Keto Air Fryer Chicken Strips with Almond Flour Crust

How to Make Keto Air Fryer Chicken Strips with Almond Flour Crust

1. 1

   Step 1: Slice and season the chicken

   Trim any excess fat and cut the chicken breasts into 3–4 equal strips each (about 3–4 pieces per breast). Pat the strips dry with paper towels, then season both sides lightly with the salt and freshly ground black pepper to enhance flavor before breading.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 1 tspSalt and freshly ground black pepper
   
2. 2

   Step 2: Set up the dredging station

   In a shallow bowl, whisk together the eggs and heavy cream until smooth to make the wash. In a second shallow bowl, combine the almond flour, grated Parmesan, garlic powder and paprika; mix until evenly distributed. Dip each chicken strip first into the egg mixture, allowing excess to drip off, then press into the almond flour mixture so it adheres and forms an even crust.

   For this step

   • 1 cupAlmond flour
   • 1/4 cupGrated Parmesan cheese
   • 2 largeLarge eggs
   • 2 tbspHeavy cream
   • 1 tspGarlic powder
   • 1 tspPaprika (sweet or smoked)
   
3. 3

   Step 3: Preheat and arrange in the air fryer

   Preheat your air fryer to 400°F (200°C) for 3–5 minutes so the strips start crisping on contact. Arrange the coated strips in a single layer in the basket with a little space between pieces — cook in batches if needed to avoid overcrowding for even crisping.
4. 4

   Step 4: Air fry until golden and cooked through

   Lightly mist the tops of the strips with avocado oil spray, then air fry at 400°F (200°C) for 10–12 minutes, flipping once halfway through and spraying again if needed for extra crispness. Cook until the crust is golden brown and the internal temperature reaches 165°F (74°C); timing may vary slightly by air fryer model.

   For this step

   • 1 sprayAvocado oil spray (or light oil mist)
   
5. 5

   Step 5: Rest, serve and keto tips

   Let the strips rest 2–3 minutes to lock in juices, then serve hot with a low-carb dipping sauce or a side of avocado for extra fat. For strict keto, keep portions moderate, increase fat by adding olive oil or mayo-based dip, and store leftovers in an airtight container in the fridge for up to 3 days; re-crisp in the air fryer for best results.

1. Trim any excess fat and cut the chicken breasts into 3–4 equal strips each (about 3–4 pieces per breast). Pat the strips dry with paper towels, then season both sides lightly with the salt and freshly ground black pepper to enhance flavor before breading.
2. In a shallow bowl, whisk together the eggs and heavy cream until smooth to make the wash. In a second shallow bowl, combine the almond flour, grated Parmesan, garlic powder and paprika; mix until evenly distributed. Dip each chicken strip first into the egg mixture, allowing excess to drip off, then press into the almond flour mixture so it adheres and forms an even crust.
3. Preheat your air fryer to 400°F (200°C) for 3–5 minutes so the strips start crisping on contact. Arrange the coated strips in a single layer in the basket with a little space between pieces — cook in batches if needed to avoid overcrowding for even crisping.
4. Lightly mist the tops of the strips with avocado oil spray, then air fry at 400°F (200°C) for 10–12 minutes, flipping once halfway through and spraying again if needed for extra crispness. Cook until the crust is golden brown and the internal temperature reaches 165°F (74°C); timing may vary slightly by air fryer model.
5. Let the strips rest 2–3 minutes to lock in juices, then serve hot with a low-carb dipping sauce or a side of avocado for extra fat. For strict keto, keep portions moderate, increase fat by adding olive oil or mayo-based dip, and store leftovers in an airtight container in the fridge for up to 3 days; re-crisp in the air fryer for best results.