27+ Easy & Delicious Keto Chicken Finger Recipes for Every Flavor Craving

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If you’re following a keto diet, you don’t have to give up your favorite finger foods like chicken fingers!

With just a few adjustments to the ingredients, you can create delicious, low-carb versions of this classic dish that are both satisfying and guilt-free.

In this article, we’ve compiled over 27+ keto chicken finger recipes that cover a wide range of flavors, from crispy and savory to spicy and tangy.

Whether you’re in the mood for something cheesy, herby, or even coconut-crusted, there’s a keto-friendly chicken finger recipe here for everyone.

Let’s dive in and explore the endless possibilities for a crispy, crunchy keto chicken experience!

27+ Easy & Delicious Keto Chicken Finger Recipes for Every Flavor Craving

There you have it—over 27+ keto chicken finger recipes that prove following a low-carb lifestyle doesn’t mean sacrificing flavor or fun.

From mouthwatering crispy coatings to bold, zesty flavors, these recipes will leave you feeling satisfied and full without stepping outside your keto goals.

Whether you’re looking for a quick weeknight dinner, a crowd-pleasing appetizer, or a tasty snack, keto chicken fingers are versatile enough to fit any occasion.

Try out a few of these recipes and discover your new favorite way to enjoy this beloved dish—guilt-free and full of

Crispy Parmesan Keto Chicken Fingers

These crispy parmesan keto chicken fingers are the perfect low-carb alternative to traditional breaded chicken tenders.

Coated in a flavorful mix of almond flour, parmesan cheese, and spices, they deliver a crunchy texture while keeping carbs to a minimum. Pair them with your favorite keto-friendly dipping sauce for a delicious, guilt-free meal!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
½ cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
3 tablespoons olive oil or avocado oil (for frying)

Instructions:

In a shallow bowl, whisk together the eggs and heavy cream.
In another bowl, mix almond flour, parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Dip each chicken strip into the egg mixture, ensuring it’s fully coated, then dredge it in the almond flour mixture. Press gently to help the coating stick.
Heat the oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side, or until golden brown and cooked through.
Remove and place on a paper towel to drain excess oil.
Serve hot with your favorite keto-friendly dip, such as ranch dressing or sugar-free BBQ sauce.

These chicken fingers are a fantastic way to satisfy your craving for crispy fried chicken while staying on track with your keto goals.

The combination of parmesan and almond flour creates a deliciously crunchy coating that rivals traditional breading. Enjoy them as a snack, appetizer, or main dish!

Pork Rind-Crusted Keto Chicken Fingers

For an extra-crispy texture without the carbs, these pork rind-crusted keto chicken fingers are a game-changer!

The crushed pork rinds provide a deliciously crunchy, golden-brown crust while keeping the dish completely gluten-free and keto-friendly. With just a few simple ingredients, you can make a protein-packed snack or meal in no time.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup crushed pork rinds
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons avocado oil or olive oil (for frying)

Instructions:

In a bowl, mix the crushed pork rinds, garlic powder, smoked paprika, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the pork rind mixture, pressing firmly to adhere.
Heat oil in a large skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate to remove excess oil.
Serve immediately with sugar-free honey mustard or keto-friendly buffalo sauce.

These pork rind-crusted chicken fingers are a crispy, flavorful alternative to traditional fried chicken.

The natural fats from the pork rinds enhance the taste while keeping the dish keto-approved. They’re great for dipping, snacking, or serving as a main dish with a side of greens!

Baked Coconut Flour Keto Chicken Fingers

If you’re looking for a healthier, oven-baked version of keto chicken fingers, this coconut flour-coated recipe is a must-try!

The coconut flour creates a lightly crispy exterior while adding a hint of sweetness, making these chicken fingers a unique and delicious option for a keto-friendly meal.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
½ cup coconut flour
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons melted butter (for brushing)

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, mix the coconut flour, garlic powder, paprika, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then dredge in the coconut flour mixture, coating evenly.
Place the coated chicken strips on the prepared baking sheet.
Lightly brush each strip with melted butter for extra crispiness.
Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
Serve warm with a side of keto-friendly dipping sauce.

