Keto Crispy Fried Chicken

Low Carb / Keto / Gluten Free

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. Β Even if you don't like pork rinds (I honestly don't care for them), you will LOVE these! Β 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.

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

Crispy and delicious keto fried chicken!

Crispy Fried Chicken


  • 1.5 lb boneless chicken breasts, sliced into strips
  • 1 package plain pork rinds, crushed
  • 1 egg
  • 2 tablespoons heavy cream
  • 2 tablespoons hot sauce
  • 1 packet powdered ranch dressing mix
  • cooking oil I used peanut
  • salt and pepper to taste


  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!

What are your favorite summer recipes? Comment below!

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  1. Larry on January 26, 2018 at 9:39 pm

    With Tennessee hot chicken being all the rage, I’m gonna make this with the spicy pork rinds

  2. Daniel B. on September 14, 2016 at 12:32 am

    Great recipe! I love fried, breaded chicken and it was one of the hard things for me to give up when going keto. I found this recipe was as good or better than my traditional breaded recipe. I used drunk sticks and deep frying though (had to adjust accordingly).

  3. Andrew on March 16, 2016 at 6:07 pm

    I dont have any heavy cream on hand, so can I use half & half instead? I know there’s carbs present in half and half (very few), but it’s all I have right now.

    • Dominic on April 28, 2016 at 2:14 am

      If it fits your macros — IIFYM!

  4. Cheryl lynn on December 11, 2014 at 10:03 pm

    Hi there Dominic I can’t find ranch mix in Australia – do you have a sub? Thank you

    • Dominic on December 18, 2014 at 3:11 am

      I would do a little sour cream along with dill, crushed black pepper, garlic and onion powders!

  5. Renee on November 27, 2014 at 1:44 am

    I just made this dish for the first time today and it’s freaking awesome! Definitely will be making again. Thanks!

  6. Trisha on September 17, 2014 at 8:23 pm

    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!

    • Dominic on September 18, 2014 at 12:38 am


      Glad you enjoyed it!


  7. Robin on September 4, 2014 at 7:59 pm

    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!!

  8. Robin Shannon on July 13, 2014 at 9:05 pm

    This recipe isn’t gluten free, is it?

    • Dominic on July 15, 2014 at 5:57 pm

      Yep, it is πŸ™‚


  9. Dee on June 25, 2014 at 5:07 pm

    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.

  10. Ally on June 8, 2014 at 2:47 am

    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!

    • Dominic on June 8, 2014 at 4:44 am


      That would be my guess that the oil wasn’t hot enough. These have always turned out crispy for me!


  11. Steve on June 4, 2014 at 6:51 pm

    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.

  12. Special K on March 21, 2014 at 2:30 am

    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.

  13. Pam on December 9, 2013 at 11:50 pm

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

    • Dominic Geracia on December 17, 2013 at 2:46 am


      That sounds like an awesome combo, thanks for the suggestion!


  14. diana on October 15, 2013 at 10:00 pm

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

    • Dominic Geracia on October 16, 2013 at 3:53 pm


      That’s awesome! I’ve never made my own pork rinds. Let me know how they turn out!


  15. Susan on October 11, 2013 at 12:47 pm

    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!!!!

    • Dominic Geracia on October 11, 2013 at 5:29 pm


      The ranch flavor isn’t very strong, but some alternatives would be to not use it at all or to try a different spice blend (Cajun or taco seasoning comes to mind)!



      • Susan on October 12, 2013 at 3:15 pm

        Great idea! Thank you!

    • Dana on November 19, 2013 at 2:37 am

      I don’t like ranch, so I just omitted, and it still turned out awesome! Next time, I will try some spices to mix up the flavor, but they aren’t necessary.

  16. benjamin on August 11, 2013 at 12:37 am

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

    • Dominic Geracia on August 12, 2013 at 2:10 am


      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.


  17. Darcy on July 22, 2013 at 4:06 pm

    I don’t like pork rinds- will nut flour work?

    • Dominic Geracia on July 23, 2013 at 3:10 am


      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.


  18. Paleorina on June 27, 2013 at 10:49 am

    Hi there! do you have a recipe for pork rinds? I suppose it’s just fried pork skin?

    We don’t have it in Singapore… πŸ™‚

    Great blog by the way!

    • Dominic Geracia on July 2, 2013 at 4:18 am


      I am pretty sure they are just fried pork skins, yep. I’ve never actually prepared fresh ones myself!


  19. Hannah on June 21, 2013 at 6:40 pm

    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!!


  20. beau doran on June 20, 2013 at 6:11 pm

    What are the macros on this meal it looks incredible!

    • Dominic Geracia on June 20, 2013 at 11:51 pm


      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 πŸ™‚


  21. Deb Doherty on June 14, 2013 at 5:05 pm

    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

    • Dominic Geracia on June 14, 2013 at 6:28 pm

      Deb, Thanks so much for trying these and I’m so glad you enjoyed them as much as I did. Also, thanks for pointing out the typo!

      Best, Dominic

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