Low Carb Crispy Fried Chicken Strips
Crispy on the outside, tender on the inside, these Low Carb Crispy Fried Chicken Strips are the ultimate guilt-free comfort food! Perfectly seasoned with a blend of almond flour, Parmesan cheese, and aromatic spices like paprika, garlic powder, and onion powder, these golden chicken strips are pan-fried to perfection in coconut oil for a flavorful crunch without the carbs. Dipped in a rich egg and almond milk mixture, their coating adheres beautifully for a satisfying bite every time. Ready in just 35 minutes, these protein-packed chicken strips make an irresistible main course, snack, or party appetizer. Pair them with your favorite low-carb dipping sauce for a keto-friendly treat the whole family will love! Ideal for low-carb, gluten-free, or keto diets, this recipe combines simplicity, flavor, and texture for a meal you’ll want to make again and again.
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Ingredients
- 1 pound Boneless skinless chicken breasts
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Unsweetened almond milk
- 0.5 cup Coconut oil
Directions
Step 1
Cut the chicken breasts into strips, about 1 inch wide.
Step 2
In a shallow dish, combine almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the spices.
Step 3
In another shallow dish, whisk together the eggs and unsweetened almond milk until fully blended.
Step 4
Dip each chicken strip first into the egg mixture, coating it completely, and then dredge it in the almond flour mixture, ensuring it's fully covered. Press the coating onto the chicken to make sure it adheres well. Shake off any excess coating.
Step 5
In a large skillet, heat the coconut oil over medium-high heat until it shimmers.
Step 6
Carefully place the coated chicken strips in the hot oil, ensuring not to overcrowd the pan. You may need to cook them in batches.
Step 7
Fry the chicken strips for about 3-4 minutes on each side until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
Step 8
Remove the cooked chicken strips from the pan and place them on a paper towel-lined plate to drain excess oil.
Step 9
Repeat the process with the remaining chicken strips, adding more oil to the pan if necessary.
Step 10
Serve hot with your favorite low-carb dipping sauce.
Nutrition Facts
| Serving size | (840.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2625.3 |
| Total Fat 197.6g | 0% |
| Saturated Fat 111.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 797.6mg | 0% |
| Sodium 2359.6mg | 0% |
| Total Carbohydrate 26.1g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 4.1g | |
| Protein 190.7g | 0% |
| Vitamin D 115.7IU | 0% |
| Calcium 820.5mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1393.9mg | 0% |
Source of Calories