My grandmother on my father’s side grew up in Kentucky.  Sundays, no matter the time of the year, were fried chicken days.  Whether she made it with the bone in ( oh how I loved the chicken legs) or she just did breasts or homemade chicken tenders, it was game on!  I remember back, even now, seeing everyone devouring the chicken and licking their fingers clean.  It was an awesome time to be alive!

Fast forward to present and now I’m working on the Keto diet and need to tweak recipes slightly.  Although she passed many years back, I would think she would give her approval on this recipe.  Still have the great crunch and that fried taste, minus the excess oil and grease and it’s baked so no worry about grease splatter.

Thanks to Makinze Gore at for this delicious piece of work!



·         6 bone-in, skin-on chicken breasts (about 4 lbs.)

·         Kosher salt

·         Freshly ground black pepper

·         2 large eggs

·         1/2 c. heavy cream

·         3/4 c. almond flour

·         1 1/2 c. finely crushed pork rinds

·         1/2 c. freshly grated Parmesan

·         1 tsp. garlic powder

·         1/2 tsp. paprika


·         1/2 c. mayonnaise

·         1 1/2 tsp. hot sauce


1.       Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper.

2.       In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper.

3.       Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet.

4.       Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.

5.       Meanwhile make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level.

6.       Serve chicken warm with dipping sauce.