Keto Peppered Paprika Chicken

This paprika chicken recipe is on I found a while ago and decided to make it keto. Some recipes can easily be converted. Some baked items cannot, but this one is a pretty easy swap. If you don’t have almond flour or are allergic to nuts, you can swap that out for coconut flour.

If you are like most people, you love fried chicken! Once you try this recipe you will not feel like you are missing out! I double the breading if I make smaller pieces of chicken since there will be more to cover. The smaller pieces are great if you are doing chicken nuggets for the kids or as an appetizer. I also want to do very tiny pieces one day, very much like popcorn chicken, since the crunchies are my favorite part! These do have a little bit of a kick to them due to the red papper and paprika. Feel free to omit if you don’t like them spicy!

To get a crispier fried chicken, be sure to zap it under the broiler for a minute or two once it’s cooked through.

This paprika chicken is a family favorite for sure. It’s great cold the next day and I imagine would freeze well to be reheated in an air fryer. We never have leftovers, so I don’t know. If you try it, let me know how you made out!

For more great recipes that are easy to make, visit my shop for my cookbook, available in both printed and digital versions!

Keto Peppered Paprika Chicken

If you’ve been eating keto, but miss breaded chicken strips, this is for you! 

Course Main Course
Cuisine American
Keyword chicken, keto, ketogenic, low-carb, paprika, pepper, protein
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 386 kcal
Author SandiKeto

Ingredients

  • 1/2 cup Parmesan cheese grated
  • 1/2 cup Almond Flour
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper Optional
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tsp paprika
  • 1/2 cup butter melted
  • 4 half chicken breasts or other chicken parts cut into strips or left whole
  • oil to wipe baking rack

Instructions

  1. Preheat oven to 400 degrees. 

  2. Set up 2 medium containers or bowls. 

  3. Beat the 2 eggs in the first bowl. 

  4. Mix all dry ingredients in the second bowl with a fork. Make sure to break up any large clumps of cheese/flour. Do NOT add the butter. 

  5. Cover cookie sheet with foil (optional to help with clean up) Put a wire cooling rack on a baking sheet. Wipe rack with oil to prevent chicken from sticking to rack. 

  6. Dip chicken parts into egg. Be sure to evenly coat the chicken. 

    egg wash for coating chicken
  7. Cover egg dipped chicken with flour/cheese mixture. Press crumbs into chicken to be sure it's all coated.

    coating chicken with crumb mixture
  8. Place each chicken piece on the wire rack. 

  9. Melt butter and drizzle over each piece of chicken. 

    melted butter drizzled on the chicken helps it to get crispy
  10. Bake 35-40 minutes until the chicken is cooked all the way through. 

    keto fried chicken is tender and juicy on the inside
  11. Broil for another minute if you want them extra crispy. 

    paprika baked chicken

Recipe Notes

Aprox Nutritional Info (depending on which part of chicken is used) 

386 calories

34.3g protein

6.6g carbs

1.4g fiber

25.6g fat

Nutrition Facts
Keto Peppered Paprika Chicken
Amount Per Serving
Calories 386
* Percent Daily Values are based on a 2000 calorie diet.

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Sandi Korshnak is a breast cancer survivor who decided to get healthy. She found keto and has lost 120 pounds and has been living her best, happiest life ever since. To read more about my Ketogenic Living Program, visit my home page.

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