These baked coconut flour chicken fingers offer a lighter, less greasy alternative while still delivering a crispy texture.

The subtle sweetness of the coconut flour pairs perfectly with savory seasonings, making them a great option for those looking for a healthier twist on classic chicken tenders. Enjoy them as a tasty snack or serve them with a fresh salad for a complete meal!

Cheesy Mozzarella-Stuffed Keto Chicken Fingers

Take your keto chicken fingers to the next level with this mozzarella-stuffed version!

These tenders feature a crispy, low-carb coating while hiding a gooey, cheesy surprise inside. They’re perfect for satisfying your cravings for both crispy fried chicken and cheesy comfort food—without the carbs.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
4 mozzarella string cheese sticks, cut in half
1 cup almond flour
½ cup grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
3 tablespoons avocado oil (for frying)

Instructions:

Butterfly each chicken strip and place a small piece of mozzarella inside. Close the chicken strip around the cheese.
In one bowl, whisk together the eggs and heavy cream.
In another bowl, mix the almond flour, parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dip each mozzarella-stuffed chicken strip into the egg mixture, then coat it with the almond flour mixture. Press firmly to help it adhere.
Heat avocado oil in a skillet over medium heat.
Fry each chicken finger for about 3-4 minutes per side, until golden brown and fully cooked.
Let them rest for a minute before serving to prevent the cheese from spilling out. Enjoy with marinara sauce or a keto-friendly ranch dip!

These mozzarella-stuffed keto chicken fingers are irresistibly cheesy, crispy, and packed with flavor.

The combination of crunchy coating and melty cheese makes them an instant favorite, perfect for appetizers, snacks, or even a satisfying main dish!

Spicy Buffalo Keto Chicken Fingers

If you love heat, these spicy buffalo keto chicken fingers will be your new favorite!

Coated in a low-carb breading and tossed in a buttery buffalo sauce, these tenders deliver the perfect balance of spice and crunch. Serve them with a cool ranch or blue cheese dip for the ultimate flavor experience.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup crushed pork rinds
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
3 tablespoons butter
⅓ cup hot sauce (like Frank’s RedHot)
2 tablespoons avocado oil (for frying)

Instructions:

In a bowl, mix crushed pork rinds, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the pork rind mixture, pressing firmly.
Heat avocado oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side, until golden brown and crispy.
In a small saucepan, melt the butter and mix in the hot sauce.
Toss the fried chicken strips in the buffalo sauce until well coated.
Serve immediately with keto-friendly ranch or blue cheese dressing.

These spicy buffalo keto chicken fingers are a fiery, flavorful treat for anyone who loves a little heat!

The crispy pork rind coating absorbs the buffalo sauce beautifully, creating the ultimate low-carb comfort food. Enjoy them as a party snack, game-day appetizer, or main dish!

Herb-Crusted Baked Keto Chicken Fingers

For a fresh and aromatic twist, these herb-crusted baked keto chicken fingers use a blend of almond flour and flavorful herbs to create a crispy, oven-baked coating.

They’re packed with taste and completely guilt-free, making them an excellent keto-friendly meal or snack.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons melted butter (for brushing)

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix almond flour, oregano, basil, garlic powder, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it with the herb-flour mixture.
Place the coated chicken fingers on the prepared baking sheet and lightly brush them with melted butter.
Bake for 18-20 minutes, flipping halfway through, until golden brown and fully cooked.
Serve hot with a side of keto-friendly marinara or garlic aioli.

These herb-crusted baked keto chicken fingers are full of delicious, savory flavors while keeping things light and healthy.

The mix of oregano and basil adds an Italian-inspired touch, making them a perfect match for a marinara dipping sauce. Enjoy them as a nutritious, satisfying meal without any carb-filled guilt!

Lemon Garlic Keto Chicken Fingers

For a refreshing and zesty twist on keto chicken fingers, these lemon garlic chicken tenders are a perfect choice.

