Keto Fried Chicken
By Wendy Polisi
Growing up in the South, fried chicken has always been a fixture in my life. This Keto Fried Chicken has all of the flavor and texture that I grew up loving while remaining gluten-free and low carb. Juicy, tender, and crispy, this is comfort food perfection.
Spice Mixture – 1 ½ tablespoons smoked paprika – 1 tablespoon sea salt – 1 tablespoon garlic powder – 2 teaspoons fresh ground black pepper – ¼ teaspoon cayenne pepper Marinade – 1 cup heavy cream – 1 tablespoon apple cider vinegar – 2 teaspoons yellow mustard – 4 pounds bone-in skin-on chicken pieces Breading – 1 ½ cups finely ground almond flour – 1 ½ cups finely ground parmesan cheese – 1 ½ teaspoons baking powder – Oil for frying
In a large bowl, whisk together the heavy cream and vinegar and allow to sit for about 15 minutes.
In a small bowl, whisk together the paprika, salt, garlic powder, fresh ground black pepper, and cayenne pepper.
Add in the yellow mustard and 2 tablespoons of the spice mixture. Whisk to combine.
Marinate the chicken in a shallow dish or zip-top bag for 4 hours.
–Remove the chicken from the marinade, and coat with the almond flour mixture, gently pressing the coating into the chicken with your fingers. Transfer to a parchment-lined baking sheet.
– Fill a large skillet with at least 2 inches of oil. Heat over medium until the oil reaches 350° F. Add about 4 pieces of the chicken, skin side down. The oil temperature should drop to about 325 degrees. – Fry, without turning, for 6 minutes. Flip and fry for another 4 minutes, or until golden brown, and the internal temperature is 160 ° F. – Allow to rest for 10 minutes before serving.