These crispy fried chicken strips are a delicious and satisfying keto-friendly alternative to traditional fried chicken. Enjoy your meal!
Ingredients:
- 3 boneless, skinless chicken breasts, cut into strips
- 2 large eggs
- 1 tablespoon Sriracha sauce (adjust to your spice preference)
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 teaspoon paprika
- Avocado oil (or preferred keto-friendly cooking oil) for frying
Instructions:
Prepare the Chicken:
Cut the chicken breasts into strips, ensuring they are of similar size for even cooking.
Create Egg Wash:
In a shallow bowl, whisk the eggs and add Sriracha sauce. Mix well to create an egg wash.
Prepare Coating Mixture:
In another bowl, combine almond flour, Parmesan cheese, onion powder, garlic powder, salt, black pepper, and paprika. Mix thoroughly to create the coating mixture.
Dip and Coat:
Dip each chicken strip into the egg wash, ensuring it’s fully coated.
Roll the chicken strip in the coating mixture, pressing the mixture onto the chicken to adhere.
Repeat for Double Coating (Optional):
For an extra crispy layer, you can dip the coated chicken strip back into the egg wash and roll it in the coating mixture again.
Heat the Oil:
In a skillet, heat enough avocado oil for frying over medium-high heat.
Fry the Chicken Strips:
Carefully place the coated chicken strips in the hot oil, ensuring not to overcrowd the pan.
Fry each side until golden brown and the internal temperature of the chicken reaches 165°F (74°C). This usually takes about 4-5 minutes per side, but cooking times may vary.
Drain and Rest:
Once cooked, place the fried chicken strips on a paper towel-lined plate to drain any excess oil.
Allow them to rest for a few minutes before serving.
Serve and Enjoy:
Serve your crispy keto fried chicken strips with your favorite low-carb dipping sauce or enjoy them as is!
