Smoked Paprika Almond-Parmesan Chicken Breast Strips
Crisp-coated chicken strips with smoky paprika and Parmesan, baked until golden and savory. This American-inspired chicken recipe (keto, low-carb), ready in about 35 minutes, pairs chicken breast, eggs, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (450g), cut into 1-inch strips chicken breast
- 2 large eggs
- 1/2 cup (60g) almond flour
- 1/4 cup (25g), grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Whisk 2 large eggs in a shallow dish. In a separate dish, combine 1/2 cup almond flour, 1/4 cup grated Parmesan, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Dip each chicken strip into egg mixture, then press into almond flour mixture until fully coated.
- Step 4: Place strips on a parchment-lined baking sheet, brush lightly with 2 tbsp avocado oil, and bake 18-22 minutes until golden and internal temperature reaches 165°F (74°C), flipping once halfway.
