This keto Southern fried chicken is the real deal — properly fried, golden, and crunchy — just made with low carb, gluten free ingredients. It’s coated in a seasoned blend of coconut flour and almond flour, which gives you a crisp exterior without traditional flour.
This recipe includes three cooking options: frying, baking, and air frying. Frying delivers the most authentic Southern-style texture and flavor, while baking and air frying offer lighter, more hands-off alternatives depending on your preferences.
The updated coating uses a half-and-half mix of coconut flour and almond flour. Coconut flour alone can brown too quickly, while almond flour helps mellow that out and creates a more balanced crust. The combination gives you better texture, better color, and a coating that holds up well during frying.
If you’re frying, oil temperature matters here. Keeping the oil at a moderate heat is key so the flours don’t burn before the chicken is cooked through. You’re looking for steady bubbling and even browning — not aggressive sizzling. Taking your time pays off and gets you a juicy interior and golden exterior instead of a burnt crust and possibly raw meat in the middle.
For baking or air frying, the coating will be lighter but still flavorful. Both methods work best when the chicken is spaced out and flipped partway through cooking to encourage even browning. It’s a solid option for easier cleanup or when frying just isn’t happening that day.
Whether you fry or bake it, this is a practical, satisfying way to enjoy Southern-style fried chicken on a low carb or gluten free diet — without pretending baked chicken is the same thing as fried.
This recipe is featured in the Week 4 Keto Low Carb 7 Day Menu Plan
Southern Fried Chicken Tips & FAQ
Is this chicken actually fried?
Yes. Frying is the primary and most authentic method, and it produces the best texture and flavor. Baking and air fryer options are included for convenience, but frying gives the crispiest, most traditional result.
Why use both coconut flour and almond flour?
Coconut flour alone can brown too quickly and burn before the chicken is cooked through. Almond flour helps balance the coating, improving both color and texture. The combination creates a more even, forgiving crust. That said, if you have a nut allergy the recipe works with all coconut flour.
What oil temperature works best for frying?
Moderate heat is key. The oil should bubble steadily when the chicken is added, but not aggressively. Oil that’s too hot can cause the coating to burn before the chicken reaches a safe internal temperature.
Can I use the air fryer instead?
Yes. The air fryer works well for a lighter option with less oil. While it won’t fully replicate deep-fried texture, it still produces flavorful, crisp chicken when sprayed lightly with oil and cooked at the proper temperature.
Can I bake this instead of frying?
Yes. Baking is a good alternative if you prefer a hands-off method. Using a rack and flipping the chicken halfway through helps promote even browning.
How do I know when the chicken is done?
The safest way is to use a meat thermometer — the internal temperature should reach 165°F. If you don’t have one, cut into the thickest piece and make sure the meat is no longer pink.
What’s the best way to reheat leftovers?
Reheat in the oven or air fryer to help restore crispness. Microwaving works but will soften the coating.
Cooking Method Notes
- Frying: Best flavor and texture
- Air Fryer: Crisp, lighter option with minimal oil
- Baking: Easiest cleanup, mild crunch
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Keto Southern Fried Chicken (Low Carb & Gluten Free)
- Total Time: 0 hours
- Yield: 6 servings 1x
- Diet: Diabetic
Description
This keto Southern fried chicken uses a seasoned blend of coconut flour and almond flour for a crisp, flavorful coating without traditional flour. Includes frying, baking, and air fryer options, with frying offering the most authentic Southern-style result.
Ingredients
- 5lbs chicken leg quarters
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 tablespoons avocado oil for the pan
Instructions
- In a large bowl, combine the chicken, salt, pepper, garlic powder, and paprika.
- Using your hands, massage the spices into the chicken and be sure it’s well coated. Cover and refrigerate for at least 2 hours or overnight.
- To prepare: Add the coconut flour to the seasoned chicken and toss well to coat.
- Heat oil about 2 inches deep in a large, heavy bottomed pan (cast iron is ideal or use a deep fryer if you have one) to 375 degrees (F). Add chicken in batches. Don’t overcrowd the pan or it won’t get crisp. Cook for about 8 minutes per side, or until a rich, golden brown.
- Test with a meat thermometer to ensure that the internal temperature of the meat reaches 165 degrees. If you don’t have one, cut into a piece and make sure the meat isn’t pink before serving.
To bake instead of fry:
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Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top if you have one (this helps with airflow and browning).
