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Coconut Flour Keto Fried Chicken (Air Fryer)

Chicken layered with a dry-heavy coconut flour coating that crisps lighter than almond flour, with a faint sweetness that plays against the spice. Keep the coating dry-forward so it doesn't turn gummy.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lb chicken thighs or drumsticks bone-in for juiciest, or breast cutlets
  • 2 eggs
  • 2 tbsp heavy cream or unsweetened almond milk
  • avocado oil spray
For the coating
  • 1/2 cup coconut flour
  • 1/4 cup grated Parmesan optional, for structure
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme or oregano
  • 1/2 tsp ground mustard optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne optional

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the chicken dry and season it with a little salt and pepper.
  2. Whisk the eggs and cream. Combine the coating ingredients. Dust each piece lightly with coating, dip in egg, then press into the coating again.
  3. Let the coated pieces sit 5 minutes so the coconut flour sets.
  4. Preheat the air fryer to 380°F (193°C). Lightly oil the basket and mist the chicken.
  5. Cook 12 minutes, flip and mist, then 8 to 12 minutes more (longer for bone-in), to 165°F.
  6. Rest 5 minutes before serving.

Notes

Coconut flour is a sponge: a light dry dusting before the egg keeps it from clumping into a gummy batter.
It browns fast — drop to 360°F for the last few minutes if the crust darkens before the chicken is done.
Hot honey dupe to serve: melted butter, keto sweetener, chili flakes, a splash of cider vinegar.