Slice the chicken breasts into thin, even strips, aiming for a “fries” shape so they cook quickly and uniformly. Once cut, place the strips on a clean surface and gently pat them completely dry using paper towels. This step is very important because removing excess moisture helps the coating stick better and gives you that crisp, golden finish instead of a soggy texture.

Lightly season the chicken strips with salt and black pepper, making sure every piece gets a light, even coating. Don’t skip this step—seasoning the chicken directly ensures flavor is built from the inside, not just on the crust.

Crack the eggs into a bowl and whisk them thoroughly until smooth and slightly frothy. You’re looking for a well-combined mixture with no streaks of egg white or yolk. This will act as the “glue” that helps the coating adhere properly to each chicken strip.

In a separate bowl, combine the almond flour, finely grated Parmesan cheese, garlic powder, paprika, Italian seasoning, salt, and pepper. Mix everything well so the spices are evenly distributed throughout the coating. This ensures every bite is flavorful and balanced.

Take one chicken strip at a time and dip it into the egg mixture, making sure it is fully coated on all sides. Let any excess egg drip off, then transfer it into the dry coating mixture. Press the coating gently onto the chicken so it sticks well—this helps create that crispy outer layer once cooked.

Arrange the coated chicken strips onto a baking sheet lined with parchment paper or directly into your air fryer basket. Place them in a single layer with a little space between each piece. Avoid overcrowding, as this allows proper airflow and ensures the chicken fries crisp up instead of steaming.

Lightly brush or spray the coated chicken with olive oil. This step enhances browning and helps develop that golden, crunchy texture. Be careful not to use too much oil—just a light coating is enough.

Cook the chicken fries using your preferred method. For the oven, bake in a preheated oven at 200°C (400°F) for 18–22 minutes. For the air fryer, cook at 180°C (360°F) for 12–15 minutes. About halfway through cooking, flip each piece carefully so both sides become evenly crispy and golden.

Continue cooking until the chicken fries are beautifully golden brown on the outside and fully cooked on the inside. If you’re unsure, check that the internal temperature has reached a safe level (around 75°C / 165°F). The coating should feel firm and crisp to the touch.

Once done, remove the chicken fries from the oven or air fryer and let them rest for 2–3 minutes. This short resting time allows the coating to set and become even crispier. Serve immediately while hot with your favorite keto-friendly dips for the best taste and texture.