Crispy Keto Chicken Fries

Trim the ends off the chicken tenders to square them up, cut each tender in half, and then cut each half in half again to create 4 thin “fries.”

Combine crushed pork rinds, paprika, garlic powder, onion powder, pink salt, ground black pepper, and almond flour in a large shallow bowl or plate.

In a separate bowl, beat the egg and heavy whipping cream until fully incorporated.

Dip each chicken strip in the egg mixture and then immediately coat it in the pork rind and almond flour mixture, making sure each strip is completely covered.

Heat 1/4 inch of avocado oil in a large skillet over medium-high heat.

Add half the breaded chicken fries to the skillet, and cook until golden brown on one side, about 3 minutes.

Flip the fries and cook until the other side is golden brown, about 2 minutes.

Transfer the cooked chicken fries to a paper towel-lined plate.

Repeat with the remaining chicken fries, adding more oil if needed.

Serve the crispy keto chicken fries immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.