Keto Buffalo Chicken Strips

By The Petite Plantation - December 19, 2018

Anything that is bite sized for finger food is an automatic yes from the predators hungry children. But these things usually come with a breading or coating that isn't keto friendly and I try my best to stay keto to help balance my hormones.

But I have the perfect solution that usually has us all wanting more! This recipe is Keto friendly and the kids love it. But I usually wish I doubled the recipe and made twice as much because it's just so yummy!

When I make these Chicken Strips I usually cover them in this Buffalo Sauce but they certainly can be eaten plain or with a dipping sauce.

And even though they are baked, they have the texture of being deep fried.

Also, you could make any 'fried' foods with this recipe. Shrimp, Scollops, Dill Pickles could all be baked like this to be a Keto friendly 'fried' food.

Keto Buffalo Chicken Strips


2 boneless skinless chicken breasts
1 large egg
1 tbsp of whipping cream
1/2 ground almond, almond flour
1 tsp salt
1 tsp pepper
1 tsp paprika


Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, whisk egg and whipping cream. Set aside
On a large dinner plate, combine almond flour, salt, pepper, and paprika. Set aside.
Slice chicken breasts into long strips 1/2" or 1" in thickness. 
Coat chicken strips in egg mixture, then in almond flour mixture and place on baking sheet.
Bake for 25 to 30 minutes flipping once halfway through cooking.
Remove from oven when Chicken Strips are golden.
Smother in the Buffalo Sauce and serve!

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