Healthy Keto Fried Chicken Recipe

Whether it’s keto chicken wings or low carb chicken nuggets, this versatile keto Fried chicken recipe is a healthy way to go! Made with almond flour, it’s fried in healthy coconut oil.

My family eats a lot of fried chicken, so over time I’ve simplified the recipe so it’s faster to whip up.

You can use almost any type of chicken for this. It makes great wings, or you can use other cuts of chicken for “chicken nuggets”. It even works with canned chicken, which makes an especially tender chicken nugget.

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Keto Chicken Ingredients

We mostly use our homegrown chicken, but occasionally buy pastured chicken from a neighboring farm when we run out.

The other ingredients for this recipe we buy in bulk from Azure Standard. Azure is a bulk foods co-op that makes monthly deliveries to most of the US. With no membership fees, it’s a great way to save money on healthy foods! You can find out more about Azure here.

We fry our chicken in organic expeller pressed coconut oil. This oil is not raw. Besides being cheaper, it has a milder flavor than raw coconut oil. We use this oil in all of our cooking and baking, and usually can’t even tell it’s coconut. You can get the oil we use in bulk here.

The breading is made from almond flour and arrowroot. Although you can buy these on the health food aisle, they are much cheaper at Azure. Costco also has a good price on almond flour. You can find Azure’s almond flour here and their arrowroot here.

We like to use a flavorful sea salt such as Himalayan Pink Salt, along with a little fresh ground pepper to add the finishing touches to this recipe.

 

Keto Fried Chicken Recipe

• 3lbs chicken
• 1 1/2 cups coconut oil
• 2 eggs
• 2 cups almond flour
• 1/4 cup arrowroot powder (can substitute tapioca starch or cornstarch)
• sea salt
• pepper

I sometimes use chunks of our home canned chicken to make this recipe quickly. But if you are starting with raw chicken, it’s easiest to precook it in the oven. This saves a lot of time standing over the stove and means that you can fry the chicken until the almond flour is the perfect color of golden brown, rather than worrying about whether the chicken is done.

Rinse your chicken and cut into smaller pieces if desired. Bake at 350 degrees until lightly cooked, about 30 minutes for wings. The chicken should be cooked through, but not falling off the bone.

 

 

Frying the chicken goes pretty quickly.  Mix the almond flour, arrowroot, salt and pepper in a small bowl. For larger pieces of chicken such as wings, you can half the breading recipe.

Heat the coconut oil over medium in a large pot (I use a 16 quart to keep oil from splattering out).

Whip the eggs in another small bowl.

When the oil is hot, dip each piece of chicken in the eggs, and then in the flour mixture. Use tongs to carefully set them in the pot of oil in a single layer. You might need to make multiple “batches” to avoid stacking the meat in the oil.

 

Keep the oil simmering, but not so hot it splatters out of the pan.

The breading should take a few minutes on each side to lightly brown. Don’t stir. Check the keto fried chicken with tongs and flip each piece over when the side facing down is golden brown.

When both sides are golden, remove the chicken from the pot. Serve hot or cold.

This recipe can stand on it’s own feet, but is also great with honey mustard, ranch, buffalo sauce or bleu cheese.

I like to serve keto fried chicken with a big salad featuring an assortment of fresh garden vegetables. The heavier fried dish is complimented well by a lighter, fresh side.

Enjoy!