Forget everything you thought you knew about fried chicken! We’re ditching the carbs but keeping all the incredible flavor and satisfying crunch with this Parmesan-crusted chicken thigh recipe. The secret is a brilliant blend of almond flour and savory parmesan cheese, seasoned with a gentle kick of cayenne and paprika. Each bite delivers a shatteringly crisp, golden-brown crust that gives way to incredibly tender, juicy dark meat. It’s the ultimate low-carb comfort food that’s quick enough for a weeknight but impressive enough for guests. Get ready to fall in love with fried chicken all over again!
Ingredients
• 4 boneless, skinless chicken thighs, about 1.5 lbs or 680g
• 3-4 cups / 700-950 mL neutral oil for frying, like avocado or canola oil
• 2 large eggs
• 2 tbsp / 30 mL heavy whipping cream
• 2/3 cup / 65g grated parmesan cheese
• 2/3 cup / 75g blanched almond flour
• 1 tsp / 6g salt
• ½ tsp / 1g black pepper
• ½ tsp / 1g cayenne pepper
• ½ tsp / 1g paprika
Instructions
1. Directions
2. In a shallow bowl, whisk together the eggs and heavy whipping cream to create your egg wash. Set aside.
3. In a second shallow bowl, combine the grated parmesan, almond flour, salt, black pepper, cayenne, and paprika. Mix with a fork until evenly distributed.
4. Pat the chicken thighs completely dry with a paper towel, then cut each thigh into 3 uniform pieces. Ensuring the chicken is dry is crucial for a crispy crust.
5. Working one piece at a time, dredge a piece of chicken in the dry breading mixture, dip it completely into the egg wash, then press it firmly back into the dry mixture, ensuring a thick, even coat.
6. Pour about 2 inches of frying oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until a thermometer reads 350°F (175°C).
7. Carefully place a few pieces of coated chicken into the hot oil using tongs, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping halfway through, until deep golden brown, crispy, and cooked through.
8. Remove the cooked chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
9. Repeat the frying process with the remaining chicken, ensuring the oil returns to 350°F between batches. Serve immediately for the best texture.
Nutritional Information
• Serving Size: 1 (3 pieces) • Calories: 610 • Protein: 48g • Fat: 44g • Net Carbs: 3g. Please note, this is an estimate and can vary based on and oil absorption.
Pro Tips
• for Perfect Fried Chicken
• Use a cooking thermometer to maintain an oil temperature of 350°F (175°C). Too low and the chicken gets greasy; too high and the breading burns before the inside is cooked.
• For an extra-adherent crust, let the breaded chicken rest on a wire rack for 10-15 minutes before frying. This helps the coating set.
• Fry in batches to avoid overcrowding the pot. This keeps the oil temperature stable and ensures every piece is perfectly crispy.
• Drain the cooked chicken on a wire rack instead of paper towels. This allows air to circulate, preventing the bottom from becoming soggy.
