Description
Crispy chicken strips coated with almond flour and Parmesan, perfect for a low-carb snack or meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the chicken breasts into fry-shaped strips.
- In a bowl, combine almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each chicken strip into the egg, then coat with the flour mixture.
- Heat oil in a pan over medium heat. Fry the chicken strips until golden brown on both sides.
- Alternatively, place the coated chicken strips on a baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy.
- Serve warm and enjoy!
Notes
For extra crisps, double-dip the chicken in egg and coating mix. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg