My hubby can finish 3 trays

Growing up in the Midwest, chicken strips were a staple at every family gathering and potluck. But as I’ve gotten older and more health-conscious, I’ve been on a mission to recreate those nostalgic flavors in a way that fits my low-carb lifestyle. Enter these Low Carb Crispy Buttered Ranch Chicken Strips! They’re packed with flavor, thanks to the ranch seasoning mix, and have that perfect crispy texture without all the carbs. This recipe is perfect for a quick weeknight dinner or a fun weekend snack.

These chicken strips are incredibly versatile and pair well with a variety of sides. For a light and refreshing option, serve them with a crisp green salad topped with cherry tomatoes and cucumbers. If you’re in the mood for something heartier, try them with roasted vegetables or a side of cauliflower mash. And of course, don’t forget a little extra ranch dressing on the side for dipping!

Servings: 4

1 pound boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1/2 cup grated Parmesan cheese
2 tablespoons ranch seasoning mix
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/4 cup unsalted butter, melted