Keto Oven-Fried Chicken Thighs with Herb Mayo Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-fried chicken thighs coated in a crunchy almond flour crust served with a creamy herb mayonnaise dip. This American-inspired chicken recipe (keto, low carb), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, large eggs, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, whisk together 2 large eggs and 1/4 cup mayonnaise until smooth.
  2. Step 2: In another large bowl, combine 1 1/2 cups almond flour, 1/2 cup grated Parmesan cheese, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Step 3: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Dip each thigh into the egg-mayo mixture, then dredge thoroughly in the almond flour mixture, pressing to coat well.
  4. Step 4: Place the coated chicken thighs on a wire rack over a baking sheet and spray the tops lightly with olive oil spray.
  5. Step 5: Bake for 35-40 minutes until the crust is golden and crispy and the internal temperature reaches 165°F (74°C).
  6. Step 6: Meanwhile, mix 1/4 cup mayonnaise with 2 tablespoons finely chopped fresh parsley and 1 teaspoon lemon juice to make a herb mayo dip. Serve alongside the chicken.

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