How to Make Keto-Baked Fried Chicken

Did you know that in the U.S. alone, fried chicken is a top comfort food, with Americans consuming more than 1.25 billion orders every year? The flavor, crunch, and juiciness are irresistible—but the greasy aftermath and carb overload? Not so much. That's why we created this Keto Baked Fried Chicken recipe. It’s low-carb, keto-friendly, oven-baked (not fried!), and packed with that crave-worthy crunch you thought you could only get from deep-frying. This is where comfort food meets clean eating, and trust us—you won’t miss the breadcrumbs or the oil.

Now, let’s dive into the details so you can whip up this high-protein, golden-baked masterpiece with ease.

How to Make Keto-Baked Fried Chicken 

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 1 hour and 15 minutes

Servings: 6–8

Ingredients

• • 4 lbs chicken breasts (sliced into strips or left whole)
  • 2 eggs
  • 1/2 cup heavy cream
  • 3/4 cup almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups crushed pork rinds
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • Fresh basil (optional, for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Use paper towels to pat your chicken breasts completely dry—this helps the coating stick better.
3. Using the salt & pepper grinder, sprinkle salt and pepper generously over the chicken for a base layer of flavor.
4. In a medium mixing bowl, whisk together the eggs and heavy cream until frothy.
5. In another large bowl, combine almond flour, crushed pork rinds, Parmesan cheese, garlic powder, and paprika. Stir thoroughly.

6. Dip each chicken piece into the egg mixture, then roll it in the coating mix. Press the mixture into the chicken to ensure it sticks.

7. Place the coated chicken pieces onto the prepared baking sheet. Bake for 40–45 minutes or until golden brown and the internal temp reaches 165°F.

8. Top with fresh chopped basil if desired and serve hot with your favorite low-carb dipping sauce.

Tips & Variations to Try for Keto Chicken

• Spice it up: Add cayenne pepper or chili flakes to the coating mix for extra heat.
• Make it dairy-free: Skip the Parmesan and substitute it with nutritional yeast for a cheesy flavor.
• Swap the meat: Use boneless chicken thighs or even drumsticks if you want more juiciness.
• Double coat: For extra crunch, repeat the dip-coat process once more before baking.
• Add crunch: Top with crushed sea salt after baking for a restaurant-style finish.

Health Benefits

• Low in carbs: Thanks to almond flour and pork rinds, you skip the carb-heavy breadcrumbs altogether.
• High in protein: Chicken breast is lean and packed with muscle-building protein.
• Heart-healthy fats: The use of heavy cream and canola oil supports healthy fat intake, perfect for a keto lifestyle.
• No deep-frying required: Less oil = less inflammation and no greasy mess.

Make Your Own Keto-Baked Chicken!

Let’s be real: fried chicken is a hard craving to shake. But with this Keto Baked Fried Chicken, you can satisfy those crispy, savory desires without a drop of guilt (or deep fryer cleanup). It’s one of those meals that feels indulgent but fits your clean eating goals.

Pair it with a leafy side salad, or some cauliflower mash, or just devour it straight off the tray. You earned it. And hey—don’t be surprised if this becomes your weekly staple.

Other Kitchen Tools You’ll Love

Want to make keto cooking even easier? Check out these must-have tools from Zulay Kitchen:

• • Silicone Spatula Set – Great for mixing batters and coatings without waste or mess.
  • Balloon Whisk – Whip eggs and cream into the perfect froth in seconds.
  • Mixing Bowl Set with Lids – Prep, mix, and store with style and convenience.

Frequently Asked Questions About This Recipe

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are slightly fattier, making them even more flavorful and juicy. They bake up beautifully using the same coating process. Just be sure to adjust the cooking time slightly—thighs may need an extra 5–10 minutes in the oven depending on thickness. Always check for an internal temperature of 165°F to ensure they're fully cooked and safe to eat.

Are crushed pork rinds really necessary?

Yes, they’re the magic that mimics the crunch of traditional fried chicken! Pork rinds are naturally low-carb and high in fat, making them perfect for keto recipes. If you’re not a fan, you can try crushed keto cereal or additional almond flour, but the crunch won’t be quite the same. The pork rind coating gives it that crispy, golden finish people rave about.

What dipping sauces go well with this keto chicken?

Great question. Keto-friendly options like ranch dressing, sugar-free BBQ sauce, garlic aioli, or spicy mustard work beautifully. You can even make your own creamy dipping sauce with sour cream, lemon juice, and herbs. Just watch out for added sugars in store-bought sauces—many sneak in carbs where you least expect them!

Can I make this recipe dairy-free?

Definitely. Swap the heavy cream with coconut milk or almond milk, and use nutritional yeast instead of Parmesan cheese. You’ll still get great flavor with that same crispy texture. 

How do I store and reheat leftovers?

Let leftovers cool completely before placing them in an airtight container. Store in the fridge for up to 4 days. To reheat, pop them in a 350°F oven or air fryer for 8–10 minutes to bring back the crispiness—microwaving will make the coating soft. You can also freeze the chicken after it’s cooked and reheat the same way.

What can I serve with this keto-baked chicken?

Tons of options! Cauliflower rice, roasted veggies, zucchini fries, or a green salad with a creamy dressing pair perfectly.If you’re keeping it keto, aim for sides that are low in carbs but high in fiber and healthy fats. For extra flavor, drizzle the whole meal with olive oil and fresh lemon juice.

Can I prepare this chicken ahead of time?

Yes! You can coat the chicken and store it (unbaked) in the fridge for up to 12 hours. When ready, simply bake as directed. If you want to freeze it, freeze the coated but uncooked chicken on a tray, then transfer it to a freezer bag. When baking from frozen, add 10–15 minutes to the cooking time and check for doneness.