Low Carb Crispy Southern Fried Chicken Legs
Get ready to savor the irresistible crunch and bold flavors of Low Carb Crispy Southern Fried Chicken Legs—perfectly golden, gluten-free, and keto-friendly! Coated in a savory almond flour and parmesan cheese crust infused with smoky paprika, garlic, and a hint of cayenne spice, these chicken legs deliver all the Southern charm without the carbs. The double-dip process using a creamy egg wash locks in moisture while ensuring the crispy coating adheres beautifully, creating juicy, succulent chicken with a satisfying crunch. Fried to perfection in your choice of olive or coconut oil, this easy-to-follow recipe is ready in just 45 minutes, making it an ideal choice for family dinners or casual gatherings. Serve hot and pair with your favorite low-carb sides for a crowd-pleasing meal that captures the heart of Southern cooking—all while staying health-conscious!
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 eggs
- 0.25 cup heavy cream
- 0.5 cup olive oil or coconut oil, for frying
Instructions
Rinse and pat dry the chicken legs with paper towels. Set aside.
In a shallow dish, mix together the almond flour, grated parmesan cheese, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In another bowl, whisk together the eggs and heavy cream until fully combined.
Dip each chicken leg into the egg mixture, ensuring it is fully coated. Shake off any excess.
Dredge each chicken leg in the almond flour mixture, pressing gently to adhere the coating thoroughly.
In a large skillet, heat the olive oil or coconut oil over medium-high heat until sizzling.
Carefully place the coated chicken legs into the hot oil. Do not overcrowd the pan; you may need to fry in batches.
Fry the chicken legs on each side for about 10-12 minutes, or until they are golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Remove the chicken legs from the skillet and drain on paper towels to remove any excess oil.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Serve hot and enjoy your low-carb crispy Southern fried chicken legs!
Nutrition Facts
Calories |
3794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.8 g | 402% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1379 mg | 460% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 4.7 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 822 mg | 63% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2166 mg | 46% | |
*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.
