Imagine biting into a perfectly crispy, golden chicken finger that's not only incredibly delicious but also completely guilt-free! These Keto Sesame Chicken Fingers are about to revolutionize your low-carb dining experience. Packed with flavor, crunchy sesame coating, and protein-rich chicken, this recipe proves that eating healthy doesn't mean sacrificing taste. Whether you're following a ketogenic diet or simply looking for a mouthwatering alternative to traditional breaded chicken, these fingers are guaranteed to satisfy your cravings and impress even the pickiest eaters.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 1/2 cup almond flour
- 1/4 cup sesame seeds
- 1 large egg
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup soy sauce (or coconut aminos)
Instructions
- Prepare your ingredients by cutting the chicken breast into even strips, approximately 1-inch wide and 3-4 inches long for consistent cooking.
- In a shallow mixing bowl, combine almond flour, sesame seeds, garlic powder, salt, and black pepper. Mix thoroughly to create a uniform coating mixture.
- In a separate bowl, crack the large egg and whisk until well beaten. This will serve as the binding agent for the coating.
- Pat the chicken strips dry with paper towels to ensure the coating adheres properly and achieves a crispy texture.
- Dip each chicken strip first into the beaten egg, ensuring complete coverage, then roll in the sesame seed and almond flour mixture, pressing gently to help the coating stick.
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Arrange the coated chicken fingers on the prepared baking sheet, ensuring they are not touching each other to allow even air circulation.
- Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, prepare the optional dipping sauce by mixing soy sauce (or coconut aminos) with a touch of sesame oil or your preferred low-carb seasoning.
- Remove chicken fingers from the oven and let rest for 3-5 minutes to allow the coating to set and juices to redistribute.
- Serve hot with the prepared dipping sauce, garnished with additional sesame seeds or chopped green onions if desired.
Tips
- Pat the chicken strips completely dry before coating to ensure maximum crispiness and better coating adhesion.
- Use fresh, high-quality almond flour for the best texture and flavor.
- Don't overcrowd the baking sheet - give each chicken finger space to crisp up evenly.
- Use an instant-read meat thermometer to check the internal temperature and avoid overcooking.
- For extra crunch, you can briefly broil the chicken fingers for 1-2 minutes at the end of cooking.
- Experiment with different seasonings in your coating mix to create variety - try adding paprika, dried herbs, or cayenne for a kick.
- If you're nut-free, you can substitute almond flour with coconut flour or crushed pork rinds.
- Let the chicken rest after cooking to help the coating set and keep the meat juicy.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Pair with a low-carb dipping sauce like ranch, garlic aioli, or a spicy sriracha mayo for extra flavor.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
