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I have a confession. I love fried chicken! I’m not talking KFC or Church’s Chicken, and definitely not Chick-Fil-A. I mean home-made crispy on the outside, juicy on the inside southern fried chicken.

It’s probably been twenty years since I’ve last tasted it. So, needless to say, I was having a craving. And since I’m in the Keto phase of my eating plan, I thought, “This is my chance!” But I chickened out (no pun intended) and opted to do a baked version instead.

Regular fried chicken calls for flour, which is not an ingredient that I can use with my eating plan. I simply replaced flour for almond flour for the coating.  It gave the chicken a thin crispy layer.

You’ll want to set up a little station line that includes 1-2 beaten eggs, a shallow dish of seasoned almond flour, and a greased baking dish.

Dip each piece of chicken in the egg, then roll it in the almond flour, and place in the dish.  Bake at 400 degrees for 45-55 minutes.


8-10 Bone-in, skin on chicken legs

1-2  Eggs, beaten( I think 1 is plenty)

1 Cup Almond flour

1/2 Tbsp of Seasoned Salt

1/2 Tbsp of Paprika


1) Preheat oven to 400 degrees.  Grease a large baking dish.

2) In a small bowl, beat egg and set aside.

3) In a shallow dish mix almond flour, season salt, and paprika.

4) Dip chicken in egg, then in almond flour, fully coating it, and place in baking dish.

5). Bake for 45-55 minutes.  Flipping halfway through.


Tried this recipe? Let me know what you think in the comments.


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