Back to overview
CRISPY KETO FRIED CHICKEN
2 tablespoons of avocado oil
1 cup of sunflower seeds
1/2 cup of sesame seeds
1 teaspoon of fine Himalayan salt as a seasoning for taste
1 teaspoon of ground black pepper
1 teaspoon of dried Italian herbs
1 pound of eight boneless skinless chicken thighs
Pre-heat oven to 425F
Add avocado oil to a sheet pan as grease.
Place the sunflower seeds, sesame seeds and seasonings in a food processor or a high-speed blender and grind until a fine crumb texture is achieved.
Place the seed mix in a freezer bag then add in the chicken.
Shake the bag to coat the chicken properly then place on the greased sheet pan.
Place in the preheated oven and roast for about thirty minutes which a consistent turning at every fifteen minutes.
Once the chicken is cooked, take out of the oven and serve.
This is a recipe by
View all my recipes
Did you try these already?
Cucumber Canapes with Caviar
Fish balls with Sauerkraut
“Lazy” fish patties
On the go
Back to top