Low Carb Crispy Fried Chicken Drumsticks
Indulge in the irresistible crunch of these **Low Carb Crispy Fried Chicken Drumsticks**—a guilt-free twist on a comfort food favorite! Perfectly marinated in tangy buttermilk and coated in a flavorful blend of almond flour, parmesan cheese, and bold spices like paprika and cayenne, these drumsticks are fried to golden perfection using keto-friendly oils like avocado or coconut. Ideal for those on a low-carb or keto diet, this recipe delivers the ultimate fried chicken experience without the carb-heavy breading. Serve these crispy, juicy drumsticks hot, garnished with fresh parsley for a pop of color, and enjoy a deliciously satisfying meal in just under an hour!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 240 ml Buttermilk
- 2 large Eggs
- 120 g Almond flour
- 60 g Parmesan cheese, finely grated
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Cayenne pepper
- 500 ml Cooking oil (avocado or coconut oil preferred for frying)
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
In a large bowl, combine the buttermilk and eggs. Whisk together until fully blended.
Add the chicken drumsticks to the buttermilk mixture, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour to marinate, or overnight for best results.
In a shallow dish, combine the almond flour, parmesan cheese, garlic powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
Remove the marinated chicken from the fridge. Lift each drumstick from the buttermilk mixture, letting the excess drip off.
Dredge each drumstick in the almond flour mixture, pressing it onto the chicken to form a thick coating. Repeat until all the drumsticks are coated.
Heat the cooking oil in a large skillet over medium-high heat. The oil should be deep enough to cover at least half of the drumsticks.
Once the oil is hot (around 350°F or 175°C), carefully add the drumsticks to the skillet in batches to avoid overcrowding.
Fry each batch for about 12-15 minutes, turning occasionally, until the drumsticks are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Remove the fried chicken from the oil and place on a plate lined with paper towels to drain excess oil.
Garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
7068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 669.0 g | 858% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.3 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1380 mg | 106% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2500 mg | 53% | |
*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.
