Crispy Keto Chicken Fingers
-2 large boneless, skinless chicken breasts
-1/2 cup almond flour
-1/4 cup grated Parmesan cheese
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1/2 teaspoon paprika
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/2 teaspoon sea salt
-1/4 teaspoon black pepper
-2 large eggs
-1/4 cup olive oil
Preheat oven to 375°F.
Cut chicken breasts into strips.
In a shallow bowl, mix together almond flour, Parmesan cheese, garlic powder, onion powder, paprika, oregano, basil, salt, and pepper.
In a separate shallow bowl, beat eggs.
Dip chicken strips into egg mixture, then into almond flour mixture, coating evenly.
Heat olive oil in a large skillet over medium-high heat.
Add chicken strips and cook for 3-4 minutes per side, until golden brown and crispy.
Place chicken strips on a baking sheet lined with parchment paper.
Bake in preheated oven for 10 minutes, or until cooked through.
Serve with your favorite dipping sauce. Enjoy!