Keto Pan Fried Chicken
Crispy, golden perfection meets low-carb indulgence with this Keto Pan Fried Chicken recipe! Featuring tender, juicy chicken thighs coated in a savory blend of almond flour, grated Parmesan cheese, garlic powder, and paprika, this dish delivers all the crunch without the carbs. The egg wash ensures the coating adheres beautifully, while the skillet-seared technique creates a mouthwatering crust using heart-healthy coconut or avocado oil. Ready in just 35 minutes, this keto-friendly delight is perfect for busy weeknights or entertaining guests, and the squeeze of fresh lemon adds a zesty finishing touch. Packed with flavor and easy to prepare, this gluten-free dinner idea will quickly become a staple in your keto recipe collection.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 0.5 cup almond flour
- 0.25 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 3 tablespoons coconut oil or avocado oil
- 1 whole lemon wedges
Instructions
Place the chicken thighs on a cutting board. Use a meat mallet to pound each piece to an even thickness of about 1/2 inch.
In a shallow dish, combine almond flour, grated parmesan cheese, garlic powder, paprika, salt, and black pepper. Stir until the mixture is evenly combined.
In another shallow dish, beat the eggs until they are smooth and uniform.
Heat the coconut oil or avocado oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the skillet.
Dip each chicken thigh first in the egg mixture, allowing any excess to drip off, then dredge in the almond flour mixture, ensuring it is evenly coated on all sides.
Place the coated chicken thighs into the hot skillet, making sure not to overcrowd the pan. You may need to do this in batches depending on the size of your skillet.
Cook the chicken for about 8-10 minutes on each side, or until the coating is golden brown and the chicken is cooked through and juicy (internal temperature should reach 165°F/73°C).
Remove the chicken from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
Serve the keto pan-fried chicken hot, garnished with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.1 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 473 mg | 36% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1293 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.
