Keto Fried Chicken

Yep. There is a low carb, grain-free way to make ANYTHING! There is no excuse to eat grains and sugar anymore! The alternatives are just as delicious and a million times better for your gut, your heart, and your waist line! We make pan-fried chicken about every couple weeks or so. It’s so easy to make and you can play around with the spices to switch things up. Thanks to ketomojo for this recipe.

Ingredients List

• 4 (4 oz) bone-in, skin-on chicken thighs

• Pinch sea salt and freshly ground pepper

• 2 large eggs

• 1/4 cup heavy cream

• 1¼ cup (2 oz) finely crushed fried pork rinds

• 1/4 cup grated Parmesan cheese

• 1/4 tsp cayenne pepper

• 2 tsp Old Bay seasoning

• 1 tsp dried oregano or thyme

• ~lard or​ avocado oil, for frying

NUTRITIONAL INFORMATION

MACROS per serving

• 385 Calories

• 32g Fat

• 22g Protein

• 2g Total Carbs

• .125g Fiber

• 2g Net Carbs

Instructions

• In a medium bowl, toss the chicken thighs with 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Let sit for 30 minutes at room temperature

• Preheat oven to 300ºF (149°C). In a bowl, whisk together the eggs and cream.

• In a separate mixing bowl, combine the pork rind dust, Parmesan, Old Bay, and oregano with 1/2 teaspoon salt and a few grinds of pepper.

• Heat 1-1/2 inches oil to a heavy 10-inch skillet over medium-high until it reaches 365ºF. (If you don’t have a thermometer, the oil is ready when a bit of the breading dropped into it bubbles and sizzles steadily)

• Set a wire rack over a rimmed baking sheet.

• Working one at a time, dip each piece of chicken in the egg mixture to coat, then toss it in the pork panko mixture until evenly coated. Shake off the excess coating, then carefully place the piece of chicken in the oil, skin side down. Repeat with 1 more piece of chicken (do not crowd the skillet). Cook, adjusting the heat as needed to keep a steady sizzle and maintain 365ºF (185°C), until the chicken is deep golden brown on the bottom, about 5 minutes. Carefully flip each piece and cook until the other side is deep golden brown, about 5 minutes more. Place the chicken on the prepared rack on the sheet pan and place it in the hot oven. Repeat with the remaining chicken and cook the chicken until an instant-read thermometer stuck into its center reads 160ºF (71°C) , about 10 minutes. Leave the second batch pieces in the oven as long as the first ones, about 10 minutes total.