Extra Crispy Keto Chicken Strips

When I think of chicken strips it brings me back to my 1st job at Golden Corral! I loved that when my shift was over I got 1 free meal of my choice😍I would usually go with the chicken strip dinner!

Yummy, crispy strips of chicken that I would dunk in ranch or ketchup! Plus half a plate of thick steak fries😮

So the fries wouldn’t happen now that I’m keto, but the chicken strips HAD to be recreated! Here is the best replacement😊

First step is to get the pork rinds ground down! I didn’t want to drag out my food processor so I used a mallet. You could do it faster in a food processor though!
You want them to look like this! They kinda look like panko crumbs!
In a 2nd separate bowl whisk together almond flour, salt & pepper.
In your third bowl you will need your eggs.
Whisk up the eggs and set your bowls in this order. You will bread the chicken tenders from right to left!
1st dunk is in the flour mixture. Coat both sides well.
2nd dunk is in the whisked egg mixture.
Make sure you let the excess drip off before moving to the final bowl.

Now bread both sides in the crushed pork rinds and move them to a rack while you do the rest. This is a trick I learned from Alton Brown on the Food Network! Let your breaded chicken sit for a bit before frying so the topping stays better!

Heat up oil in your skillet. You want enough oil that it comes up the sides 2 inches. This will ensure proper frying. Its also very important that the oil is at the right temperature BEFORE anything goes in the pan. I test this out by putting the tip of a wooden spoon in the oil. If it bubbles up like frying then I know its ready!
Now gently lay the strips in and don’t overcrowd the pan. I did them in 3 piece batches. Set your timer for 3 minutes and turn the heat to medium high. Just a bit lower than high setting. THEN flip carefully and fry 3 minutes on the other side.
Leave to cool on a few paper towels for a few minutes.
Now devour!! I dipped mine in ranch dressing!

EXTRA CRISPY KETO CHICKEN STRIPS

1 lb. Chicken tenders

1 1/2 cup crushed pork rinds

3/4 cup finely ground almond flour

1 tsp salt

1 tsp ground black pepper

2 eggs

Coconut oil for frying

First step is to get the pork rinds ground down! I didn’t want to drag out my food processor so I used a mallet. You could do it faster in a food processor though!

In a separate bowl whisk together almond flour, salt & pepper. You want them to look like panko crumbs!

In a 2nd separate bowl whisk together almond flour, salt & pepper.

In your third bowl you will need your eggs. Whisk up the eggs and set your bowls in this order.

You will bread the chicken tenders from right to left!

1st dunk is in the flour mixture. Coat both sides well.

2nd dunk is in the whisked egg mixture. Make sure you let the excess drip off before moving to the final bowl.

Now bread both sides in the crushed pork rinds and move them to a rack while you do the rest. This is a trick I learned from Alton Brown on the Food Network!

Let your breaded chicken sit for a bit before frying so the topping stays on better!

Heat up oil in your skillet. You want enough oil that it comes up the sides 2 inches. This will ensure proper frying.

Its also very important that the oil is at the right temperature BEFORE anything goes in the pan. I test this out by putting the tip of a wooden spoon in the oil. If it bubbles up like frying then I know its ready!

Now gently lay the strips in and don’t overcrowd the pan.

I did them in 3 piece batches. Set your timer for 3 minutes and turn the heat to medium high.

Just a bit lower than high setting. THEN flip carefully and fry 3 minutes on the other side.

Leave to cool on a few paper towels for a few minutes.

Now devour!! I dipped mine in homemade ranch dressing!

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The carbs come out to 1 g carb PER STRIP!

—————————————————-

What memories do you have about chicken strips?

What is your fave sauce to dip them into?

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6 thoughts on “Extra Crispy Keto Chicken Strips

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