Oven-Baked Keto Fried Chicken


This low-carb standout is also dairy- and gluten-free and uses a little ingenuity to recreate the fried-chicken taste and texture we know, love and sometimes miss!

  • 4 oz Pork rinds*
  • 1 1/2 tsp Thyme, dried
  • 1 tsp Sea salt, dried
  • 1 tsp Black pepper, dried
  • 1 tsp Oregano, dried
  • 1/2 tsp Garlic powder 
  • 1 tsp Smoked paprika 
  • 12 Legs and thighs bone-in chicken skinless, medium-size pieces
  • 1 Egg
  • 2 oz Mayonnaise
  • 3 tbs Dijon mustard

  1. Preheat oven to 400 degrees.
  2. Crush pork rinds into a mostly powdery texture, with some larger chunks for variety.
  3. Combine pork rinds with thyme, salt, pepper, oregano, garlic powder and smoked paprika. Spread out into a thin layer on a large plate or flat dish.
  4. Combine egg, mayo, and Dijon mustard. Dip each piece of chicken into the egg-mayo mixture, then roll in the pork rind mixture until evenly coated.
  5. Place chicken on wire rack over baking sheet and bake for 40 minutes.  

Serves 12 | Prep Time 50 min

TIP: Substitution

* If pork rinds aren’t your thing, almond flour or meal is a suitable substitute.