The citrusy lemon and savory garlic blend beautifully to create a deliciously flavorful dish. Oven-baked to crispy perfection, they offer a light and tangy alternative that’s both refreshing and low-carb.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 tablespoon lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for brushing)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, mix almond flour, lemon zest, garlic powder, onion powder, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture, pressing gently to ensure the coating sticks.
Place the chicken fingers on the prepared baking sheet. Lightly brush with olive oil to enhance crispiness.
Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
Serve with a wedge of lemon and your favorite keto-friendly dipping sauce.

These lemon garlic keto chicken fingers are a refreshing, flavorful option for anyone looking to add some zest to their low-carb diet.

The combination of fresh lemon and garlic brings out a savory tang that’s perfect for a summer meal or a light dinner. Serve them with a cool dip or a side salad for a well-rounded, keto-friendly meal!

Crispy Baked Keto Chicken Fingers with Dill

If you’re a fan of dill, these keto chicken fingers will be your new favorite!

With a crispy, herby crust and a tangy flavor, the dill adds a unique twist to traditional chicken tenders. This baked version is healthy, delicious, and perfect for anyone on a keto diet.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 tablespoon dried dill
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for brushing)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine almond flour, dried dill, garlic powder, onion powder, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour-dill mixture, pressing to ensure the coating sticks.
Arrange the coated chicken strips on the prepared baking sheet. Lightly brush them with olive oil to help them crisp up.
Bake for 18-20 minutes, flipping halfway through, until the chicken is golden brown and fully cooked.
Serve with a side of keto-friendly dipping sauce or a fresh cucumber salad.

These crispy baked keto chicken fingers with dill are a deliciously fresh take on classic chicken tenders.

The dill adds a distinctive flavor that pairs wonderfully with the crispy almond flour coating. Whether as a snack, appetizer, or meal, they’re sure to be a hit among dill lovers and keto enthusiasts alike!

Keto Chicken Fingers with Avocado Ranch Dip

These keto chicken fingers are perfect for anyone craving a creamy, crunchy, and satisfying meal.

Coated in a low-carb breading and paired with a cool and creamy avocado ranch dip, they offer a perfect balance of texture and flavor, while keeping you firmly within your keto goals.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
½ cup grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons avocado oil (for frying)

For the Avocado Ranch Dip:

1 ripe avocado
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon dried dill
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

In a bowl, mix almond flour, parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture, pressing to make sure the coating sticks.
Heat avocado oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side, until golden brown and crispy.
For the dip: In a blender or food processor, combine the avocado, sour cream, mayonnaise, lime juice, dill, garlic powder, salt, and pepper. Blend until smooth.
Serve the chicken fingers with a generous side of avocado ranch dip for dipping.

These keto chicken fingers with avocado ranch dip are an irresistible combination of crispy, crunchy chicken and creamy, tangy dip.

The avocado ranch adds a smooth, rich element that perfectly complements the flavorful chicken fingers. They’re ideal for a quick meal, a snack, or as part of a larger keto spread. Enjoy the creamy goodness and satisfying crunch with every bite!

Bacon-Wrapped Keto Chicken Fingers

For bacon lovers, these keto chicken fingers are a must-try!

Wrapped in crispy bacon, these chicken strips are packed with flavor and deliver the perfect balance of savory, smoky goodness. Baked to perfection, they’re a low-carb delight that will satisfy your cravings for something rich and delicious.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
6-8 slices of bacon
1 cup almond flour
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix almond flour, garlic powder, smoked paprika, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture.
Wrap each chicken strip with a slice of bacon and secure the ends with toothpicks if needed.
Place the bacon-wrapped chicken fingers on the baking sheet.
Bake for 20-25 minutes, flipping halfway through, until the bacon is crispy and the chicken is cooked through.
Serve with a side of your favorite keto dipping sauce, like ranch or a sugar-free BBQ sauce.

