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+ servings
macro shot of crispy okra with chicken

Keto Fried Okra

Natalia-Flavorful Home
This keto-fried okra is crispy and extra flavorful! This recipe is perfect for these days when craving some fried food. This dish is gluten-free, low-carb, and made in the oven with nutritious ingredients like almond flour instead of white flour and no vegetable oil; it’s a win-win.
5 from 1 vote
Prep Time 15 mins
Total Time 45 mins
Course Main Course, Snack
Cuisine American


  • 1 pound boneless chicken thighs
  • 2 cup okra sliced
  • 2 egg large-sized
  • 2 cup almond flour
  • 4 tsp smoked paprika
  • 2 1/2 tsp salt


  • Gather the ingredients. Preheat the oven to 400F degrees, line two baking sheets with parchment paper. Rinse and pat dry the chicken, use kitchen scissors to cut bite-sized pieces trimming the fat away. Prepare okra by slicing ends off and cutting half an inch size pieces.
  • Prepare two mixing bowls. In the first bowl whisk eggs, in the second bowl mix almond flour with smoked paprika and salt.
  • Add okra and chicken to the egg mixture and mix to coat well.
  • Carefully dip okra and chicken pieces in the flour mixture, taking only several pieces at once. Arrange on two baking sheets making sure pieces don’t touch and don’t overlap.
  • Bake for 15 minutes, then take baking sheets and switch their places in the oven. Bake for 15 more minutes till dry and crispy, no need to turn pieces over. Once cooked,  serve with your favorite sauce.


To make sure the chicken bites are soft and moist, I recommend using chicken thigh meat. 


Calories: 412kcalCarbohydrates: 11gProtein: 23gFat: 33gSaturated Fat: 5gTrans Fat: 1gCholesterol: 129mgSodium: 1051mgPotassium: 305mgFiber: 5gSugar: 2gVitamin A: 1034IUVitamin C: 8mgCalcium: 124mgIron: 3mg
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