Low Carb Boneless Fried Chicken
Indulge in crispy, golden perfection with this Low Carb Boneless Fried Chicken recipe, a guilt-free twist on the classic comfort food! Perfectly seasoned with a blend of garlic powder, onion powder, and paprika, each tender strip of boneless, skinless chicken is coated in a mouthwatering almond flour and Parmesan cheese crust, making it gluten-free and keto-friendly. A quick egg and heavy cream mixture ensures the coating adheres beautifully, while frying in olive or coconut oil locks in the juicy, savory flavors. Ready in just 35 minutes, this crowd-pleasing dish is ideal for busy weeknight dinners or a healthier game-day snack. Pair it with your favorite low-carb dipping sauce or a crisp green salad for a satisfying, protein-packed meal you'll make again and again!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 cups Almond flour
- 0.5 cups Grated Parmesan cheese
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 0.5 cups Olive oil or coconut oil
Instructions
Begin by cutting each chicken breast into thin strips or bite-sized pieces to ensure quicker cooking and even coating.
In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix until well blended to create the low-carb coating.
In another bowl, whisk together the eggs and heavy cream until fully combined. This will act as the binding agent for the coating.
Dip each piece of chicken into the egg mixture, ensuring it is coated completely. Let any excess drip off before transferring it to the almond flour mixture.
Firmly press the chicken into the almond flour mixture, turning to coat thoroughly on all sides. Repeat for all chicken pieces and set aside on a plate.
In a large skillet, heat the olive oil or coconut oil over medium-high heat. Make sure there is enough oil to cover the bottom of the skillet completely.
Once the oil is hot, carefully add the coated chicken pieces in a single layer. Avoid overcrowding the pan, cooking in batches if necessary.
Fry each piece for about 4-5 minutes on each side, or until golden brown and the chicken is cooked through. The internal temperature should reach 165°F (75°C).
Remove the fried chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite low-carb dipping sauce or side.
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 3714 mg | 162% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 5.9 g | ||
| Protein | 276.9 g | 554% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 911 mg | 70% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2061 mg | 44% | |
*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.
