Begin by patting the chicken thighs dry with paper towels to ensure proper breading adhesion

In a shallow bowl, combine almond flour, paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper. Mix well to create the keto-friendly breading mixture

In a separate bowl, whisk the eggs until well beaten. This will act as the adhesive for the breading.

Dip each chicken thigh first into the beaten eggs, ensuring it’s fully coated, and then dredge in the seasoned almond flour mixture. Pack on the breading for a thicker crust, shaking off any excess.

Heat the coconut oil in a large skillet over medium-high heat until it reaches 350°F (177°C). Use a cooking thermometer to monitor the temperature for safety and consistency.

Carefully place the breaded chicken thighs in the hot oil and fry for 8-10 minutes on each side, or until the exterior is golden brown and crispy, and the internal temperature reaches 165°F (74°C)

Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil and maintain crispiness.

Let the chicken rest for a few minutes before serving to allow the juices to redistribute. This will ensure each bite is moist and flavorful.