Sick of the same old tired recipes for your keto diet and looking for something fresh and delicious that could double as comfort food? These fried chicken strips are keto approved and delicious!
- 4 boneless, skinless chicken breasts
- 1/3 cup buttermilk or non-dairy milk if you prefer
- 1 teaspoon Hot Sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups Pork Panko crumbs*
- 2 eggs, beaten
- Coconut Oil, For Frying
Avocado Sauce Ingredients:
- 1 whole Hass Avocado, Pitted And Peeled
- 1/4 cup Mayonnaise
- 2 Tablespoons Fresh Dill, Minced
- 1 clove garlic, minced
- 1 whole lime, juiced
Place the chicken between two sheets of plastic wrap and pound with a mallet until it’s an even thickness.
Add the chicken to a bowl with the buttermilk, hot sauce, salt, and pepper. Marinate in the fridge for 30 minutes.
*Crush the pork rinds into fine crumbs and place in a bowl (or use the already processed Pork Panko. Beat the eggs in a separate bowl.
Coat the chicken strips in a layer of crumbs, then quickly dunk in the beaten egg, then coat again in the crumbs. Lay them on a sheet pan and heat 1 inch of coconut oil in a large skillet over medium-high heat.
Fry the chicken in batches about 3-5 minutes per side, babysitting them so they don’t become overly brown (lower the heat slightly if need be.) Check the temperature with an instant-read thermometer. Cook until they’re 160 degrees. Remove from oil and season with salt and pepper. Drain them on a paper towel or cooling rack.
Prepare the avocado sauce by adding the avocado, mayo, dil, garlic, lime, salt and pepper to a food processor and mixing it until smooth.
*You can purchase pork rinds and grind them in a food processor or purchase Pork Panko crumbs.