These bacon-wrapped keto chicken fingers are a perfect fusion of crispy, smoky bacon and tender chicken.

The combination of the bacon’s richness with the lightly seasoned chicken creates a mouthwatering flavor that’s hard to resist. Perfect as an appetizer or a satisfying meal, they’re sure to be a hit!

Crispy Coconut Keto Chicken Fingers

For a tropical, crispy twist, these coconut crusted keto chicken fingers are a flavorful and crunchy alternative to traditional tenders.

The coconut adds a slightly sweet and nutty taste, creating a unique contrast to the savory chicken. These baked chicken fingers are perfect for a lighter meal while still offering plenty of crunch!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup unsweetened shredded coconut
½ cup almond flour
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons coconut oil (for brushing)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, mix shredded coconut, almond flour, garlic powder, paprika, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the coconut-almond flour mixture, pressing gently to ensure it sticks.
Place the coated chicken fingers on the prepared baking sheet. Lightly brush them with melted coconut oil for extra crispiness.
Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
Serve with a side of keto-friendly dipping sauce, such as avocado ranch or a sugar-free sweet chili sauce.

These coconut crusted keto chicken fingers are a fun and flavorful option for anyone craving a crispy bite. The coconut adds a satisfying crunch and a hint of sweetness that pairs wonderfully with the savory chicken.

They’re perfect as a snack, appetizer, or light meal, and the tropical twist makes them a refreshing alternative to traditional breaded tenders!

Keto Chicken Fingers with Parmesan Pesto Dip

These keto chicken fingers are a savory, herb-infused option that pairs perfectly with a rich parmesan pesto dip.

With a crispy almond flour coating and a flavorful herb kick from the pesto, this dish delivers both flavor and texture, making it an excellent choice for a keto-friendly meal or appetizer.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
½ cup grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

For the Parmesan Pesto Dip:

½ cup fresh basil leaves
¼ cup grated parmesan cheese
¼ cup olive oil
1 tablespoon pine nuts (optional)
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

In a bowl, mix almond flour, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture, pressing gently to ensure it sticks.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for 3-4 minutes per side until golden brown and cooked through.
For the parmesan pesto dip: Blend basil, parmesan cheese, olive oil, pine nuts (if using), garlic powder, salt, and pepper in a food processor until smooth.
Serve the crispy chicken fingers with the parmesan pesto dip on the side.

These keto chicken fingers with parmesan pesto dip offer a perfect combination of herby, cheesy flavors with a satisfying crunch.

The almond flour coating gives them a crispy texture, while the homemade pesto dip adds an aromatic, rich touch. They’re ideal for a low-carb dinner or as an appetizer for your next gathering!

Keto Chicken Fingers with Cilantro Lime Coating

These keto chicken fingers are infused with a fresh and zesty cilantro lime coating that provides a burst of flavor with every bite.

Baked to crispy perfection, they offer a deliciously vibrant twist on traditional chicken tenders. Perfect for anyone craving something light and refreshing while staying within their keto goals!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
½ cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried cilantro
1 teaspoon lime zest
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for brushing)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine almond flour, parmesan cheese, garlic powder, dried cilantro, lime zest, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it with the almond flour mixture, pressing lightly to ensure it sticks.
Arrange the chicken strips on the prepared baking sheet and lightly brush them with olive oil.
Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.
Serve with a side of lime wedges or a keto-friendly cilantro lime dipping sauce.

These cilantro lime keto chicken fingers are perfect for anyone looking to spice up their low-carb meals with a fresh, citrusy kick.

The crispy almond flour coating pairs wonderfully with the herbaceous cilantro and tangy lime zest, making them a refreshing choice for a meal or snack.

Keto Garlic Parmesan Chicken Fingers

These keto garlic parmesan chicken fingers are simple yet incredibly flavorful.

