil– Any neutral oil to deep fry the chicken in. When choosing an oil to fry or deep fry with, stick to ones with a high smoke point. Avocado oil, safflower oil, and peanut oil are all fantastic options.

For the Cauliflower Mac and Cheese:

• 1 pound fresh cauliflower florets
• 3 tablespoons almond flour (optional)
• 3 tablespoons butter
• 6 oz sharp cheddar cheese, shredded
• 3 oz gruyere cheese, shredded

Method:

For the Keto Fried Chicken:

• Pat the chicken dry of any moisture and sprinkle with salt and pepper.
• Batter them by dipping them in the heavy cream/eggs mixture then the almond flour/crushed pork rinds/parmesan cheese mixture.
• Fry and then place on a wire rack for excess oil to drop off.

For the Cauliflower Mac and Cheese:

• Steam the cauliflower. Place a steamer basket into a large stockpot and fill the pot with 1 inch of water. Bring to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3-5 minutes or until cauliflower is fork-tender. Remove from heat and any water and set aside.
• Make the cheese sauce. Melt butter over medium heat. Sprinkle in almond flour and stir for 30 seconds.
• Slowly add heavy cream while stirring constantly. Add salt. Let the mixture come to a boil and let simmer for 5-7 minutes or until the mixture has thickened enough to coat the back of a spoon.
• Once the cream base has thickened, slowly add in shredded cheese, adding in a handful at a time and stirring until smooth. Continue until all the cheese has melted and the cheese sauce is smooth and creamy. Remove the cheese sauce from the heat.
• Combine the cheese sauce with the cauliflower. Add cauliflower florets into the cheese sauce and stir until florets are well coated. Serve immediately.

Keto Fried Chicken with a Side of Keto Mac and Cheese

Keto Fried Chicken

Keto fried chicken is a delicious, low-carb alternative to the classic fried chicken dish. By using a keto-friendly breading and frying method, you can enjoy crispy, juicy, and flavorful chicken that is perfect for a keto diet. Here's a step-by-step guide to making keto fried chicken:

Ingredients:

• Skin-on chicken pieces (drumsticks, thighs, and/or breast pieces)
• Salt and pepper
• Eggs
• Heavy cream
• Almond flour
• Keto breadcrumbs
• Parmesan cheese
• Garlic powder
• Onion powder
• Oil for frying (avocado oil, safflower oil, or peanut oil)

Instructions:

• Pat the chicken dry and season with salt and pepper.
• Prepare the breading station by whisking together the eggs and heavy cream in one bowl, and combining the almond flour, keto breadcrumbs, parmesan cheese, garlic powder, and onion powder in another bowl.
• Dip each piece of chicken in the egg/cream mixture, then coat it evenly with the almond flour/breadcrumb mixture.
• Heat oil in a deep pan or pot to a temperature of around 325°F.
• Carefully place the breaded chicken pieces into the hot oil and fry until golden brown. The oil temperature should be maintained between 300-315°F throughout the frying process.
• Remove the chicken from the oil once it reaches an internal temperature of 165°F.
• Place the fried chicken on a wire rack to allow excess oil to drip off.

Tips:

• You can bake or air fry the chicken instead of deep frying. Baking instructions: preheat the oven to 400°F and bake the chicken for 35-40 minutes or until the internal temperature reaches 165°F. Air frying instructions: prepare the chicken as directed, then place the pieces in the air fryer basket and air fry at 400°F for 20 minutes, flipping halfway through, until the internal temperature reaches 165°F.
• For a crispier texture, coat the chicken pieces in the breading mixture a second time before frying.
• Use a candy/oil thermometer to monitor the oil temperature while frying, especially if you don't have a deep fryer.
• Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked.

