Krispy Keto Fried Chicken

Craving Crispy Comfort Chicken

Get ready to fall in love with a truly crave-worthy comfort dish that fits perfectly into an improvisational keto kitchen. This oven-baked crispy fried keto chicken uses pork panko instead of traditional breading, delivering an irresistible crunch without the grease, gluten, or carb overload. Each bite is golden and crisp on the outside, while the chicken inside stays tender, juicy, and perfectly cooked—not a bit soggy or undone. It’s the kind of recipe that feels indulgent and familiar, yet clean and simple, proving you don’t need flour or breadcrumbs to create unbelievably satisfying, restaurant-style fried chicken at home.

Ingredients

Chicken thighs or legs
(skin-on recommended)
1 cup pork panko
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
At least 2 Tbsp beef tallow (more is better)

Equipment

Cast iron skillet
Nitrile gloves (recommended)
Tongs

Instructions

Preheat the oven to 425°F (218°C).
In a bowl large enough to fit the largest piece of chicken, mix all dry ingredients:
Pork panko
Salt
Pepper
Garlic powder
Put on nitrile gloves.
Place one piece of chicken into the dry mixture and pat the coating firmly onto all sides.
Turn the chicken over a couple of times while patting to ensure even coverage.
Repeat for all pieces.

Cooking

Add the tallow to the cast iron pan before heating it. I recommend a 12" cast iron frypan.
⚠️ Important: Never heat a cast iron pan dry on the stove—doing so can damage the seasoning.
Place the cast iron pan with the tallow on the stovetop over medium heat.
Once the tallow is melted and the pan is hot, place the chicken skin-side down (for breasts or thighs) into the pan.
When all chicken is in the pan and everything is hot, carefully transfer the pan to the preheated oven.
Bake for 25 minutes.
Remove the pan from the oven and, using tongs, turn all pieces of chicken over.
Return the pan to the oven and bake for an additional 20 minutes.
Remove from the oven and let the chicken rest for 10 minutes before serving.

Notes & Tips

Skin-on chicken produces the best crispness.
Pork panko keeps this dish low-carb and grain-free.
Resting the chicken allows juices to redistribute and improves texture.
If your chicken pieces are especially thick, verify doneness with an internal temperature of 165°F.

Summary Timing

Oven: 425°F
First bake: 25 minutes
Flip and bake: 20 minutes
Rest: 10 minutes

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