This paprika chicken recipe is on I found a while ago and decided to make it keto. Some recipes can easily be converted. Some baked items cannot, but this one is a pretty easy swap. If you don’t have almond flour or are allergic to nuts, you can swap that out for coconut flour.
If you are like most people, you love fried chicken! Once you try this recipe you will not feel like you are missing out! I double the breading if I make smaller pieces of chicken since there will be more to cover. The smaller pieces are great if you are doing chicken nuggets for the kids or as an appetizer. I also want to do very tiny pieces one day, very much like popcorn chicken, since the crunchies are my favorite part! These do have a little bit of a kick to them due to the red papper and paprika. Feel free to omit if you don’t like them spicy!
To get a crispier fried chicken, be sure to zap it under the broiler for a minute or two once it’s cooked through.
This paprika chicken is a family favorite for sure. It’s great cold the next day and I imagine would freeze well to be reheated in an air fryer. We never have leftovers, so I don’t know. If you try it, let me know how you made out!
For more great recipes that are easy to make, visit my shop for my cookbook, available in both printed and digital versions!
Keto Peppered Paprika Chicken
If you’ve been eating keto, but miss breaded chicken strips, this is for you!
Ingredients
- 1/2 cup Parmesan cheese grated
- 1/2 cup Almond Flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper Optional
- 1 tsp pepper
- 1 tsp salt
- 2 tsp paprika
- 1/2 cup butter melted
- 4 half chicken breasts or other chicken parts cut into strips or left whole
- oil to wipe baking rack
Instructions
-
Preheat oven to 400 degrees.
-
Set up 2 medium containers or bowls.
-
Beat the 2 eggs in the first bowl.
-
Mix all dry ingredients in the second bowl with a fork. Make sure to break up any large clumps of cheese/flour. Do NOT add the butter.
-
Cover cookie sheet with foil (optional to help with clean up) Put a wire cooling rack on a baking sheet. Wipe rack with oil to prevent chicken from sticking to rack.
-
Dip chicken parts into egg. Be sure to evenly coat the chicken.
-
Cover egg dipped chicken with flour/cheese mixture. Press crumbs into chicken to be sure it's all coated.
-
Place each chicken piece on the wire rack.
-
Melt butter and drizzle over each piece of chicken.
-
Bake 35-40 minutes until the chicken is cooked all the way through.
-
Broil for another minute if you want them extra crispy.
Recipe Notes
Aprox Nutritional Info (depending on which part of chicken is used)
386 calories
34.3g protein
6.6g carbs
1.4g fiber
25.6g fat
Join my FREE facebook group to get new recipes, challenges and keto/fasting tips!
Sandi Korshnak is a breast cancer survivor who decided to get healthy. She found keto and has lost 120 pounds and has been living her best, happiest life ever since. To read more about my Ketogenic Living Program, visit my home page.
