Keto KFC Style Chicken

There’s something about crispy fried chicken that’s hard to beat—especially when it reminds you of KFC, but without the carbs! This version is my go-to when I’m craving that crunch but still sticking to a low-carb day. Made with almond flour and simple spices, this chicken is juicy, crispy, and comforting. Whether I bake it or toss it in the air fryer, it always hits the spot—and the best part? Just 1.5g net carbs per drumstick.

Why I Keep Making This Low-Carb Fried Chicken

This isn’t just another keto fried chicken recipe—this is the one I actually turn to on busy nights or lazy Sundays when I want comfort food without guilt. It’s super easy to throw together with pantry spices and almond flour, and cleanup is a breeze since I mix everything in a plastic bag. Plus, it costs way less than takeout and still gives you that nostalgic fried chicken vibe.

I first tried this when I was experimenting with low-carb alternatives to classic comfort meals. Let’s just say, it’s now a regular in our kitchen. My family can’t even tell it’s keto.

What You’ll Need

Here’s what I use to get that crispy crust and bold flavor:

• Chicken drumsticks (skin-on) – You can swap for thighs, wings, or even breast, but drumsticks give the juiciest results.
• Almond flour – I’ve tried pork rinds and they work, but almond flour gives the best texture and flavor for me.
• Spices
  • Ginger powder
  • Paprika
  • Dried parsley
  • Dried sage
  • Mustard powder
  • Chili powder
  • Chinese five spice (just a pinch—it adds a nice twist)
  • Dried basil
  • Salt and pepper
• Oil for baking or air frying – I usually go with olive oil or avocado oil.

Ways to Mix It Up

Some days, I like to switch things up. Here are a few additions that work beautifully:

• Parmesan cheese – A tablespoon or two mixed with the almond flour adds a nutty, crispy crust.
• Cayenne or chili flakes – For when I want a spicy kick.
• Onion powder – Gives it a tangy twist without adding carbs.
• Smoked paprika – Adds a subtle smoky flavor that mimics deep frying.

Which Chicken Cuts Work Best?

Honestly, anything goes. I’ve made this with:

• Drumsticks (my personal favorite)
• Thighs (juicy and rich)
• Breast tenders (great for kids)
• Wings (super snackable)

This coating even works on pork chops or shrimp if you’re feeling adventurous.

Let’s Talk Instructions (No Mess, No Fuss)

Instead of deep frying (which makes a mess and soaks up oil), I either bake or air fry these. Here’s how I do it:

Step-by-step:

• Dump all your dry ingredients (spices + almond flour) into a clean plastic bag.
• Add the chicken pieces. Seal the bag and shake it well so each piece is nicely coated.
• Press the coating into the chicken through the bag. I even give it a little massage—it helps the coating stick better.

To bake:

• Preheat oven to 350°F (180°C).
• Oil a baking dish or sheet.
• Lay the chicken out in a single layer and spray the tops with a bit of oil.
• Bake for about 45 minutes, turning them a couple of times to brown all sides evenly.
• You’ll know they’re ready when the skin is golden and crispy.

To air fry (my go-to):

• Preheat to 375°F (190°C).
• Spray the basket and chicken lightly with oil.
• Arrange the chicken so there’s space between each piece.
• Cook for 15 minutes, flip, then another 5–10 minutes depending on size.
• The outside should be golden, and the inside juicy and fully cooked.

What to Serve With It

If I’m going for a “fakeaway” KFC meal at home, I’ll serve this with:

• Mashed cauliflower – Creamy and comforting, just like mashed potatoes.
• Crunchy slaw – I make a spicy slaw with cabbage, a dash of apple cider vinegar, and chili flakes. It cuts through the richness perfectly.
• Simple green salad – When I want something light to balance the meal.
• Homemade mayo or ranch – For dipping, obviously.

Sometimes I’ll even slice the leftovers and use them in lettuce wraps or low-carb tortillas for lunch the next day.

Storing and Reheating Leftovers

If you’ve got any leftovers (rare at my place), just pop them in an airtight container in the fridge. They stay good for about 3 days.

To reheat:

• Oven: Bake at 350°F for 10–15 minutes.
• Air fryer: Heat at 350°F for 5–7 minutes.

They stay crispy even after reheating, which is why I love this method.

Common Questions I Get About This Recipe

Can I make this without almond flour?
Sure! Crushed pork rinds or flaxseed meal are decent subs. But for flavor and texture, almond flour wins in my book.

Is this kid-friendly?
Absolutely. You can tone down the spices if needed, but my niece eats it as-is and loves it.

Can I make it ahead of time?
Yes, you can coat the chicken ahead and keep it covered in the fridge for a few hours before cooking. Just let it sit at room temp for 10–15 minutes before popping into the oven or air fryer.

Also try these Low Carb Chciken recipe:-

• Low Carb Keto General Tso Chicken
• Low Carb Curry Chicken Salad
• Low Carb Crustless Chicken Pot Pie