Keto Bang Bang Chicken
Discover the bold and flavorful world of **Keto Bang Bang Chicken**, a low-carb twist on the popular takeout favorite. This recipe combines crispy, golden chicken strips—perfectly breaded with almond flour and Parmesan cheese—with a creamy, tangy bang bang sauce made from sugar-free sriracha, mayonnaise, and rice vinegar. The chicken is lightly fried for that irresistible crunch, then finished in the oven for tender perfection. Topped with a vibrant sprinkle of green onions, this dish is as eye-catching as it is delicious. Ready in under 40 minutes, it's ideal for busy weeknights or entertaining guests with a dish that's sure to impress. Gluten-free, keto-friendly, and absolutely bursting with flavor, this recipe will become your new favorite way to enjoy a high-protein, low-carb meal!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup almond flour
- 0.25 cup grated Parmesan cheese
- 2 large egg
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 0.25 cup mayonnaise
- 2 tablespoons sugar-free sriracha
- 1 teaspoon rice vinegar
- 3 tablespoons olive oil
- 2 tablespoons green onions
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the chicken breasts into thin strips, about 1-inch wide.
In a shallow bowl, mix together the almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, and smoked paprika.
In another shallow bowl, beat the two eggs until well blended.
Dip each chicken strip into the beaten egg, allowing the excess to drip off, then coat it thoroughly with the almond flour mixture. Place each coated strip onto the prepared baking sheet.
Heat the olive oil in a large non-stick skillet over medium heat. Fry the chicken strips in batches until golden brown and crispy, about 3-4 minutes per side. Add more oil if necessary for subsequent batches.
Transfer the fried chicken strips back onto the baking sheet and bake in the preheated oven for 10 minutes to ensure they are cooked through.
While the chicken is baking, prepare the bang bang sauce by mixing the mayonnaise, sugar-free sriracha, and rice vinegar in a small bowl until smooth.
Once the chicken is done, remove from the oven and drizzle the bang bang sauce over the top or toss the chicken strips in the sauce if you prefer them fully coated.
Garnish with chopped green onions and serve immediately while hot.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.0 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 526 mg | 40% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
