One of Mr. Awesome’s most talked about memories of his Granny is about her Fried Chicken and he loves it when his mom brings over Fried Chicken… on the other hand, I can take it or leave it. When we started eating healthier the idea of giving up his favorite fried foods was almost a deal-breaker until I came up with a recipe that didn’t require a ton of special ingredients and that tasted almost as good as the ‘REAL’ thing… if it’s got Mr. Awesome’s stamp of approval then you know it’s got to be GOOD!

We like to use the chicken with the skin on but this would also work with boneless skinless chicken or chicken tenders… just adjust the cooking time. This recipe is similar to the recipe that we use for the Fried Gizzards so you might want to check those out too! While I’m not particularly crazy about Fried Chicken, I can eat my weight in Fried Gizzards… no jokes!

These are the measurements that I use but sometimes I do have to make extra breading mixture up. That’s ok though because I just add a little to the bowl for the chicken and then store any leftover breading or pork rinds in the freezer which makes it easy to fry up a quick snack when we want one later on. If you don’t care for pork rinds you can just omit this step in the recipe.

Keto Fried Chicken

Note that you may need a bit more of the breading as it sometimes ‘sticks’ better than other times but I just mix it up in small batches and keep it aside until I need it so that I can store it in the freezer if it isn’t used.

Ingredients:

• 1-2 pounds of chicken with skin, cleaned and rinsed well

• 1 c. almond flour

• 1 c. coconut flour or use all almond flour

• 1-2 T. Garlic salt

• 1-2 t. black pepper

• 1-2 T. Tony’s seasoning, optional

• 3-4 eggs

• 1-2 T. milk or water for egg mixture

• Oil for frying – try to use peanut, coconut, avocado, or olive oil

• Pork rinds– I use a 5 oz bag at a time and make more as I need them

Directions:

Make sure that the chicken is well-cleaned before starting the process. Some people like to soak it for 1-2 hours or overnight in buttermilk, but I usually don’t do this and it is fine.

In a medium-sized bowl, mix together the flours and seasonings, and set aside.

In a small bowl, whisk the eggs and add the 2-4 T. of water or milk, set aside.

Use a food processor or blender to turn the pork rinds into crumbs.

Get a medium to large-sized skillet and heat it on the stove with enough oil to

cover about an inch of the bottom. If using the air fryer don’t worry about this part

– see notes below.

Once the oil is hot you can start frying the chicken – fry in small batches.

Take one piece at a time and put it in the egg mixture, turn gently to coat.

Remove from the egg mixture and put into the flour mixture, turn gently to coat.

Next, shake off the excess flour and put it back into the egg mixture, and then coat it with pork rinds. I use a small bowl to keep some pork rinds in and just add more as needed so I can save them for later if there are any leftovers.

Gently place the coated chicken in the HOT oil – be very careful!

Fry for 5-6 minutes or until golden brown and crispy.

Remove from oil and drain on a plate lined with paper towels.

Once these have cooled slightly take a small taste test of the breading to see if you need to adjust the seasonings for the rest of the batch.

Repeat the steps for breading and frying.

I also check the internal temperature and then place them in the oven for a few additional minutes if they need to cook longer. A warm oven also helps to store the cooked chicken while you are frying the rest of the batch.

Air Fryer Method

If using the air fryer then you can bread them as directed above and then spritz with a light coat of oil before placing them in the air fryer.

Fry them at 400 for 5-10 minutes or until browned. Adjust the time as needed for your machine.