Low Carb Crispy Fried Chicken Fillet
Craving fried chicken without compromising your low-carb lifestyle? This Low Carb Crispy Fried Chicken Fillet recipe is your ultimate solution! Perfectly tender chicken breasts are coated in a flavorful blend of almond flour, crushed pork rinds, Parmesan cheese, and savory spices like garlic powder, onion powder, and paprika. The addition of heavy cream to the egg wash ensures the coating adheres beautifully, creating a golden, crispy crust when fried in heart-healthy avocado oil. Ready in just 35 minutes, this recipe is a delicious and guilt-free way to enjoy comfort food with fewer carbs. Serve it hot with your favorite low-carb dipping sauce or a fresh side salad, and savor every satisfying crunch!
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 1 cup Almond flour
- 1 cup Crushed pork rinds
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon 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 cup Avocado oil
Instructions
Pound the chicken breast fillets to an even thickness of about 1/2 inch using a meat mallet.
In a shallow dish, combine the almond flour, crushed pork rinds, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.
In another shallow dish, whisk together the eggs and heavy cream until well blended.
Dip each chicken fillet into the egg and cream mixture, ensuring it is fully coated.
Transfer the fillet to the almond flour mixture, pressing down to ensure it is thoroughly coated on all sides. Repeat with the remaining fillets.
In a large skillet, heat the avocado oil over medium heat. The oil should reach about 350°F, which you can test with a thermometer or by dipping the end of a wooden spoon into the oil; it should bubble lightly.
Carefully add the chicken fillets to the skillet, cooking in batches if necessary to avoid overcrowding. Fry for about 6-7 minutes on each side, or until the coating is crisp and the internal temperature of the chicken reaches 165°F.
Remove the chicken from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
Serve hot, optionally with your choice of low-carb dipping sauce or a side salad.
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.7 g | 328% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 5604 mg | 244% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.1 g | ||
| Protein | 336.9 g | 674% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 830 mg | 64% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1738 mg | 37% | |
*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.
