Crispy Fried Chicken

Crispy and delicious keto fried chicken!

Summer time is the perfect time for making great memories and sharing EXCELLENT food. One of my favorite picnic foods has to be, without a doubt, a piece of juicy and crispy fried chicken!

Now, I may not be a Southerner, but fried chicken has to meet a certain criteria in my book:

  1. It MUST be crispy.
  2. It MUST be moist.
  3. It MUST be seasoned well.

After experimenting with a few different types of breading for my chicken (and honestly, being a little disappointed), I was blown away when I came across a suggestion for pork rinds (you may know them as chiccarones, cracklings or scratchings). Really? Pork rinds?

Yep. And I’m really glad I decided to try it out.  Even if you don’t like pork rinds (I honestly don’t care for them), you will LOVE these!  For this recipe I used boneless chicken breasts and cut into strips, but it would work well with any piece! Just make sure to watch the cooking temperature for different cuts.

Keto Crispy Fried Chicken

By Dominic Published: June 14, 2013

  • Yield: 12 tenders (6 Servings)
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 35 mins

A crispy and delicious fried chicken that is coated with a ranch-flavored pork rind crust. You'll be amazed that these are low in carbs!



  1. Start by rinsing off your raw chicken and patting dry.
  2. Beat egg, heavy cream, 1/4 of the ranch mix and hot sauce together into a shallow bowl.
  3. Soak chicken strips in mixture for 5 minutes.
  4. Pour oil until it has about an inch depth and heat on medium-low heat.
  5. Crush an entire bag of pork rinds in a ziplock bag (I used an empty wine bottle to smash them with) and add the rest of the ranch mix.
  6. Remove the chicken strips and drop into the ziplock bag filled with crushed pork rinds. Shake and toss to coat each one.
  7. Once the oil is heated (around 350 F, use a thermometer if you can), slowly drop the chicken strips inside. Be careful not to overcrowd the pan
  8. After 2-3 minutes, flip onto the other side. This will generally depend on the thickness of your chicken.
  9. After cooking, carefully remove and cool on either a wire rack or plate lined with paper towels. You want all the excess oil to be extracted from the chicken. Let cool for 5 minutes and enjoy!

    This recipe would be fantastic paired with some braised collard greens (and a hamhock of course) or some cheese covered cauliflower!

    What are your favorite summer recipes? Comment below!



    1. Deb Doherty says

      Dominic, I made these for lunch today and they were wonderful. Thanx for sharing the recipe. If I can add one more thing, Step 6 says toss to coat eat one. I think you may want to edit that to say each one. Thanx again, Deb

      • says


        I just calculated the macros and calories for this and here are the stats:
        Macro/Nutrition: For 4* 1 oz chicken tenders, these come out to roughly 420 calories, 5 carbohydrates, 23 grams of fat, and 44 grams of protein per serving!

        Hope you enjoy :)


    2. Hannah says

      Oh. Heck. Yes!!! I’m newer to this keto thing, and I am a southerner who missed her fried chicken. You pretty much just saved my life and my will to go on with keto. Seriously, thanks a freakin’ ton!!


      • says


        Nut flours should work to some extent, but I notice they don’t get as crispy as the pork rinds will. I will say though, even if you don’t like pork rinds, you will like these. You can’t even taste them. I don’t even pork rinds, myself.


    3. benjamin says

      Hey Dominic, thanks so much for the recipe! I’m having trouble with the pork rine mill sticking to the chicken, any tips? Thanks!

      • says


        Try rinsing your chicken and then patting it dry after. You want to make sure theres little to no moisture on it before you dunk it into the egg mixture. Also, don’t let it set long in the pork rinds. Make it a very quick process. In and out! Hope this helps.


    4. Susan says

      Dominic, this looks so awesome. I would love to make it for hubby, but he hates ranch dressing. Any ideas on what I could substitute?

      Thank you!!!!

    5. diana says

      Trying this tonight! Though I’m using bone-in chicken. Also making my own pork rinds. Me? Procrastinate? Perish the thought :-) :-)

    6. Pam says

      I mix finely grated Parmesan cheese to the crushed pork rinds – blends well and taste incredible! Thanks for all your awesome recipes!!

    7. Special K says

      I made this for dinner….I soaked the chicken in Frank’s Red Hot for a couple days then omitted the hot sauce from the soak. I cooked these in coconut oil at ~360 degrees F as directed


      Enough said.

    8. Steve says

      You are a fucking legend! I didn’t have chicken in but I used this on some sausages haha! They came out amazing and crispy. I pan fried them a bit first then tossed in the two seperate mixtures then threw them in the oven for a bit. Your previous comment is spot on btw, you can’t taste the pork rind at all, it just tastes like spicy chicken breading.

    9. Ally says

      Hi, I made these for lunch today and really enjoyed them but the pork rind “breading” didn’t turn out very crispy. I used safflower oil but am wondering if the heat wasn’t high enough. Any ideas/suggestions? Thanks!

    10. Dee says

      New to your site and am enjoying your recipes. Has anyone cooked fish with this “breading” and was it successful. I would appreciate knowing. Keep up the good work. Thanks.

    11. Robin says

      Once I discovered this recipe coating I have used it on chicken, cubed steak for that chicken fried steak taste and for breaded pork tenderloinss it’s a hit every time and non one is the wiser. I marinate the pork and chicken about three hours before cooking talk about melt in your mouth goodness! Served with keto cabbage slaw and well need I say more!!

    12. Trisha says

      LOVE THIS! I was craving fried chicken and my husband does not live in the lo carb world with me so I was trying to find something he would like and satisfy my craving. This turned out PERFECT! I had to use all of my pork rinds (half a bag here or there) because the brand I buy has small bags but I was lucky I always have a stash. I can now imagine using them for more things to put a nice crispy coat on.

      Thanks for this recipe!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>