Low Carb Fried Boneless Chicken Thighs
This kitchen-tested fried chicken was a hit at our table. Boneless chicken thighs stay juicy beneath a flavorful almond flour and Parmesan coating. Everyday pantry seasonings build the flavor, while a small amount of baking powder helps the coating fry lighter and crisper.
INGREDIENTS
6 boneless, skinless chicken thighs
1 egg
2 tablespoons unsweetened almond milk or water
1/2 cup almond flour
1/2 cup finely grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Optional: 1/4 teaspoon cayenne pepper
Avocado oil or refined coconut oil, enough to make a 1/2-inch layer in the frying pan
INSTRUCTIONS
Pat the chicken thighs very dry with paper towels. If they are especially thick or uneven, gently flatten them so they cook evenly.
In a shallow bowl, beat the egg with the almond milk or water. (I used homemade almond milk)
In a second shallow dish, combine the almond flour, Parmesan, paprika, garlic powder, onion powder, salt, black pepper, baking powder.
Dip each thigh into the egg mixture and let the excess drip off. Press the chicken firmly into the coating on both sides.
Place the coated chicken on a plate and let it rest uncovered for 10–15 minutes. This helps the coating stay attached.
Pour enough oil into a large frying pan to make a 1/2-inch layer. Heat it over medium heat to about 350°F. If the oil begins to smoke, lower the heat and let it cool slightly before continuing.
Add only one or two thighs at a time so the pan is not crowded. Fry for 4–6 minutes on the first side. Keep the oil between 325–350°F.
Turn the chicken once and cook for another 4–5 minutes, or until browned and cooked through. The thickest part must reach at least 165°F.
Transfer the chicken to a wire rack (if you cannot fit all the chicken in the pan) Remove loose, dark crumbs from the oil before frying the next batch so they do not burn and create smoke.
For a crunchier coating, place the rack over a baking sheet and keep the chicken uncovered in a 250°F oven for 5–10 minutes. Do not stack or cover the chicken before serving.
PANTRY FRIENDLY NOTE
The ingredient list may look long, but most of it is made up of common seasonings. I already had every seasoning in my pantry, so I did not need to buy anything special. The flavor was worth every measurement.
CARBOHYDRATE INFORMATION
Whole recipe: 6 servings
Total carbohydrates: about 21 g
Net carbohydrates: about 14 g
Per serving — 1 chicken thigh
Total carbohydrates: about 3.5 g
Net carbohydrates: about 2.3 g
The amount actually eaten may be lower because some coating usually remains in the bowl.
COOKING TIPS
Almond flour and Parmesan brown faster than regular flour. Use a cooking thermometer, if possible, keep the heat moderate, and adjust the burner as needed. A wire rack and a short uncovered rest in a warm oven allow steam to escape so the coating stays crisper.
“For he satisfies the thirsty and fills the hungry with good things.” Psalm 107:9 NLT
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