Low Carb Chicken Fried Chicken
Elevate your comfort food game with this indulgent yet guilt-free Low Carb Chicken Fried Chicken! Perfectly crispy and golden on the outside, tender and juicy on the inside, this recipe swaps traditional breading for a flavorful mix of almond flour, crushed pork rinds, and Parmesan cheese, making it ideal for keto and low-carb lifestyles. Seasoned with garlic, onion powder, and paprika, each bite is bursting with bold, savory flavors. The breading adheres flawlessly thanks to an egg and heavy cream wash, and pan-frying in olive or coconut oil ensures a satisfying crunch without the need for deep frying. Ready in under an hour, this dish is perfect for weeknight dinners or special occasions, especially when paired with your favorite low-carb sides. Garnished with fresh parsley, it’s a healthier take on a Southern classic that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup almond flour
- 1 cup crushed pork rinds
- 0.5 cup Parmesan cheese
- 2 large eggs
- 0.25 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup olive oil or coconut oil
- 1 tablespoon fresh parsley for garnish (optional)
Instructions
Place chicken breasts between two sheets of plastic wrap or parchment paper and pound to an even thickness, about 0.5 inch.
In a shallow bowl, combine almond flour, crushed pork rinds, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
In another shallow bowl, whisk together eggs and heavy cream until well blended.
Dip each chicken breast into the egg mixture, ensuring it is fully coated, then dredge in the almond flour mixture, pressing firmly to ensure it adheres to the chicken.
Heat olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts in a single layer.
Cook for about 5-7 minutes on each side, or until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C).
Remove chicken from the skillet and transfer to a paper towel-lined plate to absorb excess oil.
Garnish with fresh parsley before serving, if desired.
Serve immediately with your choice of low-carb sides.
Nutrition Facts
Calories |
3937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.4 g | 353% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 6538 mg | 284% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 4.1 g | ||
| Protein | 336.0 g | 672% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 838 mg | 64% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 260 mg | 6% | |
*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.
