Low Carb Thai Fried Chicken
Elevate your fried chicken game with this irresistible Low Carb Thai Fried Chicken recipe! Perfectly crispy and bursting with bold Thai-inspired flavors, this dish swaps traditional breading for a low-carb blend of almond flour, coconut flour, and unsweetened shredded coconut, making it keto-friendly and gluten-free. Marinated in a savory mix of coconut milk, fish sauce, and aromatic spices like lemongrass, garlic, and ginger, these chicken drumsticks are fried to golden perfection in healthy coconut or avocado oil. Quick to prepare and ideal for family dinners or entertaining, serve this flavorful creation with a zesty dipping sauce or fresh lime wedges for an authentic taste of Thailand in every bite.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 0.25 cup Unsweetened shredded coconut
- 3 tablespoons Fish sauce
- 0.5 cup Coconut milk
- 1 cup Coconut oil or avocado oil (for frying)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Chili powder
- 1 teaspoon Lemongrass paste (optional)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, prepare the marinade by whisking together coconut milk, fish sauce, lemongrass paste (if using), 0.5 teaspoon of salt, black pepper, garlic powder, ground ginger, and chili powder.
Add the chicken drumsticks to the bowl, ensuring each piece is fully coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours (or overnight for deeper flavor).
In a separate shallow dish, mix almond flour, coconut flour, unsweetened shredded coconut, and the remaining 1 teaspoon of salt.
Remove the chicken from the marinade, letting the excess drip off. Dredge each drumstick in the flour mixture, pressing gently to ensure an even coating.
Heat a large, deep skillet over medium heat and add coconut oil or avocado oil. The oil should be about 1.5 inches deep for frying.
Once the oil reaches 350°F (175°C), carefully add 3-4 drumsticks to the skillet, ensuring not to overcrowd. Fry for 10-12 minutes, turning occasionally, until golden brown and the internal temperature reads 165°F (75°C).
Using tongs, remove the fried chicken and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining drumsticks.
Serve hot with a side of Thai-style dipping sauce or fresh lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
4448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.1 g | 489% | |
| Saturated Fat | 247.6 g | 1238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 7992 mg | 347% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 20.3 g | ||
| Protein | 214.3 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2581 mg | 55% | |
*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.