Keto Mac and Cheese

Keto mac and cheese is a delicious and creamy low-carb dish that uses actual macaroni pasta instead of cauliflower. It's the perfect comfort food and side dish to accompany your keto fried chicken. Here's how you can make it:

Ingredients:

• Keto pasta (elbow macaroni or your preferred shape)
• Heavy cream
• Shredded cheese (cheddar, gruyere, or a mix of both)
• Salt and pepper

Instructions:

• Cook the keto pasta according to the package instructions until al dente. Drain and set aside.
• In a small saucepan, heat the heavy cream over medium heat until it begins to bubble. Reduce the heat to low.
• Add the shredded cheese, salt, and pepper to the warm cream and stir until the cheese is completely melted and the sauce is smooth and thick.
• Add the drained pasta to the cheese sauce and remove from the heat. Mix until the pasta is completely coated in the sauce.
• Serve immediately while it's still hot and creamy.

Tips:

• You can use different types of keto-friendly pasta shapes, but avoid using konjac-based noodles like shirataki noodles as they don't hold the sauce well and have a less desirable texture.
• For an even creamier mac and cheese, use a combination of cheddar and gruyere cheese.
• Adjust the salt and pepper to taste, depending on the brand of pasta used.
• Feel free to add some spice like cayenne pepper, red pepper flakes, or sriracha to give it a kick.
• To store leftovers, keep them covered in the refrigerator for up to a week, or freeze them in a shallow container for up to 2 months.
• When reheating, add a small amount of water or milk to prevent dryness, and either microwave for 30-40 seconds or reheat on the stovetop over low heat.

Keto Fried Chicken with a Side of Coleslaw

If you're a fried chicken lover but are watching your carb intake, this keto-friendly fried chicken recipe is perfect for you. This chicken is crispy, juicy, and tender, and pairs perfectly with a side of coleslaw. The best part? It tastes just like the classic version!

Ingredients

For the Chicken:

• Skin-on chicken (drumsticks, thighs, and/or breast pieces)
• Salt and pepper
• Eggs
• Heavy cream (or buttermilk)
• Almond flour (or coconut flour/almond meal)
• Keto breadcrumbs (or crushed pork rinds)
• Parmesan cheese
• Garlic powder
• Onion powder
• Oil for frying (avocado oil, safflower oil, or peanut oil)

For the Coleslaw:

• Shredded cabbage
• Shredded carrots
• Onion
• Mayonnaise
• Lemon juice
• Salt and pepper

Method

For the Chicken:

• Pat the chicken dry and season with salt and pepper.
• Prepare the coating by whisking together the eggs and heavy cream (or buttermilk) in one bowl, and combining the almond flour, keto breadcrumbs/pork rinds, parmesan cheese, garlic powder, and onion powder in another bowl.
• Dip each piece of chicken in the egg mixture, then coat it in the almond flour mixture.
• Fry the chicken in oil at 325°F-350°F until golden brown and the internal temperature reaches 165°F. Alternatively, bake in the oven at 400°F for 35-40 minutes or air fry at 400°F for 20 minutes.

For the Coleslaw:

• Shred the cabbage, carrots, and onion.
• In a large bowl, mix the shredded vegetables with mayonnaise, lemon juice, and season with salt and pepper to taste.
• Chill the coleslaw in the refrigerator until ready to serve.

Tips and Variations

• For a spicier kick, add cayenne pepper to the chicken coating.
• If you don't have keto breadcrumbs, you can make your own by crushing keto-friendly snacks like pork rinds or cheese crisps into a fine crumb.
• You can also bake or air fry the chicken instead of deep-frying it for a healthier option.
• For a dairy-free version, omit the parmesan cheese or substitute it with nutritional yeast.
• To make the dish even healthier, use chicken breast instead of dark meat.
• Feel free to add other vegetables to the coleslaw, such as red cabbage, bell peppers, or apples.

Storage and Reheating

• Store any leftover chicken in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.
• Reheat the chicken in the oven, stovetop, or air fryer to maintain crispness; avoid microwaving, as it can make the crust soggy.
• Coleslaw can be stored in the refrigerator for 3-4 days in an airtight container.

Enjoy your delicious keto-friendly fried chicken with a side of refreshing coleslaw!

