Crispy Keto Chicken Strips
4 portions
30mSimple, crispy chicken tenders without the carbs. Pork rinds bring a little crunch, but you can easily leave them out.
What you will need
2 lb Chicken Breast
1 cup Almond Flour
2 oz. Pork Rinds
1 tsp Garlic Powder
Salt
Black Pepper
2 Eggs
1/2 cup Heavy Cream
1/2 cup Grated Parmesan
(Nutritional facts 296 calories, 17.09 g fat, 20.93 g carbohydrates, 15.11 g protein, 204 mg cholesterol, 729 mg sodium)How to cook
1
2
3
4
Preheat oven to 425°F
5
Slice the chicken breast into narrow strips. Just make them look like naked chicken tenders.
6
Crack the eggs into the cream and whip them together with a fork.
7
Crush the pork rinds to a powder. A large pan works well for this. You can put the pork rinds in a plastic bag before crushing to save a little bit of a mess.
8
Place the almond flour in a large mixing bowl.
9
Add the garlic powder.
10
Add the parmesan.
11
Add the crushed pork rinds.
12
A little salt and pepper. Just a pinch. I can't really give an exact amount because it can vary a little. but you can mix it up and give it a taste. Eating some raw almond flour won't hurt you.
13
Dunk each chicken strip into the cream and egg mix.
14
Drain off the cream a little, then toss the tenders, one by one, into the dredge. Press to coat thoroughly.
15
Arrange the dredged chicken strips on a baking sheet. Some parchment or a silicone mat will help provide more even heat and reduce cleanup time. I even used a baking rack to allow some airflow around the tenders for quicker, more even cooking.
16
Bake for 15-25 minutes or until the largest chicken strip registers above 165°F at center.
17
Comments