Keto Fried Chicken Recipe | an easy #lowcarb #keto fried chicken |

Keto Fried Chicken

Author Katie @


  • 8 boneless, skinless chicken thighs or other cuts of chicken totaling 2 pounds
  • 6 oz pork rinds
  • 1.5 cups parmesan cheese
  • 2 eggs
  • 1/4 cup hot sauce (I used Franks)
  • 2 tbsp Italian herb blend
  • oil for frying
  • ranch or other sauce for dipping optional


  1. Beat your eggs and mix together with the hot sauce, and add a little salt and pepper. Place the mixture in a large bowl and add your raw chicken, tossing to combine evenly. Cover and refrigerate for at least an hour, or for as long as overnight, if you can.

  2. Add your pork rinds, parm, and Italian seasoning to your blender, and pulse until thoroughly “dustified”. Pork rinds take up quite a lot of space before they’ve been pounded into dust, so you may need to add them to your blender or food processor in batches rather than all at once. Once you have a nice, even, dusty breading, empty into a large bowl.

  3. Begin heating about a third of an inch of oil in a heavy frying pan. You could do this in a deep-fryer too, if you have one, but we have no such luxury, and a pan works well as far as we are concerned. Take your chicken out of the refrigerator, and set next to your crumb mixture on the counter.

  4. We’re going to do this slowly and patiently, working one piece of a time, from bowl, to bowl, and into the hot frying pan. Start by taking a piece of chicken from the eggy liquid mixture, and hold it up above the bowl, allowing excess liquid to drip off. Once the chicken is no longer steadily dripping, dredge it through the crumb mixture. You want to really make sure the crumb is getting all over the chicken, so make sure you check it before moving to the fry pan. Once evenly coated, get that chicken sizzling in the pan!

  5. Repeat the above step until you have a full pan of chicken. Don’t overcrowd! Our pan usually fits 4-5 pieces of chicken at a time, so we tend to cook a big load of chicken in two batches. Cook the chicken for four minutes before turning to cook the other side. In a high heat pan this should be long enough to get a beautiful brown (but not burnt) breading. Start taking temperature readings once you’ve flipped the chicken. After four minutes on the other side, you should be approaching the 165-degrees-F safe zone for cooking chicken, but you probably won’t be there yet.

  6. To make sure you chicken comes up to temperature, you can continue to flip and check, flip and check but if you’re worried about burning your breading, you could also remove the chicken from the pan and finish it in a 350-degree oven on a lined baking sheet too.

  7. Once the chicken is thoroughly cooked, place it on a paper-towel lined plate and pat down to absorb excess grease. Serve it up with a ranch-style dipping sauce, or even all on its own.