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Arrange the coated chicken pieces on the rack or baking sheet, leaving space between each piece.
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Lightly spray or brush the chicken with oil to encourage browning.
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Bake for 35–45 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.
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For extra browning, you can finish under the broiler for 1–2 minutes, watching closely to prevent burning.
Note: The baked version will be lighter and less crisp than frying, but still very flavorful.
Air Fryer Instructions (Optional)
To air fry instead of fry:
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Preheat air fryer to 380°F.
-
Lightly spray the air fryer basket with oil.
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Arrange the coated chicken in a single layer, leaving space between pieces. Work in batches if needed.
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Lightly spray the tops of the chicken with oil.
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Air fry for 18–22 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.
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For darker color, increase the temperature to 400°F for the final 2–3 minutes if needed.
Air frying produces a crisp exterior, though it won’t fully replicate deep-fried texture.
Notes
Cooking note: Because the coating uses coconut flour and almond flour, moderate heat is important. Too high a temperature can cause the coating to brown too quickly before the chicken is fully cooked.
- Prep Time: 10 minutes plus marinating time
- Cook Time: 30 minutes
- Category: keto dinner recipes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 thigh+1 drumstick
- Calories: 425
- Fat: 32g fat
- Carbohydrates: 1g net
- Protein: 34g
Alicia says
That was amazing. Just used drumsticks, but hit the mark. I have been craving fried chicken and was happy I found this recipe. Thank you!
Deryk Pedersen says
Was a little wary of just using the coconut flour to coat the chicken, but I was wrong! They fried up beautifully in my deep fryer and tasted great. Might add some cayenne the next time to add a bit of heat and marinate longer then two hours – the suggested overnight sounds like a good idea, but other than that it was perfect and will be made again for sure.
Kelly says
I tried this recipe and for some reason it didn’t crisp at all…bot sure what went wrong but I hate frying. I guess I’ll stick to my original frying and that is using almond flour and parmesan cheese and cry in coconut oil.
Karen says
This chicken was wonderful. Thank you so much for posting this. I have several dietary restrictions and it was great to cook something that was healthy and taste wonderful.
patti says
When you say a serving in 2 pieces, do you basically mean a leg? By the way, my Low carb is very excited to try this – he misses his breaded fried chicken and I am hoping this recipe will make him happy!
Naomi Wright says
As always, Melissa always knows how to read my mind:)
Thanks Bill for the tip!
Over 20 years ago, an n old boyfriend’s brother would stir a little wheat germ into an egg batter. This eliminated the need to double dip the flour. The chicken was so crispy!
Naomi says
And he’s right! I learned that trick over 25 years ago. My old boyfriend’s brother (deceased now) told me to mix a little water, egg and wheat germ.
Suzanne says
This was so delicious. I will make again. My husband and son loved it too!!
Carol Ann Napolitano says
Mellissa, have you ever cook with Asian fish sauce? I bought some from the little Asian market near my home, I think I’m gonna try a tiny bit rubbed into the chicken with the spices, it gives a really nice taste, I rub it on chicken that i roast in the oven, it gives it almost of deep fried flavor to the skin. That’s that nice flavor you taste when you get wings, from a Asian take out, I noticed that after i started using it. Don’t add too much though. I find it will tenderize the meat or chicken too if you let it sit for awhile. I just wanted to tell ya, sometimes little things can make a big difference. It doesn’t have to be a Asian dish, it just adds flavor. I really like using it, just thought I’d pass it on to ya. Thank You.
Carol Ann Napolitano says
I’m not to sure if i agree with what you said, “fat is where it’s at” when it comes to bacon fat, but I add coconut oil to my tea and vanilla whey protein milk shake, every morning. I think that it’s the type of fat that makes the difference. I bought so much coconut flour, and I haven’t made fried chicken in so long, I hope this will work, I need to find more ways of using up this flour. I like the way almond flour taste in pancakes better, and I don’t like that eggy taste you get when adding a lot of eggs to coconut flour recipes. Wow, you have a lot of comments here. The chicken looks great, I hope it taste as good. I’m gonna give this a go. Thanks!
Gmed5150 says
WOW! Just made this with almond flour, pork skins, and parmesan cheese for the breading along with the spices in this recipe and WOO HOO! BAKED the leg quarters at 400 for an hour and YUH-hummy! Thank you for a great recipe. Now I can satisfy my craving for fried chicken without the carbs.