Keto Tempura Chicken
Indulge in guilt-free crunch with this irresistible Keto Tempura Chicken recipe! Perfectly crispy on the outside and tender on the inside, this low-carb take on a fried favorite swaps traditional tempura batter for a keto-friendly blend of almond flour, crushed pork rinds, and coconut flour. Enhanced with a dash of garlic, onion powder, and paprika for a flavorful coating, the batter is lightened with sparkling water to create that signature airy texture. Fried to golden perfection in avocado oil, this dish is quick to make, taking just 15 minutes to prep and 10 minutes to cook. Serve these savory bites with sugar-free dipping sauces like spicy mayo or low-carb teriyaki for the ultimate keto-friendly comfort meal! Perfect for keto enthusiasts and low-carb eaters alike, this recipe is a delicious way to curb cravings while staying on track.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 0.5 cups Almond flour
- 0.5 cups Crushed pork rinds
- 2 tablespoons Coconut flour
- 2 large Eggs
- 0.25 cups Sparkling water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 1 cups Avocado oil (or another keto-friendly oil for frying)
Instructions
Cut the chicken breasts into bite-sized strips or pieces as desired.
In a mixing bowl, whisk together the almond flour, crushed pork rinds, coconut flour, garlic powder, onion powder, paprika, salt, and pepper. Set this dry mixture aside.
In another bowl, beat the eggs and whisk in the sparkling water. This will help to create a light, airy batter.
Heat the avocado oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil temperature is consistent for frying.
Dip each piece of chicken into the egg mixture, letting any excess drip off. Then coat it thoroughly in the dry almond flour mixture, pressing lightly to adhere the breading.
Carefully place a few pieces of the coated chicken into the hot oil, making sure not to crowd the pan. Fry for 2-3 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
Remove the chicken from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Repeat the frying process for the remaining chicken pieces.
Serve the Keto Tempura Chicken warm with your favorite sugar-free dipping sauces, such as spicy mayo or low-carb teriyaki sauce.
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.2 g | 386% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 3.5 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 992 mg | 21% | |
*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.
