Golden, crunchy chicken strips—brined to keep them tender and all wrapped up in bold everything bagel flavor.
There’s nothing quite like a basket of golden chicken strips—hot, crunchy, and begging to be dipped. Fried chicken strips have always been a Southern classic, but when you’re living the low-carb lifestyle, most breadings are off-limits. And let’s be honest: a lot of “keto” versions don’t hit the mark. They come out soggy, bland, or just plain disappointing. That’s why I wanted to reimagine one of my favorite comfort foods in a way that stays true to its roots but won’t derail your keto goals.
The trick is finding the balance between a juicy strip and a breading that actually crisps. Too often, one comes at the expense of the other. I wanted a method that delivers both—that satisfying crunch when you bite in, and tender, flavorful chicken underneath. The answer came in leaning on smart keto swaps and layering in seasoning, so every bite tastes juicy, crunchy, and swoon-worthy savory.
And this isn’t just any keto chicken-strip coating—it actually works. A lot of low-carb breadings can turn soft or greasy, but almond flour has just the right texture to crisp up beautifully in the skillet. It brings a light nuttiness that plays so well with chicken, while the everything bagel seasoning layers in garlic, onion, sesame, and poppy for big, bold flavor in every bite. The result is fried chicken reimagined for keto—still deeply satisfying, still comfort food at its best, but with a smart, grain-free twist that doesn’t sacrifice crunch.
Why brining makes all the difference
The secret to these juicy, crispy chicken strips is in that buttermilk brine. A simple soak in buttermilk, salt, and paprika doesn’t just season the chicken—it tenderizes the meat and keeps the strips juicy all the way through. Every bite stays moist and flavorful, no matter how you cook it. And the beauty of the brine is that it does double duty: it gives the almond flour coating something to cling to, so you don’t need an egg wash, no extra mess, and no risk of dry chicken. It’s an extra step, but worth every minute—because when you take that first bite, you’ll understand exactly why brining makes all the difference.
How do I store leftovers?
To store, let the chicken strips cool to room temperature. Place them in an airtight container with parchment between layers and refrigerate for up to 4 days. To freeze, arrange cooled strips on a baking sheet and flash-freeze until firm, then transfer to freezer bags or containers. They’ll keep frozen for up to 2 months. Reheat in the oven or air fryer until hot and crispy—avoid the microwave if you want to keep that crunch.
Similar recipes to try
If you enjoyed the crispy bite of these chicken strips, you’ll want to try this Keto Parmesan-Crusted Chicken. Thin cutlets are pan-fried with Parmesan and herbs until the coating turns golden and crunchy, giving you that nutty, savory flavor in every bite. For something brighter, this Keto Chicken Piccata takes tender chicken cutlets and brings them to life in a tangy lemon-and-caper sauce that feels elegant yet cooks up quickly. And when you’re craving creamy comfort, this Spinach Artichoke Chicken Casserole bakes together shredded chicken, spinach, artichokes, and cheese into a bubbly, hearty dish that tastes like your favorite dip transformed into a satisfying main course.
Everything Bagel Keto Chicken Strips
Ingredients
For the Brine:
- 1/2 cup buttermilk
- 1/2 teaspoon paprika
- 1 teaspoon salt
For the Tenders:
- 2 pounds chicken tenders about 8 to 10 tenders
- 1/2 cup almond flour
- 6 tablespoons everything bagel seasoning
- 1 teaspoon garlic powder
- 4 to 5 tablespoons oil for frying
Instructions
- Remove the tendons in the tenders by pressing a fork down against the tender while you hold the tendon with your fingers. It should slide right out.
- Place the tenders in a large mixing bowl. Cover with the buttermilk, paprika, and salt. Toss to coat the tenders. Cover and refrigerate a minimum of 3 hours, up to overnight.
- In a pie plate, mix the almond flour, everything bagel seasoning, and garlic powder.
- Roll each chicken tender in the breading. Press the breading onto the tender so that it is well coated.
- In a nonstick skillet over medium high heat, heat up 2 to 3 tablespoons of oil until a water drop test sizzles.
- Working in batches, fry the chicken tenders for 2 to 4 minutes per side. Do not disturb them until time to flip. Add more oil as needed to prevent burning.
- Remove the cooked tenders to a plate and serve hot.
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