If you’ve ever craved crispy, golden fried chicken but wanted to avoid carbs, you’re in luck. Our spicy keto fried chicken thighs deliver all the satisfying crunch and bold flavor you love—without derailing your low-carb lifestyle.
Why add this recipe to your rotation? Because it’s not just fried chicken labeled keto; it’s a delicious, low-carb twist that satisfies cravings and fits your macros seamlessly. Packed with spice and healthy fats, it’s made using accessible pantry staples like almond flour and parmesan cheese—no obscure keto flours needed. Plus, it reheats perfectly.
The Secret to Making It Keto
How do we make it keto-friendly? We replace traditional flour with a crunchy blend of almond flour and grated parmesan, seasoned with paprika, garlic powder, cayenne, salt, and pepper. Frying in coconut or avocado oil brings the ideal golden crisp without excess carbs.
Our choice of chicken thighs ensures juicy, flavorful bites while keeping your meal keto-compliant. Almond flour adds that signature crunch, and parmesan provides a golden, crispy texture with a savory punch. The spice mix balances warmth and heat, customizable to your preference.
Crunchy, Juicy, and Reheat-Ready
Expect a perfect crunch on the outside with tender, juicy chicken within—no mushy coatings or bland bites here. This recipe proves keto comfort food can be indulgent and satisfying.
To get it just right: pat chicken dry, coat evenly with the almond-parmesan mix, fry at 350°F (175°C) for crispness without burning, and rest on a wire rack to maintain texture.
Perfect for Prep and Pairing
For meal prep, store cooked chicken thighs in an airtight container for up to 4 days or freeze for longer. Reheat in the oven or air fryer at 375°F (190°C) for 10–15 minutes to keep them crispy—microwaving is a no-go if you want crunch.
Enjoy with keto-friendly sides like roasted broccoli, zucchini fries, or a fresh salad drizzled with olive oil and lemon. Dip in keto ranch or hot sauce for extra flavor, or snack straight from the fridge.
This spicy keto fried chicken thigh recipe is your new go-to for flavorful, low-carb comfort food that never compromises on taste or texture. Ready to fry up some keto magic?
Spicy Keto Fried Chicken Thighs
Equipment
- Mixing Bowls
- Shallow dish
- Tongs
- Deep skillet or Dutch oven
- Instant-read thermometer
- Wire rack
- baking sheet
- Paper towels
Ingredients
For the chicken
- 2 pounds bone-in, skin-on chicken thighs about 6 to 8 thighs, patted very dry
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs beaten
For the spicy keto coating
- 1 cup blanched almond flour finely ground, not almond meal
- 1/2 cup finely grated parmesan cheese powdery style works best
- 1 tablespoon paprika sweet or smoked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper use less for milder heat
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt for the coating
For frying and serving
- 1 1/2 cups refined coconut oil or avocado oil for shallow frying, enough to reach about 1/2 inch up the pan
- 1 tablespoon hot sauce sugar-free, for serving, optional
- 1/4 cup keto ranch dressing for dipping, optional
Instructions
- Pat the chicken thighs very dry with paper towels and season them on both sides with the salt and pepper.
- Crack the eggs into a shallow bowl and beat until smooth to create an egg wash.
- In a separate shallow dish, combine the almond flour, parmesan, paprika, garlic powder, onion powder, cayenne, oregano, and additional salt, and mix until evenly blended.
- Dip each chicken thigh into the egg wash, letting excess drip off, then press it into the almond flour mixture, coating all sides and gently pressing so the coating adheres well.
- Place the coated thighs on a plate or wire rack and let them rest for a few minutes to help the crust set while you heat the oil.
- Pour the coconut or avocado oil into a deep skillet or Dutch oven to reach about 1/2 inch up the sides and heat over medium to medium-high heat until the oil reaches about 350°F, using a thermometer if possible.
- Carefully place a few chicken thighs in the hot oil skin side down without crowding the pan, and fry until the coating is deep golden brown and crisp on the first side, about 6 to 8 minutes.
- Turn the thighs and continue frying until the second side is golden and the internal temperature reaches 165°F, about another 6 to 8 minutes, adjusting the heat as needed to maintain a gentle sizzle without burning the coating.
- Transfer the cooked chicken to a wire rack set over a baking sheet to drain and stay crisp, and repeat with the remaining thighs, adding more oil if needed and allowing it to return to temperature between batches.
- Let the fried chicken rest for a few minutes, then serve hot with sugar-free hot sauce and keto ranch, or cool completely for meal prep and reheating in the oven or air fryer.
Notes
Nutrition
