Keto Crispy Chicken
Indulge in the ultimate low-carb comfort food with this Keto Crispy Chicken recipe, a deliciously crunchy yet tender dish that's perfect for any weeknight dinner or special occasion. Coated in a flavorful blend of almond flour, Parmesan cheese, coconut flour, and a medley of spices, these juicy chicken thighs deliver the ideal crispy texture without relying on breadcrumbs. The combination of buttery skillet searing and oven roasting ensures a golden-brown finish that's both satisfying and carb-conscious. With just 15 minutes of prep time and simple steps, this gluten-free, keto-friendly meal is a perfect addition to your healthy recipe repertoire. Serve it hot with steamed greens or a fresh keto salad for a complete and hearty feast!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Coconut flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
In a shallow bowl, mix together the almond flour, Parmesan cheese, coconut flour, paprika, garlic powder, onion powder, salt, and black pepper. This will be your dry coating mix.
In another shallow bowl, whisk together the eggs and heavy cream until well combined. This will be your wet coating mix.
Pat the chicken thighs dry with paper towels to ensure the coating sticks well.
Dip each chicken thigh first into the wet mixture, allowing any excess to drip off, and then coat it thoroughly in the dry mix. Press the mixture onto the chicken to ensure it adheres well.
Heat the unsalted butter and olive oil in a large oven-safe skillet over medium-high heat.
Once the butter is melted and hot, add the chicken thighs to the skillet skin-side down. Cook for about 3 minutes on one side until golden brown, then flip and cook the other side for an additional 2-3 minutes.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy. The internal temperature should reach 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for about 5 minutes before serving to ensure juices are evenly distributed.
Serve the Keto Crispy Chicken hot, optionally with a side of your favorite keto-friendly vegetables or salad.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 5.4 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 788 mg | 61% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
