Easy Carnivore Chicken Recipes: Perfect for Your Low-Carb Diet
Carnivore Fried Chicken Strips Recipe
If you’re craving a crispy, carnivore-friendly alternative to regular fried chicken, these Carnivore Fried Chicken Strips are the perfect solution! This recipe uses pork cracklings to create a rich and crunchy breading, making it a great choice for those following the carnivore diet.
How to Make Carnivore Fried Chicken Strips
Step 1: Make the Breading
First, I prepare the breading. I take the pork cracklings and blend them until they reach the consistency of an oily powder. You can also use pork rinds if you prefer, but I found that pork cracklings give a thicker, crunchier coating.
Once blended, I place the pork crackling powder into a medium-sized bowl.
Step 2: Prepare the Chicken Strips
Next, I cut chicken thighs into strips. I like to cut mine into strips that are about 4 inches long and 1/2 to 1 inch wide, but you can adjust the size to your preference.
Step 3: Coat the Chicken Strips
Now it’s time to coat the chicken strips. I beat two eggs in a small bowl and dip each chicken strip into the egg mixture. After that, I immerse the coated chicken into the pork crackling powder, rolling it around until it’s fully coated with a thick layer. The powder should stick easily and form a nice, oily coating on the chicken.
For an extra crispy layer, I like to sprinkle on a bit more pork crackling powder after the first coat. The breading should be thick, so don’t be shy with the powder!
Step 4: Bake the Chicken Strips
I place the coated chicken strips on a parchment paper-lined baking sheet and salt them liberally. Then, I bake them at 400 degrees Fahrenheit for 20 minutes. After the first 20 minutes, I flip the strips over and bake for an additional 20-25 minutes.
The coating should be hard to the touch and crispy once they’re finished baking. For a quicker option, I made these in my air fryer, and the same time and temperature worked perfectly.
Step 5: Serve and Enjoy!
Once the Carnivore Fried Chicken Strips are done, I serve them up with some Onion-Free Guacamole, Honey Mustard, or Duck Fat Ranch Dressing for dipping. They make a delicious, low-carb meal or snack that’s both crispy and satisfying!
If you plan on saving them for later, just store them in an airtight container in the fridge. They’ll keep fresh for 2-3 days.
Tips to Make the Best Carnivore Fried Chicken Strips
- Thick breading is key! Make sure the pork crackling powder is nice and thick. The combination of pork skin and fat creates a perfect oily powder that adheres well to the chicken. I always make sure to coat the chicken well and even add an extra layer of powder to ensure it’s as thick and crunchy as possible.
- Pork rinds work in a pinch, but for the best result, I recommend using pork cracklings. The thicker texture of the cracklings gives a superior coating.
These Carnivore Fried Chicken Strips are a great addition to your list of carnivore chicken recipes. Enjoy them as a snack, meal, or dip them in your favorite sauces for a satisfying treat!
Carnivore Fried Chicken Strips
Equipment
- Blender
- Air Fryer (optional)
Ingredients
- 1 lb chicken thighs or tenders
- 6 oz pork cracklings pork rinds are fine, but pork cracklings work better
- 2 eggs
- sea salt to taste (ASHLEYR for 15% off)
Instructions
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Make the breading.
- Take the pork cracklings* and blend them until they reach the consistency of an oily powder.
- *Note: Pork rinds will work too, however, I could not achieve as thick of a breading layer with pork rinds.
- Place the pork crackling powder in a medium-sized bowl.
Prepare the chicken strips.
- Cut the chicken thighs into strips. I cut mine into strips that were about 4 inches long and 1/2-1 inch wide, but you can cut yours into whatever size you prefer.
Make the fried chicken.
- Beat the eggs in a small bowl.
- Dip each chicken strip into the pork crackling powder, then the egg mixture. then the pork crackling powder. Roll it around until it’s fully coated with a thick layer. The powder will be oily and should stick together. Make sure the breading layer is thick.
- Note: You can bake these in your oven, use an air fryer, or use traditional deep frying methods. I’ve tried them in both an oven and an air fryer with success. I have never tried to deep fry them, but readers have done so with success. Personally, I prefer to bake them.
- Place the coated chicken strips onto a parchment paper-lined baking sheet. Salt (ASHLEYR for 15% off) them liberally.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
- If using a traditional oven, bake for 20 minutes at 400 degrees, flip, then bake for another 20-25 minutes. The coating should be hard to the touch and crunchy when the chicken strips are finished. I made these in my air fryer and the same temp/time (20 min-20 min at 400 degrees) worked well.
- Serve and enjoy! Make some Onion-Free Guacamole, Honey Mustard, or Duck Fat Ranch Dressing for dipping.
- If you plan on saving them for later, store them in an airtight container in the fridge for 2-3 days.
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
