2 Carb Fried Chicken! How to Make Delicious Kfc Keto Fried Chicken

Ingredients

• 2 pounds Chicken Thighs (bone‑in, skin‑on, washed and patted dry)
• 0.5 cup Heavy Cream (creates a low‑carb buttermilk substitute)
• 1 large Egg (room temperature)
• 1.5 cups Almond Flour (fine almond flour for crisp coating)
• 1 teaspoon Baking Powder (gluten‑free leavening)
• 1 tablespoon Tapioca Flour (adds extra crunch)
• 0.5 teaspoon Dried Oregano
• 0.5 teaspoon Dried Basil
• 0.5 teaspoon Cayenne Pepper (adjust for heat preference)
• 0.5 tablespoon Paprika
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon White Pepper
• 0.5 teaspoon Salt
• 0.5 teaspoon Xanthan Gum (helps coating adhere)
• 2 cups Avocado Oil (high smoke point (~500°F), for frying)

Instructions

1. Make the Wet Coating

   In a mixing bowl whisk together the heavy cream and the egg until smooth.

   Time: PT2M

2. Coat the Chicken in Wet Mixture

   Place the chicken thighs in the zip‑top bag, pour in the cream‑egg mixture, seal, and massage the bag until every piece is fully coated.

   Time: PT5M

3. Marinate

   Lay the bag flat in the refrigerator and let the chicken marinate for 30‑60 minutes (or overnight for deeper flavor).

   Time: PT30M

4. Prepare the Dry Breading

   In a separate bowl combine almond flour, baking powder, tapioca flour, oregano, basil, cayenne, paprika, garlic powder, white pepper, salt, and xanthan gum. Mix until evenly distributed.

   Time: PT5M

5. Bread the Chicken

   Remove the chicken from the fridge, shake off excess wet coating, then place pieces into the dry breading. Toss or roll until each thigh is fully covered. Lay the coated pieces on a baking sheet.

   Time: PT10M

6. Rest Coated Chicken

   Let the breaded chicken rest on the sheet for 30 minutes. This helps the coating set and become extra crunchy when fried.

   Time: PT30M

7. Heat the Oil

   Add avocado oil to the frying pan until it reaches about 1‑2 inches deep. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Fry the Chicken

   Carefully lower the chicken pieces into the hot oil. Fry for 6‑8 minutes total, turning once halfway, until the exterior is golden‑brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

9. Drain and Rest

   Remove the chicken with tongs and place on paper towels to drain excess oil. Let rest for 2 minutes before serving.

   Time: PT2M

10. Serve

    Plate the fried chicken and serve with keto coleslaw, potato salad, or sugar‑free barbecue sauce as desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Drumsticks, Chicken Breasts
• Instead of Heavy Cream: Full‑fat Greek yogurt, Sour cream
• Instead of Egg: Egg white, Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Almond Flour: Coconut flour (use less, add extra liquid), Hazelnut flour
• Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp each)
• Instead of Tapioca Flour: Arrowroot powder
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: Thyme
• Instead of Cayenne Pepper: Chili powder
• Instead of Paprika: Smoked paprika
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of White Pepper: Black pepper
• Instead of Salt: Sea salt
• Instead of Xanthan Gum: Guar gum
• Instead of Avocado Oil: Peanut oil, Grapeseed oil

Equipment Needed

• Mixing Bowl
• Whisk
• 1‑Gallon Zip‑Top Bag
• Baking Sheet
• Tongs
• Frying Pan or Deep Skillet
• Instant‑Read Thermometer
• Paper Towels

Critical Steps — Do Not Skip

• Ensuring chicken is completely dry before wet coating
• Marinating for at least 30 minutes
• Resting the breaded chicken before frying
• Heating oil to the correct temperature (350°F)
• Cooking until internal temperature reaches 165°F

Chef Tips from the Video

• Pat the chicken dry with paper towels before the wet dip for maximum adhesion.
• Use avocado oil for its high smoke point and neutral flavor.
• Resting the breaded chicken after coating creates a dryer surface that fries up extra crunchy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat in oven at 350°F until hot.

Freezer: Freeze cooked chicken in a single layer on a tray, then transfer to a freezer bag. Up to 2 months. Reheat directly from frozen in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Breaded chicken can be refrigerated, uncovered, for up to 24 hours before frying.
• Fried chicken freezes well; reheat in a preheated oven for crispness.

Frequently Asked Questions