This might just be the best low carb fried chicken recipe you will ever eat. No breading at all, just crispy skin and perfect seasoning! Perfect for the keto diet.
You know when you are eating food so good, you just can’t sit still? It’s like that little wiggle of happiness starts deep down inside you and you’ve just got it let it out. You dance around a bit in your chair. You tap your toes and snap your fingers. You may even get up from your place and do a little boogie. That food is so good, you just gotta move, you know what I’m saying? Well this here recipe is exactly that kind of food. This is the best low carb fried chicken I’ve ever made and believe me, it doesn’t have even the littlest bit of breading on it. It’s totally naked and it’s shake-your-groove-thing delicious!
When I lived in Massachusetts, there was a surprisingly good Chinese restaurant not too far from my house. We didn’t have much in the way of good restaurants in our suburban area so it had relatively decent patronage. If you didn’t want to head into Boston, you had your choice of multiple mediocre Italian places or you could go to Mandarin Reading (pronounced “Redding”). There was plenty to choose from, including sushi (I guess they were trying to be Pan-Asian!), and it was all fresh and flavourful. But what always had me coming back for more were the Chinese chicken wings. Oh my god, they were good. Sometimes I would put in a huge take-out order just of the wings, and we would feast on them. They were incredibly crisp and perfectly seasoned. I could have eaten them every day.
I tried to perfect those deep-fried wings numerous times at home to varying degrees of success. I did my research and it was clear that double-frying was the way to go. A first initial fry to get out much of the moisture in the wings and then a second fry to really crisp them up. Let’s be honest…total pain in the ass and a lot of work for not nearly enough reward. I gave up for a while and figured I’d just have to make do with ordering them from Mandarin Reading.
Then I moved clear across the country and Mandarin Reading became a wee bit more difficult to access. And although Portland is the land of amazing food, I haven’t found a very good replacement for my beloved Chinese chicken wings. So I decided it was time to tackle them again, but this time I approached them a little differently. First, I got myself a really good deep saute pan and a proper frying basket. Unlike a deep fryer, a saute pan is multi-purpose so it’s useful for more than just frying. Secondly, I went out on a limb and tried crisping the chicken up in the oven before frying. Remember my popular Crispy Baked Buffalo Drumsticks? It occurred to me that if I crisped the skin up that way, I could skip the double-frying method.
I. AM. BRILLIANT! Totally, totally worked and I am overjoyed. I’ve done it a few times now with wings, but they get devoured so quickly I never have a chance to take photos. I also thought it would make for a really great fried chicken recipe. Who needs breading anyway? No matter what kind of low carb “flour” you put on there, it falls to pieces the minute it hits the hot oil in a deep fry. But this method gives you gorgeously browned, perfectly crisp chicken skin every time. Let’s get naked!
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp coarse sea salt
- 1/2 tsp black pepper
- 1/8 to 1/4 tsp cayenne
- 3 lbs bone-in chicken pieces (thighs and drumsticks)
- 2 tbsp baking powder
- 2 quarts frying oil (I used light olive oil)
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In a small bowl, whisk together the paprika, garlic powder, salt, pepper, and cayenne.
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Preheat the oven to 250F. Set a baking rack over a large rimmed baking sheet. Spray the rack with coconut oil spray.
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Pat the chicken VERY dry with paper towels. Place half of the chicken in a plastic bag and sprinkle with 1 tbsp of the baking powder. Shake vigorously to coat, then arrange the chicken on the baking rack. Repeat with remaining chicken and remaining baking powder. The chicken can be crowded onto the rack to make it fit.
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Bake the chicken in the lower half of the oven for 25 minutes. Increase the heat to 425F and place the rack in the upper half of the oven. Bake another 20 to 25 minutes, until the skin is crispy to the touch.
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Add the oil to a large 6 quart pan, so that it's at least 2 to 3 inches deep (or use a deep fryer, if you have one). Heat over medium high until the oil is at least 350F.
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Add half the chicken to the pot, skin side down, and quickly cover (it will spit and splatter like crazy!). If you have a frying basket that fits in the pot, that works really well to submerge the chicken. Let cook for 5 to 7 minutes or until the chicken is golden brown. Scoop out the chicken with a slotted spoon (or lift the frying basket) and transfer to a large bowl. Sprinkle with half the spice mixture and shake to coat each piece.
