Homemade Chicken Fries

Transform your love for fries into a healthy treat with these Homemade Chicken Fries. Tender chicken strips coated in a flavorful mixture of Parmesan, almond flour and herbs, create a crispy and satisfying alternative to traditional fries. Baked to golden perfection, these chicken fries are not only low-carb but also bursting with savory goodness. Enjoy them as a snack or pair them with a zesty dipping sauce for a low carb treat that's perfect for any occasion. Easily made carnivore too!

Jump to:

• Homemade Chicken Fries: Crispy, Cheesy, and Totally Keto
• Why Chicken Fries?
• What You’ll Need (And Why It Works)
• How To Make Homemade Chicken Fries (It’s Easier Than You Think)
• Let’s Talk Sauces
• How To Make It Carnivore
• Pro Tips & Hacks
• Can You Freeze These?
• Serving Ideas: Beyond Just Snacking
• Final Thoughts
• 📖 Recipe
• 💬 Reviews

Homemade Chicken Fries: Crispy, Cheesy, and Totally Keto

Let’s be real for a sec. If you’ve ever missed the satisfying crunch of fast food fries while trying to eat clean, you’re not alone. There’s just something about that golden crust and juicy center that hits the spot. But here’s the kicker: you don’t need potatoes (or a drive-thru) to scratch that itch.

Enter: Homemade Chicken Fries.

Yep, they’re real. They’re ridiculously crispy, loaded with savory flavor, and 100% low-carb and keto-approved. Plus, if you’re following a strict carnivore diet? We’ll show you how to tweak them to keep it totally animal-based.

And the best part? You’re using real, whole ingredients. Not processed junk hiding behind fancy labels. This recipe is fast, simple, and a massive hit with kids and adults alike.

Why Chicken Fries?

Okay, first let’s talk about the “why.” Chicken fries are that glorious hybrid between a chicken tender and a French fry. Long, thin, dunkable strips of juicy chicken wrapped in a crunchy, flavorful coating. They're basically the finger food of your low-carb dreams.

Traditional versions are breaded and deep-fried, obviously full of carbs and seed oils you probably don’t want in your body. But these? These are baked, not fried. And instead of breadcrumbs, we’re rolling them in Parmesan, almond flour, and herbs for maximum crunch without the carb crash.

You get that golden, cheesy crust with just the right amount of herbs and garlic. And none of the bloat that comes with traditional fried food.

What You’ll Need (And Why It Works)

Let’s break this down real quick, ingredient by ingredient:

• 2 boneless, skinless chicken breasts – Cut into fries. Go for organic or pasture-raised if you can swing it. They’re juicier and tend to cook more evenly.
• 1 cup grated Parmesan cheese – Not only adds saltiness and flavor, but crisps up beautifully in the oven.
• ½ cup almond flour – A low-carb binder that mimics the crunch of breadcrumbs without the gluten.
• 2 teaspoons garlic powder – Adds that savory punch.
• 1 teaspoon paprika – Brings warmth and a tiny smoky note.
• ½ teaspoon dried oregano – Just a whisper of herbiness to balance the fat.
• Salt and pepper – Season boldly. Don’t hold back.
• 2 medium eggs, beaten – The glue that makes the coating stick.
• 4 tablespoons olive oil – For moisture and that perfect golden crust.

Now if you’re following a strict carnivore diet, you’re probably side-eyeing the almond flour and oregano right now, and fair enough. We’ll walk you through the easy carnivore swap in just a second.

How To Make Homemade Chicken Fries (It’s Easier Than You Think)

Let me be upfront: this isn’t one of those recipes with 18 steps, endless bowls, and mysterious temperature curves. This is weeknight-friendly food that you can actually throw together between real-life chaos.

Here’s the quick rundown:

1. Preheat your oven to 400°F (200°C). Get that baby hot. You want a crisp edge.
2. Slice your chicken. Think thin strips, like the length of your pinky finger. Not too chunky or they won’t cook through evenly.
3. Make the coating. In a shallow bowl, mix Parmesan, almond flour, garlic powder, paprika, oregano, salt and pepper.

