4 boneless, skinless chicken breasts
1 cup almond flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream
1 cup pork rinds, crushed
Avocado oil for frying
Preheat your oven to 375°F.
Mix the almond flour, garlic powder, paprika, salt, and black pepper in a shallow bowl.
In a separate bowl, whisk together the eggs and heavy cream.
Put the crushed pork rinds in a third bowl.
Cut the chicken breasts into strips or nuggets.
Dip each chicken strip first into the almond flour mixture, shaking off any excess. Next, dip it into the egg mixture, making sure it’s fully coated. Finally, roll it in the crushed pork rinds, pressing gently to make sure they stick.
Heat enough avocado oil in a large skillet to cover the bottom over medium-high heat.
When the oil is hot, carefully add the chicken strips to the skillet. Cook for about 3 minutes on each side, until golden brown and crispy.
Once all the chicken strips are cooked, place them on a baking sheet and bake in the preheated oven for 10-15 minutes, until cooked through and no longer pink in the middle.
Serve hot with your favorite keto-friendly dipping sauce.
Image: Here’s a link to a delicious looking image of crispy keto fried chicken
Enjoy your delicious and keto-friendly fried chicken