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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😊
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!
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What memories do you have about chicken strips?
What is your fave sauce to dip them into?
These were soooo good! The only thing I did differently was to sprinkle Tony Chachere’s on the chicken after I fried them !
Yum!! That sounds like a great addition!! Sometimes I use different kinds of pork rinds for different flavor like Mission’s Picante flavor!
Thank you for trying it and commenting😊
Do you happen to have the nutritional info on these? Calories, protein, etc?
We love them!
I am so happy you love them! Check out http://www.verywellfit.com to get the nutritional break down. I follow a keto where I only count carbs😊
Thank you!
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You fried them in coconut oil?
Yes! Refined coconut oil to be exact. It has a higher smoke point than virgin coconut oil. Avocado oil or grapeseed oil would work too without imparting a taste😊
Can these be baked instead of fried?
I am sure they could be. I have never tried though. You may try 400F for 15-20min. Check for doneness if some of your strips have thick places!
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[…] can also use the crumbs for breading my Extra Crispy Keto Chicken Strips instead of pork rinds if you wish. You could also combine them with the pork rinds if you are […]
[…] turn them over for an additional 3 minutes since they cook so fast. You may consider making my Extra Crispy Chicken Strips instead with the chicken […]