Keto Oven-Fried Chicken

Crispy chicken skin for the win! After having no success with almond or coconut flours, I read something about using crushed pork rinds. This recipe really came together when I added some Parmesan cheese to the mix.

Adapted from Judy Hesser’s Oven-Fried Chicken on Food52.


  • 6 chicken thighs, bone in, skin on (if you remember to brine them, great – they’ll be okay if you don’t)
  • ½ c crushed pork rinds (I use the food processor to crush a bag at a time and keep a canister on hand)
  • ½ c finely grated Parmesan cheese
  • Pepper to taste
  • 2 Tbsp butter


  1. Preheat oven to 425℉. Line a shallow baking dish (I use a cookie sheet with a lip) with nonstick aluminum foil.
  2. Add butter to baking sheet and melt as oven preheats. Remove from oven.
  3. Place crushed pork rinds, Parmesan cheese, and pepper in a ziplock bag. Mix.
  4. Coat chicken by shaking two pieces of chicken at a time in the bag. As you remove chicken from the bag place it skin-side down on the baking sheet. Space the chicken so that it isn’t touching
  5. Bake for 20 minutes and then turn over. Bake for another 15 minutes.

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