FRIED CHICKEN
Fried chicken is generally considered an American classic food. But wherever delicious food is available in the world, it is loved in every country. Fried chicken is loved almost all over the world. But it is also important to keep in mind that chickens are not usually keto-friendly
Fried chicken is prepared in almost every country with its own customs and ingredients. Spices like egg, white flour, Chickpea flour, cream and corn are added to it. It depends on where you live in the world and what is available there. But that doesn’t rule out the possibility of enjoying delicious keto-fried chicken.
It is also important for you to know that flour and corn are keto friendly, which will give you a spicy taste.
KETO FRIED CHICKEN
This excellent and delicious chicken includes crumbs, eggs, almond flour, garlic powder and an excellent keto friendly flavor.
DURATION:
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Yield: 6 pieces
INGREDIENTS
- 6 boneless chicken thighs
- 4 oz crushed pork rinds
- 2 tsp ground thyme
- 2 tsp salt
- 1 ½ tsp paprika
- 1 tsp garlic powder or 1 tbsp. crushed fresh garlic
- ¼ tsp ground cayenne pepper
- ¼ tsp black pepper
- 1 egg
- ¼ cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp mustard
INSTRUCTIONS
- Place the preheated oven at 425 ° F and cover the baking sheet with parchment paper or aluminum foil and place the baking rack on top.
- To dry each piece of chicken, tap the tissue sheets and set aside.
- In a small mixing bowl, combine the dry ingredients. Whisper together until fully involved. Transfer the half-dried ingredients to a shallow dish.
- In a separate bowl, combine egg, mayonnaise, hot sauce and mustard.
- Dip the pieces of chicken, one at a time, into egg wash then into dry ingredients, flipping over multiple times to fully cover chicken in the dry breading mixture.
- Transfer breaded chicken to the baking rack set atop a baking sheet. Continue breading the remaining chicken thighs.
- Bake until internal temperature reaches 165°F, about 35-40 minutes, depending on the thickness of the chicken thigh. Allow them to cool slightly before serving.
NOTES
If you don’t have almond flour, no problem. You can also use pork rinds handy, almond meal, or even coconut flour. If your supermarket is out of chicken thighs, sub chicken breasts or drumsticks instead.
