Crispy Keto Mexican Chicken
A delicious low-carb keto recipe with crispy chicken, spicy paprika, and fresh cilantro.
Ingredients
- ●4 chicken breastskinless, boneless
- ●1 tsp cuminoptional
- ●1/2 tsp paprikacrispy
- ●1/4 tsp sweet paprikamild
- ●1/4 cup crispy tortilla stripsstore-bought or homemade
- ●2 tbsp avocado oilfor frying
- ●1/4 cup chicken brothlow-carb, keto-friendly
- ●1/4 cup fresh cilantrochopped
Instructions
- 1
1. In a large bowl, mix together cumin, crispy paprika, and sweet paprika.
- 2
2. Add chicken breast to the bowl and toss to coat with spice mixture.
- 3
3. Heat avocado oil in a large skillet over medium-high heat.
- 4
4. Add chicken to the skillet and fry until crispy, about 5-6 minutes per side.
- 5
5. Remove chicken from the skillet and set aside.
- 6
6. In the same skillet, add crispy tortilla strips and fry until crispy, about 2-3 minutes.
- 7
7. Remove tortilla strips from the skillet and set aside.
- 8
8. In the same skillet, add chicken broth and stir to deglaze the pan.
- 9
9. Return chicken to the skillet and simmer in the sauce until heated through.
- 10
10. Serve chicken with crispy tortilla strips and garnish with chopped cilantro.