Delicious Keto Pairings For Crack Chicken Perfection

Keto crack chicken is a delicious and addictive meal that combines chicken, bacon, cheese, and ranch seasoning. It is a comforting dish that is low in carbs but full of flavour. To make it a complete meal, there are several side dishes that can be served with keto crack chicken. Here are some ideas:

- Roasted broccoli or cauliflower

- Steamed or oven-roasted green beans

- Zucchini noodles or cauliflower rice

- Keto mashed cauliflower

- Coleslaw

- Roasted potatoes

- Pasta

- Salad

- Air fryer keto cauliflower

Keto crack chicken sandwiches

Ingredients:

• 4 small chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 4 slices of bacon, chopped
• 1 tablespoon butter
• 6 ounces shredded cheese (cheddar, mozzarella, or a mix)
• 4 ounces cream cheese, softened
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon celery salt
• 1/4 teaspoon dried dill
• Olive oil

Method:

• Preheat the oven to 200C/400F. Grease a 13 x 9-inch baking dish and set it aside.
• Pound the chicken breasts until they are about 1/4 inch thick. Sprinkle with salt, pepper, and garlic powder.
• Add olive oil to a non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the bacon grease in the pan.
• Add the butter to the pan. Once hot, add the chicken breasts and cook for 2-3 minutes on each side, until golden.
• Transfer the chicken breasts to the baking dish and pour the pan juices over them.
• In a small bowl, whisk together the cream cheese, onion powder, garlic powder, celery salt, and dried dill until combined.
• Evenly distribute the cream cheese mixture on top of each chicken breast. Sprinkle half of the cooked bacon on top, followed by the shredded cheese.
• Bake for 15 minutes, until the chicken is cooked through and the cheese has melted.
• Remove from the oven and serve immediately.

Tips:

• You can store leftovers in the refrigerator, covered, for up to 3 days.
• To freeze, place the cooked and cooled chicken in a sealable baking dish and store it in the freezer for up to 6 months.
• To reheat, microwave the chicken in 20-second intervals until warm, or reheat in a preheated oven.

Crack chicken dip with low-carb veggies

Ingredients

• 2 lbs of raw chicken tenders
• 8 oz of cream cheese, softened
• 8 oz of mozzarella cheese
• 2 scallions, finely sliced
• 1 cup of bacon crumbles
• Low-carb veggies of your choice (e.g. celery, bell peppers, cucumber, carrots)

Instructions

Preheat your oven to 400°F. Spray a large casserole dish with cooking spray. Place the chicken tenders in the prepared baking dish.

In a bowl, mix together the softened cream cheese, half of the mozzarella, half of the scallions, half of the bacon, and your desired seasonings. Spread this mixture on top of the chicken. Sprinkle the remaining cheese, scallions, and bacon on top.

Bake for 30 minutes, or until the chicken reaches an internal temperature of 160°F. Drain any cooking liquid before serving.

Serve the crack chicken dip with your favorite low-carb veggies. Enjoy!

Crack chicken wraps

Ingredients:

• Keto crack chicken (see recipe below)
• Lettuce or any other kind of wrap

Keto Crack Chicken Ingredients:

• 4 small chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 4 slices of bacon, chopped
• 1 tablespoon butter
• 6 ounces shredded cheese (cheddar, mozzarella, or a mix)
• 4 ounces cream cheese, softened
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon celery salt
• 1/4 teaspoon dried dill

Method:

• Preheat the oven to 200C/400F. Grease a 13 x 9-inch baking dish and set it aside.
• Pound the chicken breasts until they are about 1/4 inch thick. Sprinkle with salt, pepper, and garlic powder.
• Add olive oil to a non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the bacon grease in the pan.
• Add the butter to the pan. Once hot, add the chicken breasts and cook for 2-3 minutes on each side, until golden.
• Transfer the chicken breasts to the baking dish and pour the pan juices over them.
• In a small bowl, whisk together the cream cheese and spices until combined.
• Evenly distribute the cream cheese mixture on top of each chicken breast. Sprinkle half the cooked bacon on top, followed by the shredded cheese.
• Bake for 15 minutes, until the chicken is cooked through and the cheese has melted.
• Remove from the oven and serve immediately with your choice of wraps.

