Who says fried chicken has to be dredged in flour to be crispy and full of flavor? This fried chicken is naked (aka no flour on the outside). The skin still gets super crispy, so you won’t even miss it (or the calories or carbs!). And with only 1 tablespoon of olive oil, this skillet fried chicken is healthier.
The chicken legs (or chicken thighs) are seasoned with southwest spices: chili powder, cumin, smoked paprika, garlic powder, onion powder and oregano. You can add some crushed red pepper flakes for heat. The seasonings get touched by the oil and heat so the flavors are deepened and create a tasty, juicy chicken.
Serve this keto-friendly, lower-carb naked fried chicken recipe with your favorite side dishes. Broccoli, carrots, green peas, asparagus and brussels sprouts are always good choices. Add a grain or salad and you have a complete dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 6 chicken drumsticks or thighs
Spices
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- crushed red pepper flakes, to taste (optional)
Here’s how to make it:
- Combine al the spices in a small bowl. Season the chicken with salt and pepper, and then coat in the spices. Rub the spices into the chicken well.
- Heat the olive oil in a large skillet over medium heat. Put the chicken, skin side down, into the skillet. Cook for about 20 minutes or until very browned. (You may need to reduce the heat if they brown too quickly.) Flip the chicken over and continue to cook until internal temperature is 165 degrees F, about 15 more minutes.