Keto Crispy Battered Chicken
Satisfy your crispy cravings guilt-free with this delectable Keto Crispy Battered Chicken recipe! Perfectly seasoned and irresistibly crunchy, these golden-brown chicken strips are made using a low-carb batter of almond flour, Parmesan cheese, and aromatic spices like garlic, onion powder, and paprika. A creamy egg wash ensures the flavorful coating adheres beautifully to every piece, while pan-frying in coconut or avocado oil delivers a satisfying crunch without the carb overload. Ready in just 35 minutes, this high-protein, gluten-free recipe makes an ideal choice for a quick family dinner or a crowd-pleasing keto snack. Serve these tender delights with a keto-friendly dipping sauce or a side of fresh salad to create a meal that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 0.5 cup Coconut oil or avocado oil
Instructions
Begin by slicing the chicken breasts into strips, approximately the size of chicken tenders.
In a medium bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Stir well to evenly mix the dry ingredients.
In a separate bowl, beat the eggs and add the heavy cream, whisking until you have a smooth mixture.
Dip each chicken strip into the egg mixture, allowing any excess to drip off back into the bowl.
Then, transfer the chicken strip to the bowl with the almond flour mixture and coat it thoroughly, pressing the mixture onto the chicken to ensure it sticks well. Repeat for all chicken strips.
In a large skillet, heat the coconut oil or avocado oil over medium-high heat. To test if the oil is hot enough, drop a small pinch of almond flour into it. If it sizzles, the oil is ready.
Carefully place the coated chicken strips into the hot oil, being sure not to overcrowd the skillet. You might need to cook them in batches.
Cook each side for about 3-4 minutes, or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
Once cooked, transfer the chicken strips to a paper towel-lined plate to drain any excess oil.
Serve hot with your favorite keto-friendly dipping sauce or alongside a fresh salad.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.1 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 757 mg | 58% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 935 mg | 20% | |
*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.