Storage:

• Leftovers can be stored in the refrigerator, covered, for up to 3 days.
• To freeze, place the cooked and cooled chicken in a sealable baking dish and store it in the freezer for up to 6 months.
• To reheat, microwave the chicken in 20-second intervals until warm, or reheat in a preheated oven.

Crack chicken with coleslaw

This dish is a delicious and addictive combination of chicken, bacon, cheese, and ranch seasoning. It is a keto-friendly recipe that is low in carbs but full of flavour. The addition of coleslaw, a low-calorie side dish made with shredded cabbage, ground chicken, and a creamy dressing, makes it a perfect weeknight meal.

Ingredients

• Chicken breasts
• Bacon
• Cheese (cheddar, mozzarella, or a combination of both)
• Cream cheese
• Ranch dressing or seasoning (onion powder, garlic powder, dried dill, salt, and mustard powder)
• Butter
• Olive oil
• Salt and pepper
• Garlic powder
• Green onions/scallions
• Mayonnaise
• Dijon mustard
• White vinegar
• Heavy cream

Method

Start by pan-frying the bacon until crispy. Remove the bacon and drain the excess grease, but keep the bacon grease in the pan. Season the chicken breasts with salt and pepper and add them to the pan with some butter. Cook until the chicken is no longer pink.

In a separate bowl, mix together the cream cheese, ranch seasoning, half of the cooked bacon, and half of the green onions. Spread this mixture on top of the chicken breasts. Sprinkle with the cheese and remaining bacon, and bake in the oven at 200°C/400°F for 15-20 minutes, or until the cheese is golden brown.

While the chicken is baking, prepare the coleslaw by whisking together mayonnaise, dijon mustard, white vinegar, ranch dressing, and heavy cream in a large bowl. Add shredded cabbage, cheddar cheese, and the remaining green onions to the bowl. Toss everything together with tongs.

Serving

Serve the crack chicken with a generous helping of coleslaw on the side. This dish can be served as-is or with other low-carb sides such as cauliflower mac and cheese, roasted broccoli or cauliflower, zucchini noodles, or keto mashed cauliflower.

Tips

• You can use either chicken breasts or chicken tenderloins for this recipe.
• If you don't have time to cook the bacon from scratch, you can use pre-cooked bacon or turkey bacon as a substitute.
• Feel free to use any type of cheese that you prefer or have on hand. Some alternatives include pepper jack cheese, mild cheddar cheese, sharp cheddar cheese, or parmesan cheese.
• If you want to add some vegetables to the crack chicken, spinach, broccoli, or cauliflower would go well with it.
• To make the coleslaw more colourful and nutritious, you can add in some shredded carrots or use a combination of green and red cabbage.
• You can also customise the coleslaw by using broccoli slaw instead of regular coleslaw. Broccoli slaw is made of shredded broccoli and has a bolder flavour and extra nutrition.
• The crack chicken and coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.

Enjoy this delicious and addictive keto-friendly meal!

Crack chicken with roasted potatoes

Ingredients

• 4 small chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 4 slices of bacon, chopped
• 1 tablespoon butter
• 6 ounces shredded cheese
• 4 ounces cream cheese, softened
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon celery salt
• 1/4 teaspoon dried dill
• 4 large Russet potatoes
• Olive oil
• Salt and pepper

Method

Preheat the oven to 200°C. Grease a 13 x 9-inch baking dish and set it aside.

Pound the chicken breasts to a 1/4-inch thickness. Season with salt, pepper, and garlic powder.

Add olive oil to a non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the grease in the pan. Add the butter and, once hot, add the chicken breasts. Cook for 2-3 minutes on each side, until golden.

Transfer the chicken breasts to the baking dish and