Keto Fried Chicken with a Side of Mashed Cauliflower

Ingredients:

For the chicken:

• Skin-on chicken breasts (about 4 lbs.)
• Salt and pepper
• Eggs
• Heavy cream
• Almond flour
• Finely crushed pork rinds
• Freshly grated Parmesan
• Garlic powder
• Paprika
• Oil for frying (avocado, safflower, or peanut oil)

For the mashed cauliflower:

• 16 oz cauliflower
• 3 oz Parmesan cheese, grated
• 8 tbsp unsalted butter, melted
• 1/2 medium lemon, juice and zest
• Salt and pepper to taste

Method:

For the chicken:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Pat the chicken dry with paper towels and season with salt and pepper.
• In a shallow bowl, whisk together the eggs and heavy cream.
• In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper.
• Working one at a time, dip the chicken in the egg mixture and then in the almond flour mixture, pressing to coat.
• Place the chicken on the prepared baking sheet and bake for about 45 minutes, or until the internal temperature reaches 165°F.

For the mashed cauliflower:

• Cut the cauliflower into small florets.
• Boil a pot of salted water and add the cauliflower. Boil for a few minutes until cooked but still firm.
• Strain the cauliflower and put it in a food processor with Parmesan cheese, melted butter, and the juice and zest from the lemon.
• Pulse until smooth. Season with salt and pepper to taste.
• Plate the mashed cauliflower with the chicken on top and add additional salt and pepper if desired.

Keto Fried Chicken with a Side of Keto Collard Greens

Ingredients

For the chicken:

• Skin-on chicken– Use a mix of drumsticks, thighs, and breast pieces. If you only want to use one cut of chicken, always use drumsticks!
• Salt and pepper– To taste.
• Eggs– Whisked with the heavy cream to be used as part of the coating, similar to what buttermilk fried chicken would have as a coating.
• Heavy cream– A zero-carb alternative to buttermilk, which contains a few too many carbs.
• Almond flour– Blanched almond flour is preferred, but almond meal will work just as well.
• Keto bread crumbs– A keto breadcrumb substitute, you can usually find these in the potato chip or snack aisle of the supermarket.
• Parmesan cheese– Gives the fried chicken an even more flavorful batter.
• Garlic and onion powder– Adds extra flavor.
• Oil– Any neutral oil to deep fry the chicken in. When choosing an oil to fry or deep fry with, stick to ones with a high smoke point. Avocado oil, safflower oil, and peanut oil are all fantastic options.

For the collard greens:

• Chicken broth
• Unsalted butter
• Onion
• Bacon
• Garlic
• Collard greens

Method

For the chicken:

• Pat the chicken dry of any moisture and sprinkle with salt and pepper.
• Batter them by dipping them in the heavy cream/eggs mixture then the almond flour/crushed pork rinds/parmesan cheese mixture.
• Fry and then place on a wire rack for excess oil to drop off.

Tips:

• You can bake the chicken in the oven instead of frying it. Preheat the oven to 200C/400F. Prepare the chicken as instructed and place them on a lined baking sheet. Bake the chicken for around 35-40 minutes and the chicken reaches an internal temperature of 75C/165F.
• You can also air fry this chicken for a quicker and healthier option. Preheat the air fryer to 200C/400F. Prepare as directed then place chicken pieces in a single layer in the air fryer basket. Air fry for 20 minutes, flipping halfway through. Again, be sure the internal temperature has reached 75C/165F.
• The best temperature to fry chicken is 180C/350F. Use a thermometer to check the temperature of the hot oil before adding the chicken.

For the collard greens:

• Melt the unsalted butter in a large skillet over a medium heat.
• Thinly slice the onion and roughly dice the bacon. Add the onion and the bacon to the skillet with the melted butter. Pan-fry for a few minutes to brown the bacon all over and soften the onion.
• Thinly slice the garlic. Add the garlic to the skillet along with the onion and bacon. Stir well to combine. Cook for a few minutes more until the garlic is soft and fragrant and the bacon is golden and starting to crisp.
• Slice the collard greens into half-inch ribbons, discarding any tough stalks. Add the collard ribbons to the skillet. Add the chicken stock and stir well to combine. You may wish to season with salt and pepper at this point, depending on the strength of your stock seasoning.
• Bring to a gentle boil, then reduce to a simmer until the greens are tender and all the stock has evaporated - about 15/20 minutes. Serve hot.

Frequently asked questions