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Keto Breadcrumbs | Keto Fried Chicken

We made KFC – Keto Fried Chicken (and keto breadcrumbs)!

Ever since the day I whipped up keto bread, there was potential for keto breadcrumbs. When I devised the 2 minute microwave mug bread recipe, it became even easier. Over time, I made them a couple of times and even used them in some dishes, like fish cakes (which I haven’t made on the show yet). However, after much coercion by my wife Deepti, I finally got around to making it for our ‘Keto Essentials‘ series. Since I was making breadcrumbs, it seemed only fitting to make the much loved fried chicken along with it.

For this recipe, I decided to give the keto fried chicken an Indian twist and marinate it with some spices like red chilli powder, tumeric, cumin and coriander powder. For the bread crumbs I actually used a mixture of two different breads – a couple of slices of my coconut flour bread and one portion of the almond flour microwave mug bread.


Use your favourite keto bread to customize your breadcrumbs

These keto breadcrumbs can be made from pretty much any low carb bread. Coconut flour bread, peanut butter bread or almond flour bread, they will all work just as well. However, the flavour profile will vary across the board. These can be used to coat all kinds of meat, like chicken, fish, beef. You can now fry up your favourite foods like schnitzel, fried chicken or pork chops. You can even use this for stuffing perhaps or on top of a keto mac and cheese for a crunchy texture and, heck, it could even be used in my upma recipe instead of cauliflower to make bread upma. I’ve got one request pending from my wife though – keto jalapeno peppers. Gotta go work on that!


Cooking the chicken correctly!

Now, in this recipe video, I have used boneless leg meat, as I prefer that myself. However, for the recipe and macros calculation, I’ve used chicken breast, as it’s more easily available and the more preferred meat by most people. I’ve also chosen to pan fry the chicken in this video, and I found that despite using leg meat, which takes longer to cook than breast meat, I was able to cook it perfectly without burning the breadcrumbs. Unlike regular breadcrumbs, I feel these keto crumbs tend to brown much faster, so it’s preferable to not cook it on a very high flame.

Nutrition Info (Per serving)

  • Calories: 358
  • Net Carbs: 1g
  • Carbs: 2g
  • Fat: 20g
  • Protein: 43g
  • Fiber: 1g

This recipe makes 4 servings.  Get this recipe on myfitnesspal.

Keto Fried Chicken

A ketogenic fried chicken recipe made with an Indian twist and breaded using our 2 Minute Keto Microwave Mug bread recipe.
4.42 from 24 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Main Dish, Side Dish
Cuisine American, Indian
Servings 4 Breasts



  • Slice up the microwave mug bread into slices and bake in an oven at 120C/ 250F for 60-120minutes till the bread is dry
  • Allow the bread to cook and then blitz in the food processor to create keto breadcrumbs
  • Marinate the chicken breads with the salt, tumeric, chilli powder, coriander powder, cumin, ginger garlic paste and egg for 20-60 minutes
  • Coat the chicken with the bread crumbs and pan fry or deep fry in ghee
  • Enjoy your delicious KFC
Tried this recipe?Let us know how it was!

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  1. The video shows chicken leg meat, the the written recipe says breast. So are the macros listed for leg or breast meat?

    1. A light cooking olive oil but if you don’t mind the taste of coconut oil you could fry it in that or lard is best

    1. Varies from chicken to chicken. Go by the overall weight for the recipe or weigh your chicken and add accordingly.

  2. This is soooooooooo good! I just served it for dinner with a chopped spinach, bacon, and bleu cheese salad. It’s the only breaded keto anything we’ve had since we started the diet last January that didn’t sorely disappoint. Frying these in ghee–I had to learn to make my own (it’s not hard)–with the already lovely background of spices is incredible. So satisfying. Do try this dish!

  3. The issue that I have regarding deep fried chicken is inability to account for total fats absorbed unlike stir fried chicken, where the issue that I face is that what I marinate it with (spices, ginger, garlic and acv) stick to the kadai. Now I don’t want to use non-stick. What do I do then?

    1. I just assume about a tsp/tbsp of oil depending on how much I consume of the chicken. Sometimes it’s ok to not control everything. it’s not going to be a such a drastic amount that it will be an issue. Use a cast iron or stainless steel pan.

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