Fried Keto Coconut Chicken Strips Recipe

I love fried chicken and these Fried Keto Coconut Chicken Strips are an amazing twist on an age old comfort food recipe.

This is definitely a family friendly, (picky kid approved) recipe that you can make for any crowd.

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🥘 Ingredients for the Keto Coconut Chicken Strips:

• 3 large Chicken breasts Sliced into 8-9 pieces

Have you noticed how much the size in chicken breasts can vary? Some of them are HUGE.

If your chicken breasts are really thick slice them in half.

The strips I made are about 2 inches wide by 4 inches long. Just use your judgement here and think about how big you would like them to be.

• ⅓ cup Coconut flour
• 2 Eggs beaten

It's important to get the eggs good and mixed so that they cling to your strips. Beat them like you are making the perfect omelet.

• 1.25 cup Coconut flakes unsweetened

If all you have are big flakes (I love those), put them in a zip-lock bag and squish them up before starting. If the flakes are too big they won't cling to the chicken.

• ½ teaspoon Garlic powder
• ½ teaspoon Smoked paprika
• Sea salt
• Black pepper to taste

Oil for frying

• ¾ cup Olive oil or coconut oil for frying. I prefer olive oil. This is an approximate amount.

There will be leftover oil. But you need to make sure you have enough in the pan to get a good scald. Start with about a quarter inch in the pan and add more if you need to.

👩🏽‍🍳How to make the Keto Coconut Chicken Strips:

• Cut chicken into strips (about 3 tenders per chicken breast). If they are thick. slice them in half first.

I don't like to pound the meat. I feel like it makes it mushy. Other chefs disagree and if you are a seasoned chef, do what you like to do to get the chicken to the right size.

Season with a little salt and black pepper. Do this first so the salt can soak in and sort of "dry brine" the meat. It will be juicier.

If you have never fried chicken before you can check out this post that gives the basics on how to do it.

Now READ THIS PART....You don't need a vat of oil to fry chicken in this recipe. The post I mentioned says add a couple of inches of oil. You don't. It doesn't need to be submerged.

A quarter inch of oil is fine to fry these strips. Whole, bone in chicken needs more oil and a totally different post.

• Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika.

You can mix the spices into the flour if that is how you want to do it but getting the spices on the outside of the breading makes a tastier piece of chicken.

• Pour olive oil into a large frying pan and set the flame to medium.

Make sure you let this oil heat to about 350F before adding you first piece of chicken.

• Dredge each chicken tender in the coconut flour, dip in the egg mixture,  roll in the coconut flakes and immediately place in frying pan.

Don't overcrowd the pan. Read that again because it's imperative to a good scald. Don't overcrowd the pan.

Do in batches if needed. Fry each side 3-5 minutes before flipping with tongs or a fork.

If you are unsure of whether or not it's done, check it with a thermometer. The center should be 165F in the center to be safe.

I use a thermometer like this for EVERYTHING.

• Serve with your sauce of choice.

This spicy mayo is amazing with this chicken.

Ranch Dressing has long been a popular choice for dipping chicken tenders in. Check out this super simple Ranch Dressing recipe.

Other categories that might interest you after making this recipe:

📖Variations for Cooking Methods:

Fried chicken is a high calorie item.

I know that some people won't even think of eating fried chicken while they are actively trying to lose weight and I get that. (Just remember that fat keeps you full but calories still count).

So if you fall into this category you could try a couple of different cooking methods...although, you wont get the same exact result.

• Use an Air Fryer if you have one.

This will cut the calories and still give you similar results. I don't have an air-fryer (gasp) so I cant say for sure how they will come out.

• Bake the chicken on a wire rack.

To bake the chicken instead of frying~ Follow the instructions up until it's time to fry.

Place the pieces on an oven safe rack like this one and bake for about 20- 25 minutes (or until done) at 400F.

If you don't have a rack you can use parchment paper on a baking sheet and flip half way through.

Baking instead of frying sheds about 200-225 calories off the bat.

I feel compelled to tell you this because this is a Keto Site BUT, frying is going to taste better. It's up to you what to do with that info.

🍲 Making Ahead and Storage:

• You can make these ahead and reheat in the oven (preferred method) or microwave.
• They will last for 3-4 days in an airtight container in the fridge according to the USDA.
• You can freeze these in an airtight container for up to four months.

Thaw them in the fridge and re-heat in the oven at 350F for about 20 minutes.

🥗Side Dishes:

Here are a few side dishes that are amazing with this fried chicken....

• Easy Keto Bacon Broccoli Salad Recipe~ Sweet & Savory
• Baked Cauliflower Mash
• Faux-Tato Salad
• Garlic Parm Green Beans
• Thai Cucumber Salad
• Hawaiian Rolls
• KFC Copycat Coleslaw

I think that just about covers this recipe....

If you have any questions, need help with this recipe or Keto in general please leave us a comment and we'll be happy to help.

Cheers!

Brandy

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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