This keto-friendly version of the famous fried chicken is crispy, juicy and flavorful. It uses almond flour and pork rinds instead of wheat flour and cornstarch to coat the chicken, and it’s baked instead of fried to reduce the oil. You can use any chicken pieces you like, but thighs and legs with skin are more moist and tender.
Ingredients:
- 10 pieces of chicken (preferably thighs and legs with skin) (about 4 pounds or 1.8 kg)
- 2 cups of almond flour (224 g)
- 5 tablespoons of crushed pork rinds (30 g)
- 2 eggs
- 1 cup of unsweetened almond milk (240 ml)
- 1 tablespoon of mustard
- 1 tablespoon of chicken or meat seasoning
- 1 tablespoon of minced garlic
- Salt and pepper to taste
- Cooking spray or oil for greasing
- Instructions:
- Preheat oven to 375°F (190°C). Wash and dry the chicken pieces well. Then, season them with a little salt and pepper.
- In a large pot, place the chicken pieces and fill with water until half covered. Then, place it over low heat for 10 minutes with the pot lid on.
- While cooking, prepare 2 large bowls. In the first, place the almond flour, pork rinds, garlic and seasoning and stir well. In the other, whisk the eggs, almond milk, mustard, salt and pepper together.
- Once the cooking time has passed, drain the chicken and pat it dry with paper towels. Then, dip each piece of chicken in the egg mixture, then in the almond flour mixture, making sure that it is well coated. Place them on a baking sheet lined with parchment paper or greased with cooking spray or oil.
- Bake for 25 to 30 minutes or until golden and cooked through. You can flip them halfway through for even browning.
- Enjoy your keto KFC chicken with your favorite low-carb sides or sauces.
Nutrition Facts:
Serving size: 1 piece of chicken (1/10 of the recipe)
Calories: 362 kcal
Fat: 23 g
Carbohydrates: 6 g
Fiber: 3 g
Net Carbs: 3 g
Protein: 34 g