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Bring the oil back up to 350F and repeat with the remaining chicken.
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Serve hot!
Serves 8. *Please note that it is very hard to calculate the fat in this recipe, based on how much the chicken absorbs during frying. My research indicates that it is actually very little so I have estimated only about 1 to 2 tsp per serving.
Food energy: 366kcal
Total fat: 26.16g
Calories from fat: 235
Cholesterol: 181mg
Carbohydrate: 1.43g
Total dietary fiber: 0.13g
Protein: 33.34g
Candace @ Cabot says
This sounds so much tastier than fried chicken with a bunch on batter on it. And since I eat chicken about 5 days a week, your recipe will definitely go on the rotation!
Ken mOON says
light olive oil….really dumb!!! it is cut with canola oil to make it light
Carolyn says
Uh no, actually. I suggest you research that a bit. “Light” olive oil is simply refined to remove the sediment that is in extra virgin (which comes from the first pressing of the olives). http://blog.aboutoliveoil.org/what-is-pure-or-classic-olive-oil
Light olive oil, being refined, is better for high temperature cooking like frying.
Deb Johnson says
Very diplomatic response I must say. I used Avocado oil as it says it has a higher smoking point than olive oil. I really enjoyed it! It is messy, but that’s the nature of the beast. I will be making this at least once a month. Thanks so much for this recipe!
Lena says
Yesterday I was craving fried chicken but couldn’t find pure unprocessed lard, so I did not make it. Last fried chicken recipe I used was from Butter Bob’s in which lard is used (no breading); was soooo good, even my Mom, who is very picky eater, loved the chicken. I can’t wait to try your AMAZING Naked Fried Chicken recipe and share it with my Mom and get her opinion. I will let you know how she liked it, but I know I will like it a lot. Small world, Carolyn – I live in Woburn, MA. I am very familiar with Mandarin’s in Reading; would dine there at least once a month.
MonaKarel says
I remember an Oriental restaurant in West Covina CA had the no breading fried chicken…I think they fried the entire chicken. It was amazing. Unfortunately they closed not long after
I’m going to have to try this recipe THANKS
Carolyn says
Hope you love it!
Lisa Fetty says
Do you know how much longer I’d need to cook chicken breasts? We don’t eat dark meat.
Carolyn says
Try 30 minutes and 30 minutes in the two oven steps. Then fry until that skin is crisp!
micheles says
do the spices go into the bag with the baking powder?
micheles says
sorry! i see they’re added at the end. looks good!
Pat says
I bought a Cool Daddy deep fryer a couple of weeks ago. It seems to have only the one temperature. I had most of a litre of red palm oil that I have been wanting to use up, so I bought a couple more 400ml jars to top up the oil. The (South American origin) grocery clerk asked if I was sure I wanted to deep fry in red palm oil because many North Americans don’t care for the flavour when heated, although her family likes it because it’s the taste of home.
Like you, I use the baking powder to dry / crisp the chicken. The other night I baked chicken wings at 275F for 30 minutes, then deep-fried them for about four minutes. They came out really good, but I’m now wondering about baking them at 425F for a while and THEN deep frying them. Sounds like they might be even better!
Carolyn says
Hey, that’s awesome that we both do the baking powder thing before frying. I have seen it for oven baking only and thought I was being super original! 😉
Try baking at 250F first and then the 425F…it renders the fat a bit so that the skin can really crisp.
Chakalit Harris says
Be careful of adding the salt. The baking powder contains salt so it might be too salty. At least mine was. I eliminated the salt all together and it was just right.
Carolyn says
Depends on your tolerance for salt. I felt it needed more after cooking, even with the baking powder. I LOVE my salt! 🙂
Lena says
Thanks for letting us know. I was going to make this dish and so glad you posted your comments. I have high blood pressure and have to use less or eliminate salt altogether.
allison Gismondi says
OMGEEEEE!!!! I made them tonight and I cant believe how freaking awesome these were. So crunchy it was amazing!! Hubby loves fried chicken so I made them for him for Valentines. He and I had the best fried chicken dinner ever!!! Carolyn as always you amaze me at your talent!!
