The best low-carb and keto chicken recipes
When you buy chicken, it’s often a better deal to buy a whole chicken and divide it into pieces yourself. Chicken breast is usually the most expensive part and also the leanest. We suggest leaving it in the store and opt for thighs, with or without the bone in, instead. They often come cheaper, have more natural fat and therefore more flavor. If you can get pieces with the skin on, it’s even better! You’ll find more tips on how to cook chicken below.
If you have some leftover chicken skin, there’s no need to throw it away. Did you know that baked chicken skin is an excellent crispy snack? Check out our Crispy chicken skin recipe to find out how to make these delicious little bites.
Are you looking for inspiration for an amazing lunch or dinner? Here’s our low-carb and keto selection of chicken recipes, there are casseroles, crispy alternatives and juicy wings.
Crispy & delicious
Creamy and cheesy chicken casseroles
How to roast chicken to perfection
When cooking poultry you need to make sure that the meat is fully cooked or you risk getting sick. To be on the safe side, it’s wise to use a cooking thermometer. When cooking chicken breast, you place the thermometer in the middle of the thickest part. When the temperature reaches 162°F (72°C), it’s ready.When cooking a whole bird it’s usually best to place the tip of the thermometer right next to the bone in the thigh. Make sure it reaches 180°F (82°C) before serving it.
Like any other meat, poultry benefits from resting for 10–15 minutes before serving.