Low Carb Crispy Chicken Recipe

Low Carb Crispy Chicken Recipe

I’ve been eating low carb all day everyday since July and the hardest part has been when I start craving some delicious crunchy and yummy and oh so tasty fried chicken. I’m not completely giving up carbs for the rest of my life (or fried chicken), but eating low carb is a life style change that has been working great for me and I do allow myself some cheat days on special occasions. For now my low carb crispy chicken recipe is the perfect meal to satisfy my fried chicken cravings while avoiding wheat flour.

It’s an easy meal to make if you plan a bit ahead. The actual prep of the chicken takes me about 10 minutes for me (now that I make it so often). It’s just letting the “breading” sit on the chicken for about an hour that you’ll need to plan ahead for. Trust me. It’s worth letting it sit on there.


Are you ready to make this for yourself?

5 from 1 vote

Low Carb Crispy Chicken

My low carb crispy chicken recipe is the perfect meal to satisfy my fried chicken cravings while avoiding wheat flour.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


  • 8 small to medium chicken thighs bone in and skin on
  • 1.5 cups almond flour I like Bob's Redmill Almond Flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 - 2 tsp salt to taste
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • pepper to taste
  • 2 eggs
  • olive oil for baking


  1. Pat the chicken thighs dry. We like to let them sit for a bit in the fridge to dry them a bit longer.

  2. Mix together all the dry ingredients in a bowl. In a separate bowl whisk the eggs.

  3. Coat each chicken in the whisked eggs. Coat the chicken in the the dry ingredients.

  4. Let the chicken sit for about 45 minutes on a plate before baking. My husband (the best cook in this family) tells me this will help ensure that the coating won't fall off while baking.

  5. Bake on a lightly oiled baking sheet (the baking sheet should have sides) at 400°F for 20 - 30 minutes. You will know the chicken is done when you've checked the internal temperature (over 165°F).

I’d love to find out if you have made this recipe for yourself and if there are any yummy recipes that you love and want to share.

– Chelsey

Disclosure: I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.


  • Karen Evans on said:

    Great recipe. Do you leave the chicken once coated on the kitchen counter or do you put it in the frig for the 45 minutes?

    • Chelsey on said:

      Hi Karen,

      I’m sorry I missed your comment! We keep it uncovered in the fridge.

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