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Crispy Keto Southern Fried Chicken

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A low-carb, keto-friendly southern fried chicken recipe featuring a tangy buttermilk coating and a crispy almond flour and pork rind crust. Perfectly juicy and crunchy without the carb overload.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • Salt and freshly ground black pepper, to taste
  • 1 cup heavy cream (240ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 1/2 cups almond flour (150g)
  • 1/4 cup ground pork rinds (optional, 25g)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme or oregano
  • Salt and pepper, to taste
  • About 2 cups avocado oil or peanut oil (480ml) for frying

Instructions

  1. Make the Low-Carb Buttermilk: In a large bowl, combine 1 cup heavy cream with 1 tablespoon apple cider vinegar. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Let sit at room temperature for 10 minutes to thicken.
  2. Prep the Chicken: Pat chicken thighs dry with paper towels. Season generously with salt and pepper. Submerge chicken in the buttermilk mixture, coating each piece well. Cover and refrigerate for at least 1 hour or overnight.
  3. Mix the Crispy Coating: In a shallow dish, combine almond flour, ground pork rinds (if using), paprika, chili powder, cayenne pepper, dried thyme, salt, and pepper. Stir until evenly mixed.
  4. Heat the Oil: Pour avocado or peanut oil into a skillet to about 1.5 inches depth. Heat over medium-high until oil reaches 350°F (175°C).
  5. Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in almond flour mixture, pressing gently to adhere. Set aside.
  6. Fry the Chicken: Place chicken pieces skin side down in hot oil without overcrowding. Fry 6-8 minutes per side until crust is deep golden and internal temperature reaches 165°F (74°C).
  7. Drain and Rest: Remove chicken with tongs and place on wire rack over baking sheet to drain excess oil. Let rest 5 minutes before serving. Keep cooked pieces warm in a low oven if frying in batches.

Notes

Maintain steady oil temperature at 350°F to avoid greasy or burnt crust. Soak chicken in buttermilk mixture to tenderize and help coating stick. Use pork rinds in coating for extra crunch. Let chicken rest on wire rack after frying to keep crust crispy. Avoid overcrowding pan to maintain oil temperature. For dairy-free, substitute heavy cream with canned coconut milk and apple cider vinegar with lemon juice. Baking alternative: bake at 425°F for 35-40 minutes on wire rack.

Nutrition

Keywords: keto fried chicken, low carb fried chicken, southern fried chicken, keto chicken recipe, almond flour fried chicken, pork rind coating, crispy keto chicken

Find it online: https://gleefulfork.com/crispy-keto-southern-fried-chicken-recipe-easy-low-carb-buttermilk-coating/