Tonight’s dinner was a double bacon cheeseburger on a cheese crisp bun and keto shake and bake chicken fingers that I cooked in the air fryer. This was so good and SUPER easy. Trust me. Due to rain and running to the grocery store, I cut my grass super late tonight. So I figured I’d throw some frozen burgers in the toaster oven and make some cheese crisps in the Dash griddle and call it dinner. But I forgot I had some defrosted boneless skinless chicken tenderloins to cook up. So after throwing burgers in the toaster oven, I put the chicken tenders on parchment paper to throw in the oven. I thought these would make great chicken fingers but ugh, I really hate breading stuff. Then I thought about the old shake and bake method. I grabbed a baggie and threw in some almond flour, grated parm and seasonings. Threw some of the tenderloins in the bag. Didn’t dip in egg. Didn’t coat in mayo. Just threw them in the bag. Shook those bad boys until all nice and coated. Then used tongues to remove from the bag and put on sprayed parchment paper in the air fryer. Sprayed the top of them then cooked on 370 until they started to brown. Flipped and cooked until browned. Then flipped once more and raised the temp to 400 to finish browning. These were delicious! If I had thought ahead I would have marinated the chicken but for a quick no fuss chicken finger they came out great. The coating stayed on and had great flavor. I dipped them in wingstop ranch, of course.
The cheese crisps that I made in the griddle were made of shredded Mexican blend and Gouda. Cooked until they were brown on the bottom and easy to maneuver then flipped over to cook the other side. Made two to use as buns. Threw some Costco precooked bacon in the microwave for a minute to crisp up. Put a piece of american cheese between two burgers and topped with bacon, mayo and SF ketchup.
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