Keto Crispy Chicken Oregano with Coconut Coating

Keto Crispy Chicken Oregano with Coconut Coating

Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings 8
Calories 464 kcal


  • 1 lb. boneless chicken thigh
  • 2 eggs
  • ½ teaspoon oregano
  • ½ teaspoon pepper
  • ¼ cup almond flour
  • 1 cup grated coconut
  • 1 cup extra virgin olive oil to fry


  • Cut the chicken thigh into slices then set aside.
  • Crack the eggs then place the eggs in a bowl.
  • Season the eggs with pepper and oregano then stir well.
  • Next, add almond flour to the seasoned eggs then mix until combined.
  • Dip the sliced chicken into the egg mixture then roll in the grated coconut. Make sure that the chicken is completely coated with the grated coconut.
  • Preheat a frying pan over medium heat then pour extra virgin olive oil into it.
  • Put the coated chicken into the frying pan then fry until cooked.
  • Once it is done, remove the chicken from the frying pan strain the oil.
  • Arrange on a serving dish and serve the chicken warm.
  • Enjoy immediately.

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