Middle Eastern · Dinner
Crispy Whole Fried Chicken Pieces (Keto)
Bone-in chicken thigh pieces are brined in buttermilk, coated in a seasoned almond flour crust, and shallow-fried until deeply golden and shattering-crisp. Middle Eastern spicing from za'atar and sumac flavors the crust while almond flour keeps carbs low. Served with a lemony tahini dip and fresh cucumber.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
645Calories
38.1gProtein
50.2gFat
12.4gCarbs
3.8gSugar
5.2gFiber
748mgSodium
365mgChol
10.1gSat Fat
615mgPotassium
250mgCalcium
3.5mgIron
1mcgVitamin B12
5.8mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat the chicken thigh dry and place in a bowl with buttermilk, minced garlic, and salt; submerge fully.
2
Marinate
Cover and refrigerate for 30 minutes so buttermilk tenderizes the meat and carries seasoning into the flesh.
3
Dredge
Whisk egg in one bowl; mix almond flour with za'atar, sumac, remaining minced garlic, salt and pepper in another. Dip chicken in egg, then press into the almond flour mixture until fully coated.
4
Fry
Heat olive oil in a heavy skillet over medium heat until coating sizzles instantly; fry the chicken skin-side down for 8 minutes until deep golden and crisp.
5
Fry
Turn chicken with tongs and fry the other side over medium heat for 8 minutes until crust is dark golden and thickest part reaches 165°F; rest 3 minutes.
6
Plate
Arrange crispy chicken with sliced cucumber, dust with sumac, and serve with tahini-lemon dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g bone-in chicken thigh, skin on
- 2 cup480ml buttermilk, for brining
- 4 cloves4 cloves garlic
- 2 tsp2 tsp za'atar
- 2 tsp2 tsp sumac, plus extra for finishing
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 1/2 cup150g almond flour
- 22 eggs, beaten
- 1/2 cup120ml olive oil, for shallow-frying
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 4 tbsp60ml water
- 11 cucumber