The combination of garlic and parmesan cheese provides a savory, indulgent taste, while the almond flour coating keeps it light and keto-friendly. Baked until golden, they’re perfect for any occasion, whether as a main dish or an appetizer.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
½ cup grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons melted butter (for brushing)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine almond flour, grated parmesan cheese, garlic powder, onion powder, dried parsley, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour-parmesan mixture, pressing lightly to ensure it sticks.
Place the coated chicken strips on the prepared baking sheet.
Brush each chicken strip with melted butter for added flavor and crispiness.
Bake for 18-20 minutes, flipping halfway through, until golden brown and fully cooked.
Serve with a side of marinara sauce or a creamy ranch dressing for dipping.

These garlic parmesan keto chicken fingers are a cheesy, garlicky delight, perfect for those who enjoy savory flavors with their crispy chicken.

The almond flour crust provides a satisfying crunch, while the garlic and parmesan coating gives each bite an irresistible richness. Whether as a snack or a meal, they’ll be a hit with anyone following a low-carb lifestyle.

Keto Chicken Fingers with Zesty Mustard Coating

These keto chicken fingers are coated in a zesty mustard and almond flour mixture, giving them a tangy, savory twist.

The mustard provides a nice balance to the crispy coating, making them a great alternative to traditional breaded chicken tenders. Serve them with a mustard dipping sauce for an extra burst of flavor!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
¼ cup Dijon mustard
1 teaspoon garlic powder
½ teaspoon turmeric
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

For the Mustard Dipping Sauce:

¼ cup Dijon mustard
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey (optional)

Instructions:

In a small bowl, combine Dijon mustard, garlic powder, turmeric, smoked paprika, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the mustard mixture, coating evenly, then dredge it in almond flour.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side until golden brown and crispy.
For the mustard dipping sauce: Mix Dijon mustard, mayonnaise, apple cider vinegar, and honey (if using) in a small bowl.
Serve the crispy chicken fingers with the mustard dipping sauce on the side.

These keto chicken fingers with a zesty mustard coating bring a sharp, tangy flavor to the table.

The almond flour gives them the crispy texture you crave, while the mustard adds a delightful tartness that pairs perfectly with the chicken. Whether served as a snack or alongside a light salad, they make for a delicious, low-carb treat.

Keto Cajun Chicken Fingers

For those who love a bit of heat, these keto Cajun chicken fingers are a flavorful, spicy treat!

Coated in a zesty Cajun seasoning blend and baked to crispy perfection, these chicken fingers pack a punch while staying low-carb. They’re perfect for a meal that’s both savory and fiery.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for brushing)

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine almond flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour-Cajun seasoning mixture, pressing gently to ensure it sticks.
Arrange the chicken strips on the prepared baking sheet and lightly brush them with olive oil.
Bake for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
Serve with a side of ranch dressing or a creamy avocado dip to balance the heat.

These keto Cajun chicken fingers bring a spicy kick that’s perfect for those who love bold flavors.

The combination of almond flour and Cajun seasoning gives them the perfect balance of heat and crispiness. They’re ideal for a quick, flavorful meal or as an appetizer for spice lovers!

Keto Pecan-Crusted Chicken Fingers

For a nutty and flavorful take on chicken fingers, these keto pecan-crusted chicken fingers are a great option.

The pecans provide a crunchy, satisfying coating that adds a rich, earthy flavor to the tender chicken. Perfect for those looking for a crunchy, low-carb alternative!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup crushed pecans
1/2 cup almond flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons melted butter (for brushing)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine crushed pecans, almond flour, garlic powder, onion powder, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the pecan mixture, pressing lightly to ensure the coating sticks.
Arrange the coated chicken strips on the prepared baking sheet and brush with melted butter for extra crispiness.
Bake for 18-20 minutes, flipping halfway through, until golden brown and fully cooked.
Serve with a side of sugar-free honey mustard or creamy ranch dipping sauce.

These keto pecan-crusted chicken fingers are a unique and crunchy twist on the traditional chicken finger.

The rich pecan crust adds a nutty depth of flavor that complements the tender chicken, making them a delicious low-carb choice. Perfect for a cozy meal or a special occasion!

