Fried chicken is one of those foods that everyone loves. There is something about that crispy coating and tender meat inside that just makes you happy.
But when you are following a keto diet, fried chicken can seem like something you have to give up. Most fried chicken recipes use flour or breadcrumbs, and those are full of carbs that don’t fit the keto lifestyle.
I used to miss fried chicken so much when I first started eating keto. But then I found out that you can make amazing fried chicken strips using pork cracklings as the coating instead.
And honestly, it tastes just as good as regular fried chicken. Some people even say it tastes better because the pork cracklings add extra flavor.
Whether you are new to keto or have been doing it for years, I think you are going to love this recipe.
👍 Why You’ll Love This Recipe
Zero Carbs in the Coating: One of the biggest problems with regular fried chicken is that the coating is made from flour or breadcrumbs, and those are packed with carbs. But this recipe uses pork cracklings instead, and pork cracklings have zero carbs.
Tastes Like the Real Thing: Let’s be honest – a lot of keto recipes don’t taste as good as the regular versions. But these fried chicken strips are different. They taste just like traditional fried chicken, maybe even better.
Super Crispy Coating: The double coating method used in this recipe makes the chicken strips incredibly crispy.
You dip the chicken in the pork crumb mixture, then in egg, and then back in the pork crumbs again. This creates a thick layer of coating that gets super crunchy when you cook it.
✨ Recipe Ingredients
- 6 oz Pork Cracklings / Pork Rinds Crumbs (I recommend these pork cracklings – amazon)
- 1 Pound Chicken Tenders
- 2 Eggs (large)
- pinch of Salt (you can also use smoked salt)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Blend the pork cracklings until they are powdery, or you can use pre-made pork rind crumbs. Place them in a medium bowl.
Step 2
Cut the chicken into even-sized strips.
Step 3
Beat the eggs in a small bowl – until well combined.
Step 4
Dip each chicken strip first in the pork powder, then in the egg mixture, and finally in the pork powder again (double coating). Ensure they are very well coated with a thick, even layer.
Step 5
If baking: Place the coated chicken strips on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes.
For deep frying: Heat oil in a deep fryer or large, heavy-bottomed pot. Carefully lower the coated strips into the hot oil and fry for 3-4 minutes, or until golden brown and fully cooked. Drain on paper towels before serving.
💡Tips
1. Blend the Pork Cracklings Until They’re Really Fine
The texture of your pork cracklings matters a lot when it comes to how your chicken strips turn out. You want to blend them until they become a fine powder, almost like flour or breadcrumbs.
If the pieces are too big or chunky, the coating won’t stick to the chicken properly and it will fall off during cooking. Big pieces also don’t cook as evenly, so you might end up with some parts that are too crunchy and other parts that aren’t crispy enough.
2. Cut Your Chicken Strips the Same Size
When you cut your chicken into strips, try to make them all roughly the same size and thickness. This is really important because it affects how evenly they cook.
If some strips are thick and some are thin, the thin ones will be done way before the thick ones. You might end up with some chicken that is overcooked and dry while other pieces are still raw in the middle. Nobody wants that.
Take your time when cutting the chicken and aim for strips that are about the same width and length. They don’t have to be perfectly identical, but they should be close.
3. Let the Coated Chicken Rest Before Cooking
After you coat your chicken strips with the pork crumbs and egg, let them sit for about five to ten minutes before you cook them. This short resting time helps the coating set and stick to the chicken better.
If you throw them straight into the oven or fryer right after coating, the crust is more likely to fall off or separate from the meat. When you let them rest, the egg has time to kind of seal everything together.
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FAQ
Why is my coating falling off the chicken?
If your coating is falling off, there are a few reasons this might be happening. The most common reason is that the chicken was wet when you started coating it.
Moisture prevents the coating from sticking properly, so make sure you pat your chicken strips dry with paper towels before you start the coating process. Another reason could be that you didn’t press the pork crumbs onto the chicken firmly enough.
You really need to press and pack the coating onto the meat so it sticks well. Just lightly dipping it won’t do the trick. Also, skipping the double coating step can cause problems.
Keto Fried Chicken Strips
Print RecipeIngredients
- 6 oz Pork Cracklings / Pork Rinds Crumbs (I recommend these pork cracklings – amazon)
- 1 Pound Chicken Tenders
- 2 Eggs large
- pinch Salt you can also use smoked salt
Instructions
- Blend the pork cracklings until they are powdery, or you can use pre-made pork rind crumbs. Place them in a medium bowl.
- Cut the chicken into even-sized strips.
- Beat the eggs in a small bowl – until well combined.
- Dip each chicken strip first in the pork powder, then in the egg mixture, and finally in the pork powder again (double coating). Ensure they are very well coated with a thick, even layer.
- If baking: Place the coated chicken strips on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes.For deep frying: Heat oil in a deep fryer or large, heavy-bottomed pot. Carefully lower the coated strips into the hot oil and fry for 3-4 minutes, or until golden brown and fully cooked. Drain on paper towels before serving.
I made these last night for my family and they were a huge hit!