Keto Chicken Strips
I love finding ways to adapt recipes to lower carb versions that are just as satisfying and delicious as the “regular” versions. (There's a lot of diabetes in my family, so I've been cutting back on my carbs to hopefully keep it from coming after me too!) Even better, with these keto chicken strips, you can easily adapt the recipe back to “normal” for the rest of your family who probably do NOT need to watch their carbs–I'll show you how I do it…
Keto Chicken Strips
A delicious low-carb version of a family favorite that can be cooked up one way and then adapted BACK for those not eating low-carb.
Servings: 6 people
Ingredients
- 4 pounds boneless chicken breasts or thighs-we prefer thighs (find a great source for safe healthy meat here if you don't have a farmer you trust nearby) (pounded thin between 2 pieces of plastic wrap or parchment paper)
- 2-3 eggs beaten
- 8 ounces parmesan, shredded finely
- 1 cup pork rind crumbs
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 2 cups all-purpose flour (I use einkorn flour)
- Butter or bacon grease for frying
Instructions
- Once your chicken is pounded thin (however thin you like it), cut it into strips or whatever sized pieces you prefer.
- Mix the pork rind crumbs with the parmesan, sea salt and Italian seasoning.
- Have the eggs in one dish, the pork rinds mixture in one and the flour in one.
- Dip both sides of the chicken into the egg, then into the pork rinds mixture.
Fried version
- Fry until golden on each side and a meat thermometer shows the chicken is at 165* in the middle.
- Place on a parchment lined baking sheet in a warm oven to keep warm until the rest are done.
- Keep frying or breading them until you have however many low-carb chicken strips you want.
- Put the rest of the pork rind mixture and the flour together in one bowl.
- Continue dipping the rest of the chicken pieces into the egg, then into the flour mixture and fry until they're all gone, using more butter or bacon grease as needed, and placing each batch into the oven to keep warm.
Easier baked version
- Preheat oven to 400*.
- Place breaded chicken on parchment lined baking sheets. (See above for how to do some low-carb and some not.)
- Bake for 30 minutes or until a meat thermometer shows the chicken is at 165* in the middle.
- Serve with mustard or barbecue sauce as desired! I mixed 1/2 Tablespoon of my homemade barbecue sauce with 1 Tablespoon Dijon mustard, so good and much lower in carbs than using all BBQ for dipping!
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