Keto Southern Fried Chicken Burger
Sink your teeth into the ultimate crispy indulgence with this Keto Southern Fried Chicken Burger—a mouthwatering low-carb twist on a classic favorite! Perfectly seasoned boneless chicken thighs are coated in a savory blend of almond flour, Parmesan, smoked paprika, and garlic for a crunchy, satisfying crust. Fried to golden perfection in avocado oil, these juicy chicken patties stay true to the Southern tradition while keeping it keto-friendly. Served between crisp lettuce leaves in place of a traditional bun, and topped with sugar-free pickles, creamy mayonnaise, and a touch of Dijon mustard, this burger is bursting with bold flavor and unrivaled crunch. Ready in just 35 minutes, it’s the ideal guilt-free comfort food recipe for keto enthusiasts looking for a high-protein, gluten-free meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil (for frying)
- 8 pieces Large lettuce leaves (e.g., butter lettuce or romaine)
- 8 slices Sugar-free pickles
- 0.25 cup Sugar-free mayonnaise
- 1 teaspoon Dijon mustard
Instructions
Pat the chicken thighs dry with paper towels and set aside.
In a shallow bowl, mix almond flour, grated Parmesan cheese, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another shallow bowl, whisk together eggs and heavy cream until fully combined.
Dredge each chicken thigh in the egg mixture, allowing excess to drip off, and then coat evenly with the almond flour mixture. Press lightly to adhere the coating.
Heat avocado oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated chicken thighs in the hot skillet, frying in batches if necessary to avoid overcrowding. Fry each piece for 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
To assemble the burgers, lay two large lettuce leaves per serving on a plate to act as the 'bun.'
Place a fried chicken thigh on top of the lettuce leaves. Add two pickle slices, a dollop of sugar-free mayonnaise, and a small squirt of Dijon mustard.
Top with two more lettuce leaves to complete the burger. Serve immediately and enjoy your keto-friendly Southern Fried Chicken Burger!
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.1 g | 368% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 6403 mg | 278% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 5.0 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 891 mg | 69% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1780 mg | 38% | |
*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.
