These fried chicken strips need no introduction, so I will just skip straight to the recipe…..
*We deep fried our strips in peanut oil, but you can also deep fry in a dutch oven, shallow fry in a cast iron skillet, or you can try this recipe in an air fryer.
4 boneless skinless chicken breasts, cut into 1 inch strips
peanut, avocado, or coconut oil
1/4 heavy cream
1 cup dill pickle juice
2 tbsp Frank’s Red Hot Sauce (optional)
2.5 cups almond flour
1/2 cup grated parmesan
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery powder
- Heat oil to 350-375 degrees
- In 2 medium sized bowls or 2 shallow pans, combine all ingredients for the dry dredge in one, and all of the ingredients for the wet dredge in the other.
- After cutting chicken into 1″ strips, begin dredging strips into wet ingredients first, then coat it with the dry dredge. Let strips rest on a cooling rack for at least 10 minutes so the coating sticks during the fry process.
- Once oil has come to temp, carefully add strips to pot. Be sure to add slowly as the temperature will drop each time you put a new strip in. (I did mine in 2 batches)
- Clean cooling rack and place on top of a cookie sheet. Putting the fried chicken on a cooling rack will keep it from steaming and will ensure your strips remain crunchy!
- Remove chicken once it’s golden brown and the middle has reached a temperature of 165 degrees and place on cooling rack to keep crispy. Sprinkle with salt. (You can also heat your oven to 200* and place chicken in the oven to keep warm while you finish cooking the remaining strips).
We enjoyed our chicken strips with a dipping sauce made with 2 tbsp mayo, 1 tsp dijon mustard, and a dash of hot sauce. We also doused them with Crystal Hot Sauce! We have leftovers and I’m totally thinking about making my keto waffles to go alongside them for dinner. YUM!!