Carolyn says
Oh that’s wonderful to hear, Allison!
Gina says
We live about 8 minutes away from Reading Mandarin. In the 13 years we’ve lived her we’ve only been once & weren’t huge fans, but now I’ll need to go back just to try the wings.
Carolyn says
The wings are worth it but you can also make them at home using my method!
Mindy says
I have been baking chicken in the oven with salt and pepper for years! I was excited to try your seasoning mix! Thanks for the extra crispy version, I don’t have a deep frier but just might have to rethink that!
Margie says
Can I save and reuse the light olive oil from this? Some say yes, some say no to olive oil. What do you think? BTW. ..I loved this and so did the kids!!
Carolyn says
I am no expert but I did filter it and save it and re-use it once. Then I tossed it.
christie says
Made this today! Yummy! Even my carbavores loved it!
Thank you!
Carolyn says
Glad to hear it!
Mary D. says
Years ago, my mom used to cook chicken this way and she called it broasted chicken. I renamed it Crustless Chicken, but your name for it seems to fit better.
Carolyn says
It’s the “naked”…we all find that appealing! 😉
Mandi says
Oh man, this is good! Perfectly crispy outside, perfectly juicy inside. The only thing I wouldn’t recommend is substituting baking soda. I didn’t have any baking powder, but I wanted to try this so bad, so I just used 1/3 of the amount of soda. It does still make the skin crispy, but it leaves a bitter aftertaste. Even then, it was so succulent and crispy that I almost didn’t care. I’ll definitely be making this again once I buy some baking powder!
Carolyn says
Good to know about the baking soda. Next time, try making a baking powder sub…it’s basically a little starch like corn or arrowroot with baking soda. I think it’s the starch in combo with the salt that crisps up the skin.
Donna Wolf says
We are having this tonight. Years ago, when I made regular breaded fried chicken, I found a recipe that said to add a couple of whole cloves and a bay leaf to your oil, It adds another level of flavor. Think I may try that.
I am curious though, why don’t you add the seasoning to the baking powder to coat the chicken.
Carolyn says
The seasoning stays on better when you add it at the end. I love the idea of the garlic and bay leaf!
Donna Wolf says
Whole clove not a clove of garlic. I think a gatlic clove would burn. Hmm maybe put it in and takeng out. Think I will try thst . . . A couple of wjole clovez, a bsylesf and a clive of garlic.
Paul says
The easy way to calculate the oil calorie is first, measure the remaining oil, and second, let the chicken sit on the LOTS of paper towels and soak excess oil, and weigh it. That way you reduce extra fat and calculate better.
Jodie says
Hi Carolyn, why does the chicken have to be VERY dry before we coat it with the baking powder?
Carolyn says
Because otherwise the skin won’t dry out properly and won’t become crisp. The baking powder needs to be a nice light coating, not clumped up from moisture from the chicken.
Diana says
We made this tonight for an end of summer picnic, and it was superb! Thank you so much for the recipe!!!
Diana
Ayeshah says
Hi Carolyn!
My hubby is on a low carb diet and I’m always looking for different recipes so he doesnt get bored with the same things. I tried your recipe and OMG, it was awesome! Thank you so much for such a wonderful recipe?
Jan W. says
So. Made these tonight. First time I’ve ever made wings. Almost lost a limb trying to cut them. But. They were very enjoyable. I️ skipped the frying in oil part cause I️ didn’t think it was necessary. I did turn them after the 1st 25 minutes, seasoned them and baked another 25 minutes at the higher temp. Then I️ broiled them for a couple of minutes and they were done! So good. Thank you!!
Melanie says
Hello,
I’m new to the keto way of eating. So far so good. I’m trying to help my daughter slim down a bit and I’m confused on calculating the correct portions to eat. Sometimes I think we eat too much because she’s still hungry. What would be the correct portion of wings to eat? Do you eat a side with it? Im trying to meal prep. Thank you
Carolyn says
These aren’t wings. But I think usually 5 or 6 wings (not whole wings but wing parts) is considered a serving.
