Keto Crispy Chicken Thighs (Printer-Friendly)

Tender chicken thighs with a refreshing lemon butter cabbage slaw for a flavorful low-carb dish.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon salt
06 - 0.5 teaspoon ground black pepper

→ Cabbage Slaw

07 - 4 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - 0.5 cup sliced green onions
10 - 0.25 cup chopped fresh parsley

→ Lemon Butter Dressing

11 - 3 tablespoons unsalted butter, melted
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper
16 - 1 teaspoon grated lemon zest

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chicken thighs dry with paper towels. Rub thoroughly with olive oil, garlic powder, smoked paprika, salt, and ground black pepper.
03 - Place seasoned chicken thighs skin side up on prepared baking sheet. Bake for 30 minutes until skin is crispy and internal temperature reaches 165°F.
04 - While chicken bakes, combine shredded green cabbage, red cabbage, green onions, and fresh parsley in a large bowl.
05 - In a small bowl, whisk together melted butter, fresh lemon juice, Dijon mustard, salt, black pepper, and grated lemon zest until well combined.
06 - Pour lemon butter dressing over cabbage mixture and toss thoroughly to coat all ingredients evenly.
07 - Serve hot crispy chicken thighs alongside dressed lemon butter cabbage slaw.

# Expert Suggestions:

01 -
  • The chicken skin gets impossibly crispy while the thighs stay juicy inside, which honestly feels like a small kitchen miracle every single time.
  • Lemon butter cabbage slaw cuts through the richness with sharp, tangy brightness that makes you want another bite.
  • It's genuinely fast, clocking in at 45 minutes from cold oven to plated dinner.
  • This meal keeps you satisfied for hours without the carb crash—your energy stays steady through the afternoon.
02 -
  • Pat the chicken thighs completely dry before seasoning—I learned this the hard way after making rubbery-skinned chicken more than once, and it changed everything.
  • Don't skip the fresh lemon juice and zest; they're what makes the slaw taste bright instead of just buttery and rich.
03 -
  • For even more crackle, broil the chicken thighs for the last two minutes of cooking—but watch them closely because they'll go from golden to burnt in seconds.
  • If you want to make this ahead, prep the slaw and dressing separately and combine them just before serving, so the cabbage stays crisp.
Go Back