Spicy Keto Fried Chicken Thighs

The spicy keto fried chicken thighs are a carb-conscious twist on classic fried chicken, using almond flour and parmesan cheese for a crunchy, flavorful coating. Juicy chicken thighs are seasoned with paprika, garlic powder, cayenne, salt, and pepper, then fried in coconut or avocado oil until perfectly golden and crisp. This keto-friendly comfort food keeps net carbs low while delivering big, satisfying flavor and texture.

Course Dinner, Lunch, Main Course

Cuisine American, Keto

Keyword almond flour fried chicken, gluten free fried chicken, keto fried chicken, low carb fried chicken, spicy chicken thighs

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 420kcal

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

To keep the coating as crisp as possible, avoid crowding the pan and always rest the cooked chicken on a wire rack instead of paper towels. For meal prep, store cooled chicken thighs in an airtight container in the refrigerator for up to 4 days, then reheat in a 375°F oven or air fryer until hot and crispy, about 10 to 15 minutes. Serve with low-carb sides such as roasted broccoli, cauliflower mash, or a simple green salad with olive oil and lemon. This recipe is naturally gluten free and typically provides about 2 to 3 grams of net carbs per serving, depending on the specific brands of almond flour and parmesan used.

Nutrition