Keto Oven Fried Chicken

Keto Oven Fried Chicken

AuthorthenewfitchefCategory, , , , , , , , DifficultyIntermediate

This low carb chicken dish is perfect for dinner or make ahead meals. This recipe does contain almond flour, so it is not suitable for people with tree nut allergies. If you’d prefer, substitute the almond flour with finely ground pork rinds, though you will need to cut back on the salt. Feel free to adjust the spices as you see fit.

Yields6 Servings
Prep Time18 minsCook Time50 minsTotal Time1 hr 8 mins

6 medium chicken drumsticks (legs), skins removed
1 cup almond flour (or ground pork rinds)
1 ½ tsp salt
1 tsp granulated onion
½ tsp paprika
½ tsp dry mustard powder
½ tsp dried oregano
¼ tsp granulated garlic
¼ tsp black pepper
tsp cayenne pepper (optional)

1

Preheat oven for 350 degrees

2

In a small bowl, combine almond flour with salt, mustard powder, and remaining herbs and spices. Pour mixture into a resealable plastic bag.

3

Remove skins from chicken drumsticks and discard. Place chicken into the bag with coating. Seal bag and shake until all of chicken is well coated. Remove and place drumsticks on a large parchment lined baking sheet.

4

Bake chicken for 45-50 minutes, turning once halfway through cooking process. Once internal temperature of chicken reaches between 175-180 degrees, they are done. While chicken is technically cooked at 165 degrees F., I find that dark meat portions are truly done at higher temperatures. Don’t worry, it will not dry it out. The meat will separate nicely from the bone.

5

Store left over chicken in an air tight container in the refrigerator for up to 4 days. Store in freezer for up to 1 month.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 185
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 3g1%
Dietary Fiber 1.5g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 6 medium chicken drumsticks (legs), skins removed
 1 cup almond flour (or ground pork rinds)
 1 ½ tsp salt
 1 tsp granulated onion
 ½ tsp paprika
 ½ tsp dry mustard powder
 ½ tsp dried oregano
 ¼ tsp granulated garlic
 ¼ tsp black pepper
  tsp cayenne pepper (optional)

Directions

1

Preheat oven for 350 degrees

2

In a small bowl, combine almond flour with salt, mustard powder, and remaining herbs and spices. Pour mixture into a resealable plastic bag.

3

Remove skins from chicken drumsticks and discard. Place chicken into the bag with coating. Seal bag and shake until all of chicken is well coated. Remove and place drumsticks on a large parchment lined baking sheet.

4

Bake chicken for 45-50 minutes, turning once halfway through cooking process. Once internal temperature of chicken reaches between 175-180 degrees, they are done. While chicken is technically cooked at 165 degrees F., I find that dark meat portions are truly done at higher temperatures. Don’t worry, it will not dry it out. The meat will separate nicely from the bone.

5

Store left over chicken in an air tight container in the refrigerator for up to 4 days. Store in freezer for up to 1 month.

Keto Oven Fried Chicken

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