Keto Fried Chicken

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 small bowl, whisk together the paprika, salt, garlic powder, fresh ground black pepper, and cayenne pepper.


In a large bowl, whisk together the heavy cream and vinegar and allow to sit for about 15 minutes. 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. In a shallow bowl, whisk together the almond flour, parmesan cheese, baking powder, and remaining spice mixture.


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.