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Indulging in the crispy, flavorful delight of KFC-style chicken is a craving shared by many, but for those adhering to a ketogenic lifestyle, the traditional recipe’s carb-laden coating poses a challenge. Fear not, for we present a meticulously crafted, professional recipe that marries the irresistible crunch and savory appeal of KFC-style chicken with the principles of low-carb living. Embark on a culinary journey where every succulent bite is guilt-free yet gratifying.

Ingredients and Preparation: Begin by assembling the foundational components of this keto-friendly masterpiece. Select four bone-in, skin-on chicken thighs and an equal number of drumsticks, ensuring they are impeccably seasoned with salt and pepper. The coating, our pièce de résistance, comprises a harmonious blend of almond flour, grated Parmesan cheese, paprika, garlic powder, onion powder, dried thyme, oregano, basil, salt, and pepper. In tandem, whisk together two large eggs to serve as the binding agent for the breading process.

Coating and Frying Technique: Now, immerse yourself in the artistry of coating the chicken. Dip each piece into the beaten eggs, ensuring they are thoroughly enveloped, before gently submerging them in the almond flour mixture. Here lies the secret to achieving that coveted crunch without compromising on carb content. As the chicken pieces emerge, delicately shake off any excess coating, ensuring an even distribution of flavors. In a skillet shimmering with coconut or avocado oil, embark on the transformative process of frying. With adept finesse, allow each piece to sizzle to golden-brown perfection, a testament to culinary mastery.

Baking and Culinary Symphony: Upon achieving the pinnacle of crispness, delicately transfer the fried chicken pieces onto a parchment-lined baking sheet. As they nestle into their final resting place, preheat the oven to 375°F (190°C), setting the stage for the grand finale. With a ceremonious flourish, slide the baking sheet into the warm embrace of the oven, where alchemy unfolds. Twenty-five minutes later, the chicken emerges, a symphony of aromas wafting through the air, signaling the culmination of culinary ingenuity.

Serving and Culinary Triumph: With bated breath, allow the chicken to rest, an interlude before the crescendo of flavors is unleashed. Serve hot, a testament to perseverance and dedication to both flavor and health. Accompanied by a selection of keto-friendly dipping sauces or paired with low-carb side dishes, each bite transcends the ordinary, a testament to the artistry of keto cuisine.

In conclusion, embark on a culinary odyssey where the boundaries between indulgence and virtuosity blur. With our meticulously crafted recipe for Crispy Keto “KFC-Style” Chicken, every bite is a celebration of flavor, texture, and ingenuity, ensuring that adherence to a low-carb lifestyle never comes at the expense of culinary delight.

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For the chicken:

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • Salt and pepper to taste

For the coating:

  • 1 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 2 large eggs

For frying:

  • Coconut oil or avocado oil for frying



  1. Prepare the Chicken:
    • Preheat your oven to 375°F (190°C).
    • Season the chicken thighs and drumsticks generously with salt and pepper.
  2. Make the Coating:
    • In a shallow bowl, mix together the almond flour, Parmesan cheese, paprika, garlic powder, onion powder, thyme, oregano, basil, salt, and pepper.
    • In another shallow bowl, beat the eggs.
  3. Coat the Chicken:
    • Dip each piece of chicken first in the beaten eggs, then dredge in the almond flour mixture, ensuring it’s evenly coated. Shake off any excess coating.
  4. Fry the Chicken:
    • Heat about 1/2 inch of coconut oil or avocado oil in a large skillet over medium-high heat.
    • Carefully place the coated chicken pieces into the hot oil, skin side down. Do not overcrowd the pan; work in batches if necessary.
    • Fry the chicken for about 3-4 minutes on each side, or until golden brown and crispy.
    • Transfer the fried chicken pieces to a baking sheet lined with parchment paper.
  5. Bake the Chicken:
    • Once all the chicken pieces are fried, transfer the baking sheet to the preheated oven.
    • Bake the chicken for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  6. Serve:
    • Once cooked, let the chicken rest for a few minutes before serving.
    • Enjoy your keto-friendly “KFC-style” chicken hot, with your favorite keto-friendly dipping sauces or alongside low-carb side dishes.

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