Keto Fried Chicken

This is a delicious 30-minute keto fried chicken recipe that even the hardest to please fried chicken connoisseurs will love. Mr. Skinny Pants’ fried chicken comes out restaurant-style crispy. No deep frying required.

If you’re not familiar with the term keto, it means low carb, so this is also a low carb fried chicken recipe. Bonus: It’s also gluten-free and diabetic friendly.

Though I don’t advocate obsessing over macros and net carbs, according to the nutrition labels on the ingredients used, this keto fried chicken recipe has less than 1 net carb per serving.

Recipe serves 2-3.

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Ingredients

• 1 pound chicken breasts, defrosted
• 1/2 cup pork rinds, crushed
• 1/3 cup Parmesan cheese, shredded
• 2 large eggs
• 1 tsp salt
• 1 tsp pepper
• 2 heaping tablespoons coconut oil

Utensils

• 1 gallon-sized Ziploc bag
• 1 knife
• 1 fork
• 1 pair of kitchen tongs
• 1 cast iron skillet or frying pan
• 1 large cutting board
• 2 large mixing bowls
• 1 Pyrex measuring cup (not pictured)

Cooking Instructions

1. Crush your pork rinds in Ziploc bag using a hammer fist like you’re playing whack-a-mole.
2. In a bowl, stir together crushed pork rinds, parmesan cheese, salt, and pepper.
3. Grab another bowl, crack two eggs and fork whisk them until frothy.
4. Dip one chicken breast at a time into the egg mixture, then dip it into the crushed pork rind mixture. To ensure there will be a nice crust, dip it in the egg mixture again, and again into the pork rinds.
5. Put your coconut oil in a cast iron skillet or pan. Turn to high heat and let it get hot and start to smoke.
6. Once the oil is hot, place your chicken in the skillet. Don’t flip it. Let it fry for 5 minutes until the crust gets nice and crisp and then flip it and fry for 5 more minutes.
7. Turn the heat down to medium low and cook the chicken 3 to 5 more minutes per side (depending on the thickness of your chicken breast).

Recipe Notes

I didn’t do this, but to shorten the cooking time for this Keto Fried Chicken recipe, you can slice the chicken breasts lengthwise with a chef’s knife so that they are half as thick when laid flat. You’ll end up with four thin chicken breast cutlets to fry instead of two thick chicken breasts.

Shopping Notes

• Pork rinds are typically in the chip aisle of the store and are sometimes called Chicharrones.
• Any raw, natural chicken breasts will work, but the thinner the better if you want to shorten the pan frying time.
• Personally, I used shredded Parmesan cheese, but I’m betting any shredded cheese will work.
• I used refined, high heat tolerant coconut oil. It’s good for pan frying.
• All eggs, salt, and pepper are fine.

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Credit for this low carb fried chicken recipe goes to Craig at Ruled Me. I made only minor modifications to his recipe before sharing it with you.

Cheers,

Mr. SkinnyPants

Want my #1 favorite Easy Keto Recipe? Download it here