Last summer, I was knee-deep in keto experiments, trying to keep dinners exciting without the carb crash. One night, staring at chicken tenders in the fridge, I thought of bang bang shrimp from my favorite takeout spot. But breading? No way on low carb. So I swapped in almond flour magic, cranked up the air fryer, and boom—this Low Carb Bang Bang Chicken was born. The first bite? Crunchy outside, juicy inside, slathered in that addictive sweet-spicy sauce. My husband devoured it, declaring it better than any restaurant version. Now it’s our go-to for busy weeknights when we crave takeout vibes minus the guilt.
Picture this: tender chicken bites with a shatteringly crisp coating that doesn’t spike your blood sugar. The sauce? Creamy, tangy, with just enough heat to wake up your taste buds. It’s one of those healthy low carb dinners that feels indulgent, perfect for low carb dinner chicken lovers. I’ve tweaked it over months—less mayo here, more spice there—until it hit perfection. Whether you’re new to low carb eating or a keto pro, this recipe fits right in. Quick prep, minimal cleanup, and flavors that linger. Let’s dive into making your kitchen smell like heaven tonight.
Why This Low Carb Chicken Recipe Shines
Traditional bang bang chicken drowns in carbs from cornstarch and breadcrumbs. Not here. Almond flour and parmesan create that golden crunch without the grains. Air frying keeps it light—no oil splatter, just even crispiness. And the sauce? A low carb dinner recipes dream with mayo, sriracha, and a honey swap that won’t derail your macros.
I remember testing it for friends; one swore it was fried in panko. Nope, just smart swaps. It’s versatile too—serve over greens for low carb chicken recipes or with cauliflower rice for a full healthy low carb recipes meal. Around 5g net carbs per serving, it’s keto recipes dinner approved.
Ingredients for Low Carb Bang Bang Chicken
- 1.5 lbs boneless skinless chicken tenders or breasts, cut into 1-inch bite-sized pieces
- 1 cup blanched almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 large eggs
- Salt and black pepper to taste
- Avocado oil spray for air fryer
- 1/2 cup mayonnaise
- 1/4 cup sriracha (adjust for heat)
- 2 tbsp sugar-free sweetener (like monk fruit or erythritol)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
How to Make Low Carb Dinner Chicken Perfection
Start by patting the chicken dry—trust me, moisture is the enemy of crisp. Mix almond flour, parmesan, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. Whisk eggs in another. Dip chicken pieces in egg, then coat thoroughly in the almond mixture. Press it in for max crunch.
Spray your air fryer basket with avocado oil. Arrange chicken in a single layer—no overcrowding, or it steams instead of fries. Air fry at 400°F for 8-10 minutes, flip halfway, spray again lightly. They’re done when golden and internal temp hits 165°F. While that’s going, whisk up the sauce: mayo, sriracha, sweetener, vinegar, sesame oil. Taste and tweak—more sriracha if you dare.
Toss hot chicken in sauce or serve on the side for dipping. Garnish with green onions and sesame seeds. The sauce clings just right, creamy with a spicy kick that builds. Pair it with a simple salad for healthy dinner recipes that satisfy.
Pro Tips for the Best Low Carb Bang Bang Chicken
- Chill coated chicken 15 minutes before frying; it helps the breading stick.
- Use chicken tenders for uniform bites—breasts work but pound thin first.
- Don’t skip patting dry; wet chicken = soggy coating every time.
- Air fryer brands vary—check at 8 minutes to avoid overcooking.
- Make sauce ahead; flavors meld beautifully after an hour in the fridge.
Easy Variations on This Keto Recipes Dinner
Love shrimp? Swap for peeled tails, air fry 6-8 minutes. For a pollo loco twist, add lime zest to the breading and cilantro to the sauce—bright and zesty low carb dinner chicken. Go milder with less sriracha or buffalo sauce for variety. Veggie boost? Add broccoli florets to the air fryer last 5 minutes. These tweaks keep it fresh for low carb eating routines.
Troubleshooting Your Low Carb Chicken Recipes
- Not crispy? Coating too thin or overcrowding—double dip and single layer.
- Sauce too thick? Thin with a splash of water or more vinegar.
- Too spicy? Balance with extra mayo next batch.
- Chicken dry? Don’t overcook; use a thermometer.
Ingredient Substitutions for Healthy Low Carb Recipes
Almond flour allergies? Coconut flour works, use less. No parmesan? Nutritional yeast for cheesiness. Sriracha swap: fresh chili garlic sauce. Sweetener picky? Liquid stevia drops. Eggs out? Flax egg (1 tbsp flax + 3 tbsp water per egg). These keep it accessible for all in your low carb dinner recipes rotation.
Storage and Serving Suggestions
Leftovers? Fridge in airtight container up to 3 days. Reheat air fryer 375°F for 4 minutes to recrisp—microwave kills texture. Freeze breaded raw chicken up to 2 months; thaw before frying. Serve with zucchini noodles, coleslaw, or as appetizers. For meal prep, portion sauce separate. Pairs great with low carb dinner recipes like cauliflower fried rice.
Frequently Asked Questions
Is Low Carb Bang Bang Chicken keto-friendly?
Yes! Under 5g net carbs per serving, thanks to almond flour and sugar-free swaps. Perfect for keto recipes dinner.
Can I bake instead of air fry?
Absolutely. 425°F on a parchment-lined sheet, 15-18 minutes, flip halfway. Brush with oil for crisp.
How spicy is the sauce?
Medium heat—adjust sriracha down for mild, up for fire. Taste as you go.
What’s the net carb count?
About 4g net carbs per 4 oz serving, depending on brands. Track yours accurately.
Can I make it ahead?
Bread and freeze raw, or fridge cooked up to 3 days. Sauce keeps a week.
Gluten-free too?
Naturally! No wheat anywhere in these healthy low carb dinners.
Low Carb Bang Bang Chicken
Equipment
- Air fryer
- Mixing bowls
- Whisk
Ingredients
- 1.5 lbs boneless skinless chicken tenders or breasts cut into 1-inch bite-sized pieces
- 1 cup blanched almond flour
- 0.5 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 large eggs
- Salt and black pepper to taste
- Avocado oil spray for air fryer
- 0.5 cup mayonnaise
- 0.25 cup sriracha adjust for heat
- 2 tbsp sugar-free sweetener monk fruit or erythritol
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 green onions sliced for garnish
- Sesame seeds for garnish
Instructions
- Pat chicken dry. Mix almond flour, parmesan, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Whisk eggs in another bowl. Dip chicken in egg, then coat in almond mixture. Press to adhere.
- Spray air fryer basket. Arrange chicken single layer. Air fry at 400°F for 8-10 minutes, flip halfway, spray again.
- Whisk mayo, sriracha, sweetener, vinegar, and sesame oil for sauce.
- Toss hot chicken in sauce or serve aside. Garnish with green onions and sesame seeds.
Notes
- Chill coated chicken 15 mins for better adhesion.
- Check doneness at 165°F internal temp.
- Store leftovers in fridge 3 days; reheat in air fryer.
