Here’s a crispy and delicious Keto Chicken Strips recipe that’s low in carbs but still packed with flavor and crunch. These are perfect for a quick meal or snack!
Ingredients:
- 1 lb (450g) chicken breast, cut into strips
- 1 cup almond flour
- 1/4 cup grated parmesan cheese (optional for extra crispiness)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 large eggs
- 1/4 cup heavy cream (optional for a thicker coating)
- 1/2 cup pork rinds, crushed (optional for extra crunch)
- 1/4 cup avocado oil or coconut oil (for frying)
Instructions:
- Prepare the Coating: In a shallow bowl, combine the almond flour, parmesan cheese (if using), paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
- Prepare the Egg Wash: In another shallow bowl, whisk the eggs and heavy cream (if using) until well combined.
- Coat the Chicken: Dip each chicken strip into the egg wash, allowing any excess to drip off. Then, coat it thoroughly with the almond flour mixture. For extra crunch, you can press the crushed pork rinds onto the chicken strips after coating them in the almond flour mixture.
- Heat the Oil: Heat the avocado oil or coconut oil in a large skillet over medium-high heat. You’ll want enough oil to cover the bottom of the pan, but not fully submerge the chicken.
- Cook the Chicken: Once the oil is hot, carefully add the chicken strips to the pan in a single layer. Cook for about 3-4 minutes per side, or until golden brown and crispy. Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s cooked through.
- Drain and Serve: Once the chicken strips are crispy and cooked through, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve: Serve your crispy chicken strips with a side of your favorite keto dipping sauce (like ranch, spicy mayo, or a sugar-free BBQ sauce).
Tips:
- Baking Option: You can also bake the chicken strips if you prefer! Preheat the oven to 400°F (200°C), place the coated chicken strips on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through, until crispy and cooked through.
- Spices: Feel free to adjust the spices to suit your taste. A pinch of cayenne pepper or some dried herbs (like thyme or rosemary) can add a nice touch.
- Crunchier Coating: If you like even more crunch, adding crushed pork rinds or even a little coconut flour to the almond flour mix can create an extra crispy texture.
Enjoy these Keto Crispy Chicken Strips! Perfect for a quick, satisfying low-carb meal. 😋
