why make this recipe
This low-carb chicken fries recipe is quick, simple, and tasty. It gives you a crunchy snack or meal without many carbs. It uses almond flour and Parmesan for a crisp coat. You can serve it to kids or eat it as a light dinner.
introduction
Low-Carb Chicken Fries are strips of chicken baked with a crunchy low-carb coating. They cook fast and stay moist inside. You get a golden outside and soft chicken inside. This recipe uses common ingredients and needs little hands-on time.
how to make Low-Carb Chicken Fries
Follow the steps below to make these chicken fries. Work in three simple parts: mix the dry mix, beat the eggs, and coat the chicken. Bake until they are golden and cooked through.
Ingredients :
1 pound chicken breast, cut into strips, 1 cup almond flour, 1 cup grated Parmesan cheese, 2 eggs, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper to taste, Olive oil or cooking spray
Directions :
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the almond flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each chicken strip into the eggs, then coat with the almond flour mixture.
- Place the coated chicken fries on a baking sheet lined with parchment paper and spray with olive oil.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Serve with your favorite dipping sauce.
how to serve Low-Carb Chicken Fries
Serve warm with low-carb dips like ranch, sugar-free ketchup, or mustard. They go well with a simple salad or steamed veggies. For a snack, serve on a platter with cut veggies.
how to store Low-Carb Chicken Fries
Cool the fries to room temperature. Put leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crisp. Do not leave at room temperature for more than 2 hours.
tips to make Low-Carb Chicken Fries
- Pat the chicken strips dry before coating to help the mix stick.
- Press the coating onto the chicken so it stays on during baking.
- Use a wire rack on the baking sheet for more even crisping.
- Spray lightly with olive oil so they brown well.
- Check the thickest piece for doneness with a meat thermometer (165°F / 74°C).
variation (if any)
- Add herbs: mix in dried oregano or paprika for more flavor.
- Make spicy: add 1/2 teaspoon cayenne or chili powder to the coating.
- Use pork or turkey strips instead of chicken for a flavor change.
FAQs
Q: Can I fry these instead of baking?
A: Yes. Frying will make them crisp faster. Use oil at medium-high heat and fry until golden and cooked through.
Q: Can I use pork rinds instead of almond flour?
A: Yes. Crushed pork rinds work well for a low-carb crust. Use the same amount and press onto the chicken.
Q: Can I make these ahead and freeze them?
A: Yes. Bake them, cool, then freeze on a tray. Transfer to a freezer bag. Reheat from frozen in the oven until hot.
Q: Are these gluten-free?
A: Yes, if you use almond flour and check that Parmesan and spices have no added wheat.
Q: How long do I bake if pieces are larger?
A: Add a few more minutes and check with a meat thermometer. Cook until internal temp reaches 165°F (74°C).
Conclusion
For another simple low-carb fry idea and more tips, you can read 2 Ingredient Keto High Protein Fries – Kirbie’s Cravings.