Crispy Baked Keto Chicken Thighs Recipe

Preheat the oven to 250F. Line a rimmed baking sheet with foil and a wire rack. Spray the wire rack with cooking spray.
Trim each chicken thigh of any excess fat or skin with a sharp knife.

Combine all of the seasonings and baking powder in a small bowl.
Place the chicken in a bag or a bowl with a lid and top with the seasonings. Secure the bag or bowl and shake vigorously, being sure the chicken thighs are evenly coated in the seasonings. Remove the chicken from the bag and place on the rack, skin side up.
Bake the chicken in the center of the oven for 30 minutes. Increase the heat of the oven to 425F and move the oven rack up one spot then bake for an additional 25-30 minutes or until brown and crispy. Chicken is cooked through when an internal temperature of 165F is reached.
The baking powder is essential to making these chicken thighs extra crispy.
Storage Store these in an air tight container in the refrigerator for up to 4 days.

Reheating I recommend reheating these chicken thighs either in the air fryer or in the oven. You can also heat them skin side down in a skillet with a little oil. I do not recommend the microwave as the skin will become chewy and not very appetizing.
Servings: 8
Nutrition per serving
Calories: 195 | Carbohydrates: 2g | Protein: 17g | Fat: 14g | Saturated Fat: 4g | Fiber: 0g | Sugar: 0g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

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