Keto Baked Fried Chicken: A Low-Carb Twist on a Classic
If you’re craving the crunchy, savory goodness of fried chicken but want to keep it low in carbs, this Keto Baked Fried Chicken recipe is your answer! This dish offers all the comforting flavors of traditional fried chicken without the guilt. By swapping out all-purpose flour for almond flour and eliminating excess carbs, you can enjoy a deliciously crispy and flavorful meal that fits perfectly into your ketogenic lifestyle. Let’s dive into this easy-to-follow recipe!
Ingredients
To make this flavorful low-carb dish, gather the following ingredients:
- 6 boneless, skinless chicken breasts, cut into thirds
- 1 cup almond flour (for a keto-friendly coating)
- 1/2 teaspoon sea salt
- 1 tablespoon seasoned salt (ensure it’s low-carb; consider making your own blend)
- 3/4 teaspoon black pepper
- 2 teaspoons paprika (smoked paprika adds a nice depth of flavor)
- 1/2 stick (1/4 cup) unsalted butter
- 1 cup buttermilk (you can use unsweetened almond milk mixed with 1 tablespoon of lemon juice or vinegar for a low-carb substitute)
- Cooking spray (optional, for extra non-stick properties)
Directions
Step 1: Marinate the Chicken
Place the thawed chicken pieces in a bowl of buttermilk (or the almond milk mixture). Cover the bowl and let the chicken soak in the refrigerator for 20-30 minutes. This step helps tenderize the chicken and infuses it with moisture.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 3: Prepare the Coating
In a large mixing bowl or a gallon-size Ziploc bag, combine the almond flour, sea salt, seasoned salt, black pepper, and paprika. Mix thoroughly to ensure an even distribution of the seasonings.
Step 4: Prepare the Baking Dish
Cut the unsalted butter into several pieces and place them in a 9 x 13-inch baking pan. Melt the butter in the preheated oven. Once melted, swirl it around to coat the bottom of the pan, ensuring that there are no dry spots. If desired, lightly spray the pan with cooking spray for added non-stick properties.
Step 5: Coat the Chicken
After the chicken has marinated, shake off any excess buttermilk. Dip each piece of chicken into the almond flour mixture, ensuring each piece is completely coated. If using a Ziploc bag, you can shake the bag to coat the chicken evenly.
Step 6: Bake the Chicken
Place the coated chicken pieces in the preheated baking pan, ensuring they are spaced evenly. Bake for 20 minutes. After 20 minutes, carefully turn each piece over and continue baking for another 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 170°F (77°C).
Step 7: Serve
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Enjoy your crispy, keto-friendly baked fried chicken with a side of low-carb vegetables or a fresh salad!
Nutritional Information (per serving, based on 4 servings)
- Calories: Approximately 300
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Sodium: 800mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Net Carbs: 3g
- Protein: 30g
Tips for Success
- Flavor Variations: Feel free to add your favorite herbs and spices to the almond flour mixture for extra flavor. Consider garlic powder, onion powder, or Italian seasoning.
- Crispier Coating: For an even crispier coating, you can briefly broil the chicken for the last few minutes of cooking. Just keep a close eye on it to prevent burning.
- Storage: Leftover baked fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
This Keto Baked Fried Chicken delivers all the comforting, crispy goodness of traditional fried chicken without the carbs. Perfect for family dinners or meal prep, this dish satisfies cravings while keeping you on track with your keto lifestyle. Enjoy every bite!
