Ingredients:
For the Chicken Strips:
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 cups almond flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for added heat)
- Salt and pepper to taste
- 2 large eggs, beaten
- Cooking oil (for frying)
For the Coating:
- 1 cup grated Parmesan cheese
- 1/2 cup crushed pork rinds
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Prepare the Coating:
- In a shallow bowl, mix together the grated Parmesan cheese, crushed pork rinds, dried thyme, dried oregano, salt, and pepper. This will be your coating mixture.
- Preheat Oil:
- In a large skillet or frying pan, heat enough cooking oil over medium heat to submerge the chicken strips.
- Prepare the Chicken:
- In a separate bowl, mix together the almond flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This will be your dry coating for the chicken.
- Coat Chicken Strips:
- Dip each chicken strip into the dry coating mixture, then into the beaten eggs, and finally into the Parmesan-Pork Rind coating. Make sure each strip is evenly coated.
- Fry the Chicken Strips:
- Carefully place the coated chicken strips into the preheated oil. Fry until they are golden brown and crispy, turning them occasionally to ensure even cooking. This usually takes about 5-7 minutes.
- Drain Excess Oil:
- Once the chicken strips are cooked, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to drain any excess oil.
- Serve and Enjoy:
- Serve your Keto Crispy Fried Chicken Strips with your favorite low-carb dipping sauce or alongside a fresh salad.