4. Egg wash time. Beat your eggs in a separate bowl and dunk each strip, coating completely.

5. Roll in cheesy coating. Press firmly to make sure it sticks. You want a good crust.
6. Line 'em up. Lay the strips on a baking paper-lined baking sheet, spaced out so they crisp, not steam.

6. Drizzle olive oil. This is what gives them that beautiful, crunchy golden edge.
7. Bake for 20 minutes. Flip halfway if you’re feeling fancy.
8. Serve hot. Crispy, golden, ready to dip.

Pair them with a killer sauce and you’ve got yourself a snack, lunch, or even dinner that nobody’s turning down.

Let’s Talk Sauces

What’s a fry, chicken or otherwise, without a good dip?

If you’re keto but not strict carnivore, these two sauces are fire:

• Spicy Garlic Aioli – Creamy, zesty, with a hint of heat. Perfect if you like bold flavor.
• Low Carb Ketchup – A clean ketchup alternative that actually tastes like the real thing.

Carnivore folks, you can dip in:

• A whipped egg yolk sauce (think ultra-basic hollandaise)
• Melted cheese or carnivore mayo (egg yolks + beef fat)

How To Make It Carnivore

So here's the thing. Almond flour, oregano, and paprika are technically plant-based. If you're following a zero-carb carnivore protocol, you’ll want to eliminate those.

Here’s how to tweak it:

Carnivore Adjustments:

• Remove almond flour – Use all Parmesan cheese instead, or sub with pork rind crumbs (finely crushed).
• Skip the spices – Just use salt (Redmond Real Salt is a great mineral-rich option) and optionally black pepper if tolerated.
• Use animal fat instead of olive oil – Drizzle or brush melted beef tallow, duck fat, or ghee before baking.

That’s it. You’re still getting a crunchy, umami-packed crust. And all from animal sources.

Pro Tips & Hacks

• Grate your own cheese. Pre-grated Parmesan often has anti-caking agents that prevent it from crisping properly.
• Use parchment paper. Don’t skip this unless you love peeling stuck bits of chicken off a baking sheet.
• Cut strips evenly. Uneven fries mean some will dry out while others stay raw.
• Want crispier edges? Broil for 1–2 minutes at the end (watch them like a hawk!).

Can You Freeze These?

Heck yes. They freeze beautifully.

Here’s how to do it right:

• Cool completely. Don’t freeze them warm, they’ll go soggy.
• Flash freeze on a tray for 30 minutes first (so they don’t stick).
• Store in zip-lock or glass containers with parchment between layers.

To reheat, skip the microwave. It’ll just make them sad and limp. Instead:

• Use a skillet with a touch of fat
• Or pop them into the air fryer or toaster oven for 6–8 minutes until sizzling

Serving Ideas: Beyond Just Snacking

Chicken fries aren’t just a side dish. Here are a few ways to turn them into a full-blown meal:

• Wrap in lettuce with mayo and bacon – a handheld keto dream.
• Layer over a salad for crunch + protein (if you’re not carnivore).
• Serve with scrambled eggs for a fun breakfast-for-dinner twist.
• Chop and toss into a keto wrap or cheese quesadilla.

Honestly, they even make a pretty great movie-night snack if you’ve had it with popcorn.

Final Thoughts

Here’s the deal: cravings happen. And when they do, you’ve got two options: cave in to the drive-thru or make something so satisfying you won’t even miss the junk.

These homemade chicken fries?
They’re the answer. Crispy, cheesy, low-carb, and yes, even carnivore-friendly with a few small tweaks.

Whether you're trying to keep it keto or go full animal-based, these fries prove that clean eating doesn't have to mean bland food. It can be messy, crunchy, juicy... and so, so satisfying.

So next time you’re reaching for something crispy? Make it yourself.
And maybe, just maybe, double the batch.

📖 Recipe