Keto Crispy Fried Chicken Fillets
Satisfy your fried chicken cravings while staying true to your low-carb lifestyle with these irresistible Keto Crispy Fried Chicken Fillets. Perfectly seasoned and boasting a golden, crunchy crust made from almond flour and Parmesan cheese, these fillets deliver all the flavor and texture of traditional fried chicken without the carbs. Enhanced with a savory blend of paprika, garlic, and onion powder, each bite is packed with bold, comforting spices. Gently flattened for even cooking and fried in heart-healthy avocado oil, these fillets are tender, juicy, and keto-friendly perfection. Ready in just 35 minutes, they pair beautifully with a fresh salad or steamed vegetables for a satisfying meal. Whether you’re hosting a keto-friendly dinner or craving that classic fried indulgence, this recipe is the ultimate guilt-free treat for chicken lovers. Keywords: keto fried chicken, almond flour breading, low-carb chicken recipe, crispy chicken fillets.
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Recipe Information
Ingredients
- 4 pieces chicken breast fillets
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 large eggs
- 2 tablespoons heavy cream
- 0.5 cup avocado oil (or coconut oil)
Instructions
Begin by gently flattening the chicken breast fillets to an even thickness of about 1/2 inch using a meat mallet or rolling pin between two sheets of plastic wrap. This will ensure even cooking.
In a shallow dish, combine the almond flour, Parmesan cheese, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to distribute the spices evenly.
In a separate bowl, whisk together the eggs and heavy cream until frothy and well combined.
Dip each chicken fillet into the egg wash, ensuring it is thoroughly coated on all sides.
Transfer the egg-coated chicken fillet into the almond flour mixture, pressing the mixture onto the chicken to achieve a good crust. Turn to coat all sides, then set aside on a clean plate. Repeat with the remaining fillets.
In a large skillet, heat the avocado oil over medium-high heat. To test if the oil is ready, drop a small piece of almond flour mixture into the oil; if it sizzles immediately, the oil is hot enough.
Carefully place the coated chicken fillets into the hot oil, being sure not to overcrowd the pan. Cook for about 7-8 minutes on each side or until the coating is golden brown and the internal temperature of the chicken reads 165°F (75°C).
Once cooked, remove the chicken fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately, garnished with fresh herbs or a side of your choice, such as a keto-friendly salad or steamed vegetables.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 203 mg | 16% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 520 mg | 11% | |
*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.