Keto Chicken Fingers with Buffalo Blue Cheese Dip

For those who love a bit of spice and a creamy dipping sauce, these keto chicken fingers paired with a tangy buffalo blue cheese dip are a winning combination.

The crispy chicken fingers are coated in a savory almond flour crust, while the buffalo sauce adds a fiery kick, perfectly balanced by the creamy, tangy blue cheese dip.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

For the Buffalo Blue Cheese Dip:

½ cup buffalo sauce
½ cup blue cheese crumbles
½ cup sour cream
2 tablespoons mayonnaise
1 teaspoon lemon juice
Salt and pepper to taste

Instructions:

In a shallow bowl, mix almond flour, garlic powder, onion powder, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture, pressing to ensure the coating sticks.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side until golden brown and crispy.
For the buffalo blue cheese dip: In a bowl, mix together buffalo sauce, blue cheese crumbles, sour cream, mayonnaise, lemon juice, salt, and pepper. Stir until smooth and well combined.
Serve the crispy chicken fingers with the buffalo blue cheese dip on the side.

These keto chicken fingers with buffalo blue cheese dip are a flavorful, spicy option for anyone craving heat and creaminess in one bite.

The almond flour coating ensures the chicken is crispy and satisfying, while the tangy buffalo sauce and creamy blue cheese dip take it to the next level. Perfect for a snack, appetizer, or even a fun dinner!

Keto Avocado-Crusted Chicken Fingers

For a creamy and healthy twist, these keto avocado-crusted chicken fingers are packed with flavor and texture.

The avocado creates a rich, buttery coating that is both satisfying and low-carb, while keeping the chicken tender and juicy. This is a great option for anyone craving a fresh, vibrant take on traditional chicken fingers!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 ripe avocado, mashed
1 cup almond flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix the almond flour, garlic powder, onion powder, salt, and black pepper.
In another bowl, mash the ripe avocado until smooth.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the avocado, followed by the egg mixture, and then coat it in the almond flour mixture.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for 3-4 minutes per side until golden and crispy.
Place the cooked chicken strips on a baking sheet and bake for 10-15 minutes, until the chicken is cooked through.
Serve with a side of lime wedges or a cilantro lime dipping sauce.

These avocado-crusted keto chicken fingers offer a creamy, satisfying texture with a light, crispy coating.

The combination of rich avocado and savory seasonings brings a fresh take on the traditional recipe, and the healthy fats from the avocado make these chicken fingers both indulgent and keto-friendly. They’re perfect for a quick dinner or a light, flavorful snack!

Keto Almond-Crusted Lemon Herb Chicken Fingers

For a refreshing, herby twist, these keto almond-crusted lemon herb chicken fingers are a wonderful option.

The almond flour coating gives them a crunchy texture, while the lemon and herbs provide a zesty, aromatic flavor that makes each bite burst with freshness. These chicken fingers are both light and flavorful, perfect for those following a keto lifestyle.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
2 tablespoons lemon zest
1 tablespoon dried parsley
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix almond flour, lemon zest, dried parsley, garlic powder, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture, pressing gently to ensure it sticks.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side until golden brown and crispy.
Place the chicken strips on the prepared baking sheet and bake for 10-15 minutes, until the chicken is fully cooked.
Serve with a side of homemade lemon aioli or a simple dipping sauce of your choice.

These almond-crusted lemon herb chicken fingers offer a light, crispy texture paired with a burst of citrus and savory herbs.

The lemon zest brings a refreshing tang to the chicken, while the almond flour ensures a crunchy, satisfying coating. They’re perfect for a quick weeknight dinner or as an appetizer for a gathering!

Keto Baked Chicken Fingers with Cheddar and Jalapeño Crust

For those who enjoy a little heat with their cheesy goodness, these keto baked chicken fingers are the perfect balance of spicy jalapeño and rich cheddar cheese.

