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Baked Chicken Strips
Tender, baked chicken strips are marinated in pickle juice then breaded - the Southern way! Juicy and full of flavor!
Course
Main
Cuisine
low carb
Keyword
chicken
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
servings
Calories
304
kcal
Author
Katherine Peters
Ingredients
1
boneless chicken breast
about 12 ounces
1
cup
dill pickle juice
1
cup
almond flour
1
tablespoon
chili powder
1
teaspoon
salt
1/2
teaspoon
garlic powder
1/2
teaspoon
chipotle chile powder
2
eggs
US Customary
-
Metric
Instructions
Preheat the oven to 375F.
Cut the chicken into strips.
Soak in the dill pickle juice for at least 2 hours.
Drain and pat dry.
Beat the eggs until frothy.
Mix the almond flour, chili powder, chipotle chile powder, garlic powder, and salt.
Roll the chicken strips in the almond flour mixture.
Dip in the egg.
Roll in the almond flour mixture again.
Place on a greased baking sheet.
Bake for 10 minutes.
Flip over and bake 5 minutes more or until an insta-read thermometer registers 165F when stuck into the middle of a chicken strip.
Serve.
Nutrition
Calories:
304
kcal
|
Carbohydrates:
9
g
|
Protein:
20
g
|
Fat:
22
g
|
Saturated Fat:
2
g
|
Cholesterol:
133
mg
|
Sodium:
904
mg
|
Potassium:
231
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
950
IU
|
Vitamin C:
0.4
mg
|
Calcium:
104
mg
|
Iron:
2.5
mg