Keto Chicken Farcha is a flavor-packed, low-carb twist on the beloved Parsi fried chicken. It delivers all the crispiness and spice without the traditional flour coating. Each piece is marinated in aromatic spices like turmeric, cumin, garlic, and Kashmiri chili. Then, it is dipped in a simple egg wash. Finally, it is shallow-fried to golden perfection. The result is tender, juicy chicken wrapped in a beautifully crisp, keto-friendly crust that satisfies every craving.
This lighter version stays true to the bold Parsi flavors. It keeps carbs to a lowest, making it ideal for those pursuing a ketogenic lifestyle. The chicken stays incredibly moist thanks to the spiced marinade. The egg coating creates a delicate crunch without any breadcrumbs or starch. Keto Chicken Farcha is quick to make. It is naturally gluten-free. This dish is perfect for weeknight dinners. Use it for entertaining or as a standout appetizer for any occasion.
This dish can be served hot with lemon wedges and a fresh salad. It can also be enjoyed as a protein-rich snack on the go. This dish brings together heritage, spice, and modern keto cooking in the most delicious way.
Ingredients for Keto Chicken Farcha
- 2 Full Chicken Legs (Skinless) Drumstick and Thigh
- 2 Eggs
- 1 Tsp Salt
- 1 Tsp Pepper
- ½ Tsp Turmeric
- ½ Tsp Kashmiri Red Chili Powder
- 1 Tsp Coriander Powder
- ½ Tsp Cumin Powder
- 1 Tsp Ginger Garlic Paste
- ½ Lime (Juiced)
- 2 Tbsp Psyllium Husk
Instructions for Keto Chicken Farcha
- Prepare the chicken by separating the thigh and the drum and cutting gashes into the flesh.
- Marinate the chicken with salt and pepper. Add turmeric, red chili powder, coriander powder, and cumin powder. Mix in ginger garlic paste and the juice of half a lime.
- Set aside and let marinate for 30 minutes at least if not longer.
- Set up a breading station for the chicken. Put psyllium husk in a plate. Crack two eggs in another plate.
- Season the eggs with salt and pepper and then beat them.
- Coat the chicken in the psyllium husk and then dip into the egg and then put it straight into the oil to deep fry
- Make sure the oil is not scorching hot otherwise the outside will cook fast and leave the inside raw. So cook it on a medium heat for a longer time to make sure it’s cooked through
- Once done, drain on paper towels and serve with green chutney.
Notes & Tips:
- Marination Matters: Marinate the chicken for at least 2–3 hours. Marinate it overnight if possible. This allows the spices to fully penetrate and make the chicken extra flavorful.
- Use Medium Heat: Fry the chicken on medium heat to make sure it cooks through without burning the egg coating.
- Egg Wash: For an even crispier crust, double-dip the chicken in the egg wash before frying.
- Oil Choice: Use a neutral oil with a high smoke point. Options include avocado oil or ghee. These are the best choices for keto-friendly frying.
- Don’t Overcrowd the Pan: Fry in batches to keep the crunchiness of the coating.
- Serving Suggestions: Serve hot with lemon wedges, keto-friendly chutney, or a fresh green salad.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer for crispiness.
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Frequently Asked Questions (FAQs)
1. What makes this Chicken Farcha keto-friendly?
This version skips the traditional flour coating. It uses only an egg wash for the crust. This keeps it low-carb and suitable for keto diets.
2. Can I bake instead of frying?
Yes! Preheat the oven to 200°C (400°F) and bake for 25–30 minutes, flipping halfway, for a crispy keto-friendly version.
3. What spices are used in the marinade?
Typical spices include turmeric, cumin, coriander, garlic, ginger, Kashmiri chili powder, and salt. You can adjust the heat to your taste.
4. Can I use chicken thighs instead of drumsticks?
Absolutely! Thighs or wings work well. Adjust the cooking time depending on the size of the pieces.
5. How do I keep the chicken moist while frying?
Marinate the chicken properly. Fry it on medium heat. This ensures it stays juicy inside. It also gives a golden, crispy crust outside.
6. Is this recipe gluten-free?
Yes! Since it uses no flour, it’s naturally gluten-free and keto-compliant.
7. Can I prepare this in advance?
You can marinate the chicken the night before. Fry it fresh for the best texture, or reheat in an air fryer to restore crispiness.
Keto Chicken Farcha
Keto Chicken Farcha is a flavor-packed, low-carb twist on the beloved Parsi fried chicken. It delivers all the crispiness and spice without the traditional flour coating. Each piece is marinated in aromatic spices like turmeric, cumin, garlic, and Kashmiri chili. Then, it is dipped in a simple egg wash. Finally, it is shallow fried to golden perfection. The result is tender, juicy chicken wrapped in a beautifully crisp, keto-friendly crust that satisfies every craving.
Ingredients
- 2 Full Chicken Legs (Skinless) Drumstick and Thigh
- 2 Eggs
- 1 Tsp Salt
- 1 Tsp Pepper
- ½ Tsp Turmeric
- ½ Tsp Kashmiri Red Chili Powder
- 1 Tsp Coriander Powder
- ½ Tsp Cumin Powder
- 1 Tsp Ginger Garlic Paste
- ½ Lime (Juiced)
- 2 Tbsp Psyllium Husk
Instructions
- Prepare the chicken by separating the thigh and the drum and cutting gashes into the flesh.
- Marinate the chicken with salt and pepper. Add turmeric, red chili powder, coriander powder, and cumin powder. Mix in ginger garlic paste and the juice of half a lime.
- Set aside and let marinate for 30 minutes at least if not longer.
- Set up a breading station for the chicken. Put psyllium husk in a plate. Crack two eggs in another plate.
- Season the eggs with salt and pepper and then beat them.
- Coat the chicken in the psyllium husk and then dip into the egg and then put it straight into the oil to deep fry
- Make sure the oil is not scorching hot otherwise the outside will cook fast and leave the inside raw. So cook it on a medium heat for a longer time to make sure it's cooked through
- Once done, drain on paper towels and serve with green chutney.
Notes
- Marination Matters: Marinate the chicken for at least 2–3 hours. Marinate it overnight if possible. This allows the spices to fully penetrate and make the chicken extra flavorful.
- Use Medium Heat: Fry the chicken on medium heat to make sure it cooks through without burning the egg coating.
- Egg Wash: For an even crispier crust, double-dip the chicken in the egg wash before frying.
- Oil Choice: Use a neutral oil with a high smoke point. Options include avocado oil or ghee. These are the best choices for keto-friendly frying.
- Don’t Overcrowd the Pan: Fry in batches to keep the crunchiness of the coating.
- Serving Suggestions: Serve hot with lemon wedges, keto-friendly chutney, or a fresh green salad.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer for crispiness.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 18gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 264mgSodium: 1231mgCarbohydrates: 17gNet Carbohydrates: 1gFiber: 9gSugar: 1gProtein: 30g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