Melanie says
Thank you for responding. What sides are you eating with it? We eat brocolli or cauliflower mac n cheese.
Carolyn says
Both would be great. As it has basically no carbs, you can pair it with whatever you want.
Justine Bassett says
Can you help? We used the baking soda and it made the chicken so bitter, it was inedible. I’m not a remotely picky eater and we had to throw out the whole batch.
Carolyn says
It’s supposed to be baking POWDER, not soda. So yes, that would be a huge issue.
Angie says
Have you tried the “frying” part in an airfryer instead of aoil frying? Not that I mid deep frying thigns, but I have an airfryer and its much less .. messy. wondering if this would crispen the same.
Carolyn says
I don’t own one.
Becky says
Did you try it? Did it work? I have an air fryer too, and would like to avoid the mess!
Traci VH says
I finished mine in our air fryer tonight and the family loved them! I ran them for about 10 mins at 350!
Kathy says
Wow! Made this last night and it was fantastic! LOVED IT! My husband says I can make it every night. I do think I will reduce the salt, but the rest is perfect. Thank you for helping us find a low carb delicious chicken.
Now can you find me a good chocolate cake that isn’t dry?
Carolyn says
I have plenty of chocolate cake recipes and they aren’t dry.
Jennifer Farley says
Amazing! I am totally in love with this recipe!
Katie | Healthy Seasonal Recipes says
You really are brilliant girl! Delish!
Taylor @ Food Faith Fitness says
Fried chicken is a weakness! Can’t wait to try!
Jennifer Blake says
I made a wings recipe not that long ago that was oven ‘fried’. No frying / splashing necessary. I love the seasonings you used here and the different cuts of chicken. Will have to try this one next time!
Julie says
I did what Jan W. Did and just baked and broiled. It teally didnt even need the broiler. My Dad cooks this way to chicken breast, yummy!
Melinda says
Hi there – I am loving your website! I have been looking for a fried chicken recipe and want to try yours.
Your recipe calls for 3lbs of chicken and serves 8. How many pieces would that be per person? Thanks.
Carolyn says
Depends on how big your pieces of chicken are. That’s usually one big thigh or two smaller drumsticks per person.
Jamie says
YOU. ARE. BRILLIANT! I totally agree. I used the seasoning on some chicken wings and used the air crisp mode on Ninga Foodi. Hands down the best chicken wings we have had in a while.
I follow this blog almost daily now and also have purchased 3 of your cook books. My family loves your recipes.
Thank you for all that you do.
Carolyn says
Thanks so much, Jamie!
Roy Everhart says
I used a rice blend oil because I still had it left over from last Thanksgiving. I also made a triple batch because if I’m going to make a mess, I make a mess. Lol. Well, I don’t know how this is Keto if I have to eat 4 thighs because it’s so damn delicious!? Lol. I was in a bliss moment as I devoured each and every piece. My rational mind told me not to eat the third and forth piece but I was in such a zen moment since starting Keto. Now I’m sure the next few days I can calmly enjoy a couple of pieces a meal, but tonight it was fresh. It was hot. It was calling my name, and LOUDLY!!! I want to thank you for making this recipe available. I also want to thank each of the chickens who lost their little lives so that I could go into the crazed feast that I just couldn’t tear myself away from. It also worked out because I made it the night before the trash guys come tomorrow so the kitchen won’t smell foul(fowl, Lol) after I go into my chicken coma later this evening. Believe me, if you’re recipes are like this, I’m going to order your books. I’m just worried about now gaining weight on Keto because it’s so dang delicious! My praise to you. The seasoning was a great mix and you didn’t skimp I thought maybe I was putting it on a little heavy but it was just so yummy and in fact I had a little left over. I’ve got an empty spice jar which will now be listed Carolyn’s chicken blend and I’ll always have it around. I just can’t say it enough. I’ve got lunch for the week and I can’t wait to make some one night when my family comes over for Game Night. I’m sure we will all have a red tinge to our fingers. I’m going to sign up to keep an eye on your site and be looking for your books before my said coma. Thank you again. It was so worth the little mess. Lol. And I’m sure each and every time I make it, it’ll be a triple batch.