Crispy chicken strips

Here’s a delicious recipe for Crispy Keto Chicken Strips that are low-carb and packed with flavor!

Ingredients:

• 2 large chicken breasts, cut into strips (about 1-inch wide)
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 2 large eggs
• 2 tbsp heavy cream (or water)
• Avocado oil or coconut oil for frying

Instructions:

1. Prepare the breading:
   • In a shallow bowl or plate, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Mix well.
2. Prepare the egg wash:
   • In a separate shallow bowl, whisk the eggs with heavy cream (or water) until smooth.
3. Coat the chicken strips:
   • Dip each chicken strip into the egg mixture, coating it well. Then, dredge the strip into the almond flour mixture, pressing gently to ensure the coating sticks well. Repeat with all the chicken strips.
4. Heat the oil:
   • In a large skillet, heat 2-3 tbsp of avocado oil (or coconut oil) over medium heat. The oil should be hot but not smoking.
5. Fry the chicken strips:
   • Carefully place the coated chicken strips in the skillet, making sure not to overcrowd the pan. Fry the chicken strips for about 3-4 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
6. Drain and serve:
   • Once cooked, remove the chicken strips from the pan and place them on a paper towel-lined plate to drain any excess oil.
7. Serve:
   • Serve your crispy keto chicken strips with a side of dipping sauce (like ranch, garlic butter, or a sugar-free BBQ sauce) and enjoy!

These crispy chicken strips are crunchy on the outside, juicy on the inside, and perfect for a keto-friendly meal!