Made with seven simple ingredients and ready in about an hour, it’s an easy weeknight recipe that everyone will love. I can’t believe how delicious this chicken is! Baked in the oven (much like these very simple yet reliable baked drumsticks) and coated with crushed pork rinds, it’s amazingly close to the real Southern fried chicken I used to make in the past. Oven-baked keto fried chicken coated in pork rinds is so good, so crispy on the outside and juicy on the inside, that I don’t miss the frying anymore. I’m sure you’ll agree - deep frying is no fun. Baking is so much easier.
Ingredients
You’ll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Crushed pork rinds: You can make your own or buy prepackaged “pork rind panko.” Spices: Black pepper, garlic powder, paprika, and dried thyme. There’s no need for salt because pork rinds are very salty. Eggs: I dip the chicken pieces into them prior to coating them. Skin-on chicken parts: I tend to use thighs, drumsticks, or a mix of both.
Instructions
Making keto fried chicken is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Crush pork rinds into panko-style crumbs, then season them with spices. Dip the chicken pieces in eggs and dredge them in a mixture of crushed pork rinds and spices. Place the coated chicken pieces in a rimmed baking sheet on a greased rack. Bake until browned and cooked through, 40-45 minutes in a 400°F oven.
Expert tips
- Coat the chicken pieces lightly - they don’t need a thick layer of panko on them, and focus on the tops. The bottoms won’t be crispy anyway.
- Divide the crushed pork rinds into at least two portions. The more chicken pieces you dip in the coating, the soggier it becomes. Dividing it into two portions ensures you can dip the chicken into dry, crispy pork panko.
- I like to use paprika in this recipe, not just for its flavor, but also because it adds gorgeous color to the chicken.
- Pork rinds are very salty, so I don’t add any salt. If you wish, you could add 1 teaspoon of kosher salt to the pork rind mixture.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Instead of dipping the chicken pieces in eggs, you can dip them in thick buttermilk. Another option is to coat them in mayonnaise or in Dijon mustard (or in a mixture of both).Another great way to change up the basic recipe is to experiment with different spices. Tasty options include smoked paprika, ground cumin, and dried oregano.
Serving suggestions
I like to serve keto fried chicken with a side dish that can be baked in the oven with the chicken. So I often serve it with one of the following sides:
Roasted cauliflowerRoasted cabbage wedgesJicama fries
Storing leftovers
As you can probably guess, this is the type of dish that is best enjoyed fresh, both in terms of flavor and in terms of texture. But if you do end up with leftovers, you can place them in an airtight container on paper towels and keep them in the fridge for up to 4 days. Reheat them gently, covered, in the microwave on 50% power. Or enjoy them cold! Cold leftover chicken is yummy, and not just on a picnic. 🍗
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
