Keto Chicken Fingers with Bang Bang Sauce
Our Keto Chicken Fingers with Bang Bang Sauce are crunchy, tender, juicy, spicy, a little sweet, and overall delicious. Honestly, they are just so, so, so good!
Servings: 4 Servings
Calories: 906kcal
Ingredients
For the Chicken Fingers
- 1.5 lbs. chicken tenderloins
- 2 bags plain pork rinds 1.75 oz bags, crushed into fine pieces
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 egg
- 2 tablespoons heavy cream
- 1 cup refined coconut oil
For the Bang Bang Sauce
- 1/4 cup mayo
- 1/4 cup sour cream
- 3 tablespoons chili garlic sauce
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons granular erythritol
Instructions
- In a shallow bowl, mix together the pork rinds, Parmesan, garlic powder, onion powder, and cayenne.
- In another shallow bowl, mix together the egg and heavy cream.
- Dip the chicken fingers into the egg mixture, then into the pork rind mixture, making sure to press it in well and ensure the tender is completely coated.
- Heat the refined coconut oil in a cast-iron skillet over high heat.
- Once the oil starts to smoke, place the coated chicken tenders in the heated oil. Make sure to not overcrowd the skillet, so only add a few tenders at a time.
- Cook 3-4 minutes per side or until golden brown and cooked to 165°F. Remove from the skillet and transfer to a wire rack to cool.
- While the fried chicken fingers are cooling slightly, prepare the Bang Bang Sauce by mixing the mayo, sour cream, Thai chili garlic sauce, apple cider vinegar, and erythritol in a bowl.
- Coat the fried chicken fingers in the sauce or use as a dipping sauce.
- Garnish with chopped cilantro and lime wedges.
- Serve and eat immediately.
Notes
- Test your oil. We recommend frying just one chicken finger by itself first just to make sure you have the right oil temperature. If it's too hot, your coating will turn dark brown before the chicken is cooked through. If it's too cold, you will end up with a soggy chicken finger.
- Cool on a rack. Place the fried chicken fingers on a wire rack after you pull them from the oil. This way your coating stays as crispy as possible.
- Serve immediately. Like all fried foods, these are best served right away when they are hot and crispy!
Nutrition
Calories: 906kcal | Carbohydrates: 6g | Protein: 43g | Fat: 80g | Saturated Fat: 56g | Cholesterol: 185mg | Sodium: 1144mg | Potassium: 699mg | Fiber: 1g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 1mg