The almond flour and cheese crust provides a crispy, flavorful exterior while the chicken stays moist and tender on the inside. This dish is perfect for anyone craving a spicy, cheesy treat!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
½ cup shredded cheddar cheese
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 jalapeño, finely diced
2 eggs, beaten
2 tablespoons heavy cream

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix almond flour, shredded cheddar cheese, garlic powder, onion powder, salt, black pepper, and diced jalapeño.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the cheddar-jalapeño almond flour mixture, pressing gently to ensure it sticks.
Arrange the coated chicken strips on the prepared baking sheet.
Bake for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
Serve with a side of ranch or a creamy avocado dip for added flavor.

These keto baked chicken fingers with cheddar and jalapeño crust are a perfect combination of spicy and cheesy.

The crispy almond flour coating, combined with the heat from the jalapeño and the richness of the cheddar cheese, makes every bite deliciously satisfying. Whether for a spicy snack or a full meal, these keto chicken fingers are sure to please!

Keto Parmesan-Crusted Chicken Fingers

For those who enjoy a classic, cheesy flavor, these keto Parmesan-crusted chicken fingers are a must-try.

The crispy almond flour and parmesan coating creates a savory, golden crust, while the tender chicken inside stays juicy and flavorful. This recipe is perfect for anyone who loves rich, cheesy dishes while sticking to a keto lifestyle.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 cup grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix almond flour, grated parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour-parmesan mixture, pressing lightly to ensure the coating sticks.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side until golden and crispy.
Place the chicken strips on the prepared baking sheet and bake for 8-10 minutes, until fully cooked through.
Serve with a side of marinara sauce or a keto ranch dressing for dipping.

These keto Parmesan-crusted chicken fingers offer a rich and cheesy flavor with a crispy, golden coating.

The combination of almond flour and Parmesan cheese creates a satisfying crunch, while the tender chicken inside is perfectly seasoned. They’re ideal for a comforting snack or a main course that is both keto-friendly and delicious!

Keto Coconut-Crusted Chicken Fingers

For a tropical twist on keto chicken fingers, these coconut-crusted chicken fingers are an excellent choice.

The crispy coating of shredded coconut adds a hint of sweetness and a satisfying crunch, while the chicken stays moist and flavorful. This dish brings a light, refreshing flavor to your keto meal plan!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup shredded unsweetened coconut
1/2 cup almond flour
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine shredded coconut, almond flour, garlic powder, paprika, salt, and black pepper.
In a separate bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the coconut mixture, pressing lightly to ensure it sticks.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for 3-4 minutes per side until golden and crispy.
Place the chicken strips on the prepared baking sheet and bake for an additional 8-10 minutes, until the chicken is fully cooked.
Serve with a side of sugar-free dipping sauce like a tangy mustard sauce or homemade ranch dressing.

These keto coconut-crusted chicken fingers offer a light and deliciously crispy coating with just the right amount of sweetness from the coconut.

The coconut gives these chicken fingers a unique texture and flavor, making them a fun alternative to traditional breaded tenders. Perfect for anyone looking to add a tropical flair to their low-carb meals!

Keto BBQ Chicken Fingers

If you love the smoky, tangy taste of BBQ, these keto BBQ chicken fingers are a perfect option for you!

Coated in a flavorful keto-friendly BBQ sauce and almond flour, they’re baked to crispy perfection while keeping the rich, smoky BBQ flavor. This recipe is great for a satisfying and hearty low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1/4 cup keto BBQ sauce (store-bought or homemade)
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

For the BBQ Dipping Sauce:

¼ cup keto BBQ sauce
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine almond flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture.
Heat olive oil in a skillet over medium heat and fry the chicken strips for 3-4 minutes per side until golden and crispy.
Brush the cooked chicken strips with keto BBQ sauce, then transfer them to the prepared baking sheet.
Bake the chicken strips in the oven for 8-10 minutes, until fully cooked through.
For the dipping sauce: Mix the keto BBQ sauce, mayonnaise, and apple cider vinegar in a small bowl until smooth.
Serve the crispy chicken fingers with the BBQ dipping sauce on the side.

