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Keto Fried Chicken (Paleo, Whole30, Dairy Free)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Category: Entree
  • Method: Stove Top
  • Cuisine: American


This easy, crispy low carb chicken is deliciously crispy and breaded in a mix of nut meal and ground up pork rinds then baked to crispy perfection!



  • 1lb boneless skinless chicken thighs
  • 1lb boneless skinless chicken breast
  • 2 cups crispy pork rinds (Epic Bar Salt + Pepper ones are bomb)
  • 2 cups hazelnut or almond meal
  • 1 tsp Wild Foods Co Truffle Salt (or favorite salt)
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 3 eggs, beaten


  1. Pre-heat oven to 400F. Place a cooling rack or broil rack over the sheet pan and spray with fat. Set aside.
  2. Pulse pork rinds, hazelnut meal & seasoning in a food processor until pork rinds are crumbly and the mix looks like flour. Pour out on to a large plate.
  3. In a bowl beat eggs together until frothy.
  4. Cut your chicken into strips. Make them as uniform as possible. I like them to be about 2 inches around and 4-5 inches long.
  5. Dredge chicken in eggs then in breading mix and place or prepared baking rack/sheet.You only need to coat the thighs once, just make sure they are evenly coated.
  6. Bake at 400F for 40-45 minutes until toasty!
  7. Remove from the oven and let cool for 5 minutes before serving.
  8. I like to mix up some sauces for dipping! Some of our favorites include mayo + dijon mustard, mayo + ketchup + mustard, guacamole, chimichurri + mayo and Primal Kitchen Ranch!
  9. Meal Prep
  10. These store really well! Let them come to room temp then store in an air tight container. Toast or make to heat!


  • Serving Size: 1/8 recipe
  • Calories: 658
  • Fat: 43
  • Carbohydrates: 7
  • Fiber: 3
  • Protein: 65