On a balmy summer afternoon, with the sun casting a warm, golden glow over the park, I was invited to a picnic that promised laughter, shared stories, and a feast under the open sky. It was there, on a checkered blanket spread under the shade of a sprawling oak, that I first tasted a dish that would redefine my expectations of picnic fare: Completely Keto Oven Fried Chicken.
As the picnic baskets were unpacked and the spread unveiled, it was the Oven Fried Chicken that immediately caught my eye. The host, with a knowing smile, handed me a piece, assuring me it was a keto-friendly delight. As I took the first bite, the crisp exterior gave way to tender, juicy chicken that seemed to melt in my mouth. The flavor was a dance of savory and subtle herbs, a culinary sonnet that sang of summer joy and careful preparation.
That day, the Oven Fried Chicken was more than just a dish; it became a highlight of the gathering, a topic of conversation among friends old and new. It transformed the picnic into an occasion, proving that even a simple meal, when prepared with care and shared with good company, can create memories that linger long after the last crumbs have been savored.
Ingredients
- 1 cup almond flour
- 1 1/2 lb pieces of chicken seperated
- 1/2 tsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp oregano
Instructions
-
Set oven to 400 degrees.
-
Remove extra fat from chicken but keep the skin on.
-
Pour all the dry ingredients into a gallon size ziploc bag and fully shake around until mixed.
-
Put one piece of chicken into bag at a time and fully coat.
-
Bake for 60 minutes, flipping halfway.
Recipe Notes
