Are you on a low carb or keto diet? Do you miss chicken fingers? Look no further! This Low Carb Chicken Fingers recipe is easy to make, quick, delicious, PACKED with protein, and great for meal prep! The best part? You only need a few ingredients to make them!
To start this one take out 2 bowls. You’ll need a bowl for your dry ingredients and a bowl for your wet ingredients. They don’t need to be big, just big enough to fit your chicken into.
In the bowl for your dry ingredients you’ll want to add 1 cup of almond flour, 1/2 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and for a kick 1 1/2 teaspoons of optional chili powder.
Mix those ingredients together good.
In the bowl for your wet ingredients, beat together 2 large whole eggs and 2 large egg whites.
Put both of your bowls off to the side and take out 1 1/2 pounds of chicken breast. Trim the fat off of your chicken and cut them to your preferred chicken finger size.
You could also make chicken nuggets, dinosaurs, or any other shape you/your kids want!
You can also easily change the flavor up by using different seasoning blends, herbs, sauces, and so on. Here are some of my favorites:
Low Carb Chicken Fingers
- Italian seasoning
- Lemon pepper
- Chipotle
- Citrus
- Sriracha
Coat a baking pan or dish with some non-stick cooking spray and get ready to bread your chicken.
To bread your low carb chicken fingers all you have to do is dunk each piece into your wet ingredient mix then into your dry ingredient mix. Make sure you let the excess wet mix drip off before moving to your dry mix.
Repeat your breading process until all of your chicken fingers are coated. If you don’t use all of your mix, evenly distribute any mix left across the top of your chicken fingers. Alternatively, you could also make more fingers!
Put your low carb chicken fingers in the oven on 375F/190C for 20-25 minutes or until they turn golden brown and crispy.
Need more servings? Double or triple the recipe below to make enough for the whole week.
Pair these chicken fingers with one of our low carb appetizers, Simple Low Carb Pizza Chips!
Low Carb Chicken Fingers
What We Used
- Oven
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Ingredients
- 1 ½ Pounds Chicken Breast
- 1 Cup Almond Flour
- 1 Teaspoon Black Pepper
- ½ Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1 ½ Teaspoons Chili Powder - *Optional
- 2 Large Whole Eggs
- 2 Large Egg Whites
Instructions
- Take out a bowl, add in all of your dry ingredients, and mix those together
- Take out another bowl, add your Eggs into it, and mix them up
- Trim the fat off your Chicken Breast
- Cut them into whatever size chicken fingers you want
- Take out a baking pan and coat it with some non-stick cooking spray
- Dunk each piece of chicken into your egg mix then into your dry mix until fully coated and put it on your baking sheet
- Evenly distribute any mix left over across the top of your chicken fingers
- Bake on 375F/190C for 20-25 minutes
Video
Notes
- Calories: 1531
- Fat: 79g
- Saturated Fat: 8g
- Sodium: 670mg
- Carbs: 24g
- Fiber: 12g
- Sugar: 4g
- Protein: 181g
- Calories: 382
- Fat: 19.7g
- Saturated Fat: 2g
- Sodium: 167.5mg
- Carbs: 6g
- Fiber: 3g
- Sugar: 1g
- Protein: 45.2g
Nutrition
8 Comments
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I first want to apologize for my “new to cooking” question but I don’t think I fully understand the serving amounts.
So for example, this chicken finger recipe has “Calories in each serving (if you make 4)”. Does that mean the macro breakdown is for if you eat 4 total chicken fingers or if you eat 1 chicken finger but a “serving” is 4 chicken fingers (essentially multiplying by 4 if you eat 4)?
Does that make sense? I want to make sure I am calculating my macros properly before I go off on a tear and find out I am eating 4xs the amount of food I should be. Thanks again for an awesome site and an awesome YouTube channel!
Haha! No worries Chad. This just means that if you make 4 total servings out of your whole serving that would be the calories, as goes for all of my recipes. Do your best to evenly portion them out (or weigh – my suggestion). The simplest solution if you don’t have a scale is to understand that if you’re eating the entire recipe, at the end of the week you’ll have consumed all of the calories in it so a few extra one day isn’t going to hurt you (you’ll compensate by having less the next or at some point throughout eating the entire recipe).
Ahhh OK thank you SO much. I’m starting my TPC eating schedule next week and I am VERY excited (to be eating good for that is good for me but also to say peace out belly fat!)
Keep up the outstanding work! I know running a website and a YT channel is very time consuming – but you have a lot of people that you are helping!
I also just joined Team TPC!!
(yes I put a lot of “!” in my post)
Just found your website recently. Tried these last night and were awesome. I did not have almond flour so used whole wheat bread crumbs (not sure which is healthier?). Can’t wait to try all your other recipes. Question- after bathing all the chicken in the eggs there was still a good amount of eggs left in the bowl- do you still count all of the calories/macros from the eggs in your overall calculation of nutrition for the meal? Sorry if that is confusing. Thanks again!
These were good when I first made them, but something was missing. Tried frying them in a “healthy” oil and figured out that that’s what was missing. Try frying these in a healthier oil and I promise you they will taste absolutely delicious.
Amazing! Lovely taste, texture – had them with salad and low-carb-dip. So good!
This looks fantastic!! I’ve always loved chicken fingers but had to stay away due to the horrible macros they usually have. Thanks for another amazing (easy) recipe!
One question: have you tried substituting the almond flour for some other flour that has less fat, like coconut flour, for example?