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Keto Air Fryer Fried Chicken (Almond Flour)

Bone-in chicken dipped in a cream-enriched egg wash and pressed into an almond flour and Parmesan crust, then air fried in stages by cut. A little baking powder lifts the crust.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs, drumsticks, or tenders; bone-in skin-on for juiciest
  • 2 large eggs
  • 2 tbsp heavy cream or unsweetened almond milk
  • 1.5 cups fine almond flour
  • 1/4 cup grated Parmesan
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt plus more to finish
  • 1/2 tsp black pepper
  • 1/2 tsp baking powder
  • avocado oil spray

Equipment

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

Method
 

  1. Pat the chicken very dry. If you have time, salt it and chill uncovered 30 to 60 minutes.
  2. Combine the almond flour, Parmesan, paprika, garlic powder, onion powder, salt, pepper, and baking powder. Beat the eggs with the cream.
  3. Dip each piece in egg, let it drip, then press firmly into the almond mix. Rest the coated pieces 5 to 10 minutes.
  4. Preheat the air fryer to 375°F (190°C). Lightly oil the basket and mist the chicken tops.
  5. Tenders: 10 to 12 minutes, flipping at 6. Boneless thighs: 14 to 16 minutes, flipping at 8. Bone-in pieces: 18 to 22 minutes, flipping at 12. Cook to 165°F.
  6. Rest 5 minutes, then finish with a pinch of salt.

Notes

Rest after coating: the 5 to 10 minutes lets the almond flour hydrate and grip so it doesn't fall off.
Baking powder: half a teaspoon creates micro-air-pockets for a lighter crust.
Preheat the basket so the coating sizzles on contact instead of sticking.