Ingredients
4 skinless, boneless chicken breasts (cut into strips)
1/2 cup coconut flour
1/4 cup almond flour
2 large eggs (optional: use flax eggs for extra keto-friendliness)
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp avocado oil or another keto-friendly oil
Instructions
Preheat oven to 400°F (200°C) or heat a skillet over medium heat with 1-2 tbsp avocado oil
In a bowl, combine coconut flour, almond flour, paprika, garlic powder, salt, and pepper
Beat eggs in a separate shallow dish
Dip chicken strips into egg mixture, letting excess drip off, then coat evenly with the flour-spice blend
For oven method: Place on a baking sheet and bake for 12 minutes or until golden and crispy
For pan-fry method: Fry strips in oil for 2-3 minutes per side until golden brown
Let rest 5 minutes before serving
Notes
Use a mix of dry and wet coating for optimal texture
Chicken strips freeze well individually on parchment paper for up to 3 months
Adjust spices to taste – cayenne pepper or Italian seasoning can add variation
Coat chicken in melted butter or oil before dredging for extra crispiness when baking
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Pan-Frying/Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 chicken breast (split into 4-6 strips per serving)
- Calories: 350
- Sugar: 0g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg