Living in Chicago means that we don’t have access to some of the best fried chicken. I crave a good recipe for Nashville Hot fried chicken. When we were down south, we ate fried chicken at least three times. Somehow, they just do it way better.
But, because we have such a deep love for all things deep fried (who doesn’t?) we settle for the fried chicken up here in the North. Since starting our low carb diet, we haven’t really been able to enjoy it nearly as often as we like to.
If you know anything about us, you know that we love to recreate our favorite recipes using low carb ingredients. This recipe for low carb fried chicken is no exception.
Fair warning, this treat should be enjoyed in moderation, as it is in fact deep fried in vegetable oil. You can substitute the oil for any oil that can be brought up to a high heat. Peanut oil/vegetable oil are your best bet.
Instead of using traditional flour, this recipe substitutes the flour for almond flour. It’s almost just as good and you can trick yourself into thinking you’re not eating keto! If you have a peanut allergy, you can substitute for coconut flour.
Let’s get started.
Low Carb Fried Chicken
This low carb fried chicken is perfect for when you're craving a guilty pleasure while trying to lose weight!
- 4 chicken drumsticks bone in
- 2/3 Cup almond flour
- 2 egg whites
- vegetable oil
- 1/4 cup heavy cream
- 1 tsp garlic powder
- 2 tsp cayenne pepper
Begin by heating one inch deep of vegetable oil in a large frying pan on medium high heat. Make sure that your pan has a lid to match it. Heat it uncovered.
In a large bowl, combine whipping cream, egg whites, garlic powder, and cayenne pepper. Mix well.
Dump all of the almond flour into a zip-lock bag.
Take your chicken legs, one at a time, and cover in egg/whipping cream mixture.
Put into plastic bag and shake.
Put chicken leg aside and repeat with remainder of chicken legs.
Once oil is hot, put chicken legs into oil and cook for 3 minutes on each side (or until crispy).
Put heat on medium low and cover. Cook for 10 minutes on each side.
Turn heat back up to high and cook until both sides are fully crispy.
Remove chicken from oil once chicken is cooked, in the middle, to 165 degrees Fahrenheit.
Rest chicken on wire rack to allow grease to drip.