Keto Traditional Austrian Backhendl
Discover the perfect fusion of tradition and modern dietary preferences with this Keto Traditional Austrian Backhendl recipe. A low-carb take on Austria’s beloved crispy fried chicken, this dish uses almond flour and Parmesan cheese for a delightfully crunchy coating that’s entirely keto-friendly. Enhanced with robust spices like paprika, garlic powder, and onion powder, the flavor is irresistible. Tender chicken drumsticks or thighs are coated in a rich egg-and-cream batter before being fried to golden perfection in avocado oil. This recipe is not just easy to prepare but celebrates the authentic flavors of Austrian cuisine while catering to your keto lifestyle. Serve it warm with a fresh salad, lemon wedges, or a creamy dipping sauce to complete this wholesome, guilt-free indulgence perfect for weeknight dinners or entertaining guests!
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Recipe Information
Ingredients
- 4 pieces Chicken drumsticks or thighs
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 cup Avocado oil (or any keto-friendly frying oil)
Instructions
Rinse the chicken pieces under cold water and pat them completely dry with paper towels.
In a shallow bowl, combine almond flour, grated Parmesan, paprika, garlic powder, onion powder, salt, and ground black pepper. Mix well to create the dry coating mixture.
In a separate bowl, whisk together the eggs and heavy cream until smooth.
Dip each chicken piece into the egg mixture, ensuring it is fully coated, then dredge it in the almond flour mixture, pressing gently to ensure an even coating.
Place the coated chicken pieces on a plate and let them rest for 5 minutes to allow the coating to adhere properly.
Heat the avocado oil in a large skillet or deep frying pan over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature if needed.
Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken for 10-12 minutes per side, or until the coating is golden brown and crispy and the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken pieces from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serve the Keto Austrian Backhendl warm with a side salad, lemon wedges, or your favorite keto-friendly dipping sauce.
Nutrition Facts
Calories |
4109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.8 g | 477% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.1 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 792 mg | 61% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1591 mg | 34% | |
*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.
