Low Carb Crispy Fried Chicken Strips
Discover the ultimate recipe for satisfying your fried chicken cravings without the carbs! These **Low Carb Crispy Fried Chicken Strips** are a game-changer, featuring tender chicken breasts coated in a flavorful almond flour and Parmesan crust, seasoned with paprika, garlic powder, and onion powder. Perfectly crispy on the outside and juicy on the inside, these chicken strips are fried to golden perfection in heart-healthy coconut oil. With a coating process that combines an egg wash with almond milk to ensure optimal crispiness, this recipe is gluten-free, keto-friendly, and irresistibly delicious. Ready in just 35 minutes, these chicken strips make the perfect snack, appetizer, or main course, especially when paired with your favorite low-carb dipping sauce. Treat your family to this healthier twist on a comfort food classic tonight!
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Recipe Information
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
Instructions
Cut the chicken breasts into strips, about 1 inch wide.
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.
In another shallow dish, whisk together the eggs and unsweetened almond milk until fully blended.
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.
In a large skillet, heat the coconut oil over medium-high heat until it shimmers.
Carefully place the coated chicken strips in the hot oil, ensuring not to overcrowd the pan. You may need to cook them in batches.
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).
Remove the cooked chicken strips from the pan and place them on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining chicken strips, adding more oil to the pan if necessary.
Serve hot with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.1 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 820 mg | 63% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1394 mg | 30% | |
*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.
