Plants + Animals Keto Fried Chicken

Been wondering how we keep the carbs out of our iconic fried chicken? Wonder no more! The Plants + Animals team is here to show you how to bring delicious, keto comfort food to your kitchen. Dig into the recipe below, and stop by our restaurant to try it with some of our crispy root fries!

This recipe is in 2 parts, the dry and wet mixes. It makes enough to coat 5lbs of chicken. We use thighs, which tend to stay juicier and have more flavor than breasts, but this works equally well with breasts. For further experimentation, this mix also works well for chicken fried steak!

Ingredients

Wet Mix

  • 2 eggs beaten
  • ¼ cup heavy cream or buttermilk
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon pepper

Dry Mix

  • ½ cup Ground Pork Rinds. We use Bacon’s Heir Pork Panko for ours, but any pork rinds will work.
  • ½ cup cornstarch
  • 1 cup coconut flour
  • 1 tablespoon garlic powder 
  • 1 tablespoon onion powder
  • ½ tablespoon salt
  • 1 teaspoon pepper
  • ½ tablespoon paprika
  • ½ teaspoon cayenne

Directions

Mix wet mix ingredients together and thoroughly coat chicken. Once chicken is coated with wet mix, in a separate bowl, toss in dry mix to cover thoroughly. This is best done in small batches to avoid clumping of the dry mix. 

Now that your chicken is coated, it’s ready to fry. Using your deep fry method and vessel of choice, heat oil to 325 degrees. Once at temperature, fully submerge pieces for 5-7mins until golden brown. If using a meat thermometer make sure the internal temperature reaches 165 degrees.

Nutritional Data

Serving size: 4oz

  • Calories: 164.45
  • Protein: 26.52g
  • Fat: 5.87g
  • Net Carbs: 0.83g

How did your recipe turn out? Tag us on social at @plantsandanimalsla with pics of your new hot keto fried chicken!

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