Do not let the title mislead you into thinking this is the kind of recipe where you’re sacrificing chicken finger fabulousness in service to staying in ketosis. In fact, if you’ve ever been on the keto diet, then chances are that you’ve come across similar recipes or used pork rinds as a delicious keto-friendly substitute for breadcrumbs. And no, this is not the beginning of the end. Gluggable is not turning into a faddy healthy-eating food site (perish the thought!). Indeed not, our mission remains true: Sharing the food we love to make people happy. And these chicken fingers, dear friends, are a food we love, love, love!
Note: Although the chicken finger recipe is keto-friendly, the honey-garlic-sriracha dip is not. Try them with Buffalo hot sauce instead. Equally zingy with minimal carbs.
½ cup Mayonnaise
2 tablespoons Buffalo-style hot sauce (like Frank’s)
150g Pork rinds (about two packets)
50g Almond flour
1 teaspoon Smoked paprika
1 teaspoon Oregano, dried
1 teaspoon Thyme leaves, fresh or dried
1 teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper
2 kg Chicken breast filets
Oil for deep frying
¼ cup Honey
1 clove Garlic, minced
2 teaspoons Sriracha
- Heat the oil of your deep fryer to 350°F – don’t leave it unattended, so complete these next steps nearby. If your fryer has a basket, ensure that it out of the oil, on its support hook
- In a separate large-ish bowl, stir together the mayo and hot sauce then add the chicken fillets and give everything a good stir to ensure the filets are coated. Leave to marinate for about 10 minutes while you get on with the breading
- Make the breading: In a food processor, add the pork rinds, almond flour, paprika, oregano, thyme, salt and pepper then blitz under the pork rinds are fine crumbs. Tip out on to a large plate or a shallow dish
- Using your left hand, transfer one filet out of the mayo mixture, shaking off any excess mayo, and then place it into the breading. Using your dry right hand, coat the filet and press the breading firmly into the filet, ensuring an evenly thick coating. Using your right hand, transfer the coated filet to the waiting fryer basket and carefully lay the filet flat. Repeat until you have a single, even layer of filets in the fryer basket. Don’t overcrowd or layer filets in the basket or the oil temperature will drop, resulting in a less-than-crispy final result
- When the oil reaches target temperature, CAREFULLY lower the basket into the oil. After a minute, live your fast-food-fantasy give the basket a shimmy-shake to ensure the fingers aren’t sticking. After a further five minutes or so, lift the basket out of the oil and transfer the filets to a waiting plate lined with paper towel. At this point, you can test the internal temperature with a meat thermometer. Poultry should be cooked to 165°F minimum.
- Repeat steps 4 and 5 with remaining filets.
- To make the dip, stir together the honey, minced garlic, and sriracha sauce. Taste and adjust. If you like a sweeter dipping sauce, add more honey. Need more zip? Add a few more drops of sriracha.
- Like all deep-fried food, these chicken fingers are best served hot and fresh, so once all are cooked, you can transfer to a large platter or a napkin-lined basket and serve immediately with the dip.
Recipe by Gluggable.