There’s nothing quite like the satisfying crunch of a crispy fried chicken sandwich. But if you’re following a low-carb keto diet, you may think this popular breaded sandwich is off the table. Not true! A more nutritious, clean-keto version is possible by swapping a few ingredients such as using Malaysian certified sustainable palm oil instead of another vegetable oil for frying. This Southeast Asian version is reminiscent of the fast-food sandwiches I enjoyed while living in Asia.
- 4 boneless chicken thighs
- Malaysian Red Palm Oil for frying
- 2 large eggs
- 2 tablespoons heavy whipping cream
- 2/3 cup almond flour
- 2/3 cup finely grated Parmesan cheese
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cayenne, Korean chili powder or togarashi
- Chicken: Cut each thigh into 3 evenly sized pieces. Pat dry with paper towels. Set aside.
- Breading Station: Whisk eggs and heavy cream in bowl until combined and pale yellow. Stir together all of the breading ingredients in another bowl until evenly combined. Prepare a tray lined with parchment paper to hold the breaded chicken.
- Working one piece at a time, coat the chicken first in the breading then in the egg wash. and, then again in the breading bowl.. Place breaded chicken pieces on a parchment lined pan.
- Add 2-3 inches of oil to a pot, place over medium-high heat. Heat oil to 350 F, and frequently monitor the temperature and adjust the heat level during frying if you are not using a deep fryer with temperature control.
- Carefully place half of the chicken pieces into the oil. Fry until golden brown and cooked through, about 5 minutes and drain on a rack lined pan or paper towels. Repeat with remaining chicken.
Serve with Spicy Mayo and Slaw (or Southeastern Asian-inspired Aioli) on Keto Fathead Rolls.
Spicy mayo and slaw:
- 1 garlic clove, finely grated
- 1/2 cup mayonnaise [See Southeastern Asian Inspired Aioli variant of Aioli Recipe]
- 1 Tbsp Louisiana-style hot pepper sauce
- 1/2 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 cups thinly sliced cabbage
- 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Mix all ingredients together. Cover, chill, and reserve until ready to use.
Yield: 1 Pint
This gem comes from Provence. I can honestly say there was no way I was eating mayonnaise with anything but tuna salad until I was living in Europe in my late twenties. That is when I discovered this silken emulsion sauce. Perfect to dip cut vegetables in, a spoonful on steamed or grilled fish, grilled meats, French fries, or a base to add more flavors to. It’s traditionally made with olive oil, but here we see it is equally doable with Malaysian palm oil.
- 2 egg yolks, I use raw, but feel free to substitute pasteurized
- 2 clove garlic, mashed to a paste
- 3/4 fl. oz. white wine vinegar
- 1 teaspoon dry or dijon mustard
- 16 fl ounces Malaysian Red Palm Oil
- Salt, pepper and lemon juice to taste
In a mixing bowl, whisk the egg yolk, garlic, vinegar, and mustard until well blended. Whisking constantly, drizzle in the oil in a slow, steady stream; start slowly and then add more quickly as it emulsifies. Whisk until all oil is blended in and it is thick and glossy. Season with salt, pepper, and lemon juice to taste. Cover; chill.
*If you want to save time or don’t feel comfortable with this step, you can alternately use 2 cups of store-bought mayonnaise and then blend in the variation ingredients.
Aioli can be made 1 day ahead and kept in the fridge. It’s best consumed right away, but will last one week in fridge.
Southeastern Asian Inspired Aioli– Microplane in 1 teaspoon ginger, 1 tsp of lemongrass, substitute lime juice for Lemon, ½ tsp Sriacha sauce, 1 tsp of soy, and ¼ cup chopped cilantro leaves
Keto Fathead Rolls [if you want to make a sandwich]
Calories: 160 cal
- 2 oz cream cheese
- 3/4 cup shredded mozzarella
- 1 egg beaten
- 1/4 tsp garlic powder
- 1/3 cup almond flour
- 2 tsp baking powder
- 1/2 cup shredded cheddar cheese
Preheat the oven to 425°
- In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
- In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
- Work mozzarella/cream cheese mixture into dough. Dough will be sticky. Stir in cheddar cheese.
- Spoon dough onto plastic wrap. Dust the top of it with almond flour.
- Fold the plastic wrap over the dough and gently start working into a ball.
- Cover and refrigerate for 30 minutes.
- Cut the dough ball into 4 pieces. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun.
- Place cut side down on parchment paper or very well greased sheet pan.
- Bake for 10-12 minutes or until golden and set up.
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