These keto BBQ chicken fingers bring the smoky, tangy flavors of traditional BBQ while remaining low-carb and crispy.

The almond flour coating adds the perfect crunch, while the keto BBQ sauce enhances the rich, savory taste. They’re perfect for a backyard BBQ, a game day snack, or a comforting dinner!

Keto Herb-Crusted Chicken Fingers

These keto herb-crusted chicken fingers are packed with savory flavors and are perfect for those who enjoy a fresh, aromatic twist on classic chicken tenders.

The combination of almond flour and a mix of herbs creates a flavorful crust, while the chicken inside stays juicy and tender. These are perfect for a light yet satisfying meal!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix almond flour, dried thyme, dried rosemary, garlic powder, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour-herb mixture, pressing lightly to ensure it sticks.
Heat olive oil in a skillet over medium heat.
Fry the chicken strips for about 3-4 minutes per side until golden brown and crispy.
Transfer the chicken strips to the prepared baking sheet and bake for an additional 8-10 minutes, until fully cooked.
Serve with a side of lemon wedges or a tangy mustard dipping sauce.

These keto herb-crusted chicken fingers are wonderfully flavorful and aromatic.

The combination of rosemary, thyme, and garlic brings a fresh, savory note to the crispy almond flour coating. They’re a great option for a cozy dinner or as a tasty, easy-to-make appetizer!

Keto Garlic Parmesan Chicken Fingers

If you love the rich, bold flavors of garlic and parmesan, these keto garlic Parmesan chicken fingers are the perfect dish for you!

With a crispy almond flour crust and a generous coating of garlic butter and parmesan, these chicken fingers are indulgent yet keto-friendly. They make for a delicious appetizer or a satisfying meal!

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)
1/4 cup grated parmesan cheese
2 tablespoons unsalted butter, melted
2 cloves garlic, minced

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine almond flour, garlic powder, onion powder, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture.
Heat olive oil in a skillet over medium heat and fry the chicken strips for 3-4 minutes per side until golden brown and crispy.
In a small bowl, mix the melted butter, minced garlic, and grated parmesan.
Once the chicken strips are cooked, drizzle the garlic parmesan butter mixture over the chicken.
Serve with a side of keto-friendly marinara sauce or ranch for dipping.

These keto garlic parmesan chicken fingers are irresistibly cheesy, garlicky, and savory.

The combination of almond flour and parmesan creates a crispy coating that’s complemented perfectly by the rich garlic butter sauce. It’s an indulgent yet low-carb treat that works for dinner or as a crowd-pleasing appetizer!

Keto Buffalo Ranch Chicken Fingers

If you love bold flavors, these keto buffalo ranch chicken fingers are a must-try!

The chicken is coated in a crispy almond flour crust and smothered in spicy buffalo sauce. A cool and creamy ranch dipping sauce balances out the heat, making this a perfect combination for spice lovers looking to stay low-carb.

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons olive oil (for frying)
¼ cup buffalo sauce
2 tablespoons unsalted butter, melted

For the Ranch Dipping Sauce:

½ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh dill, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine almond flour, garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, whisk together the eggs and heavy cream.
Dip each chicken strip into the egg mixture, then coat it in the almond flour mixture.
Heat olive oil in a skillet over medium heat. Fry the chicken strips for about 3-4 minutes per side until golden and crispy.
In a small bowl, combine the buffalo sauce and melted butter.
Once the chicken strips are cooked, toss them in the buffalo sauce mixture to coat.
For the ranch dipping sauce: In a bowl, mix together mayonnaise, sour cream, dill, garlic powder, onion powder, salt, and pepper.
Serve the buffalo chicken fingers with the ranch dipping sauce on the side.

These keto buffalo ranch chicken fingers are the ultimate spicy, tangy treat.

The crisp almond flour coating pairs perfectly with the heat of the buffalo sauce, while the cool ranch dipping sauce adds a creamy contrast. They make an excellent snack or meal for those craving bold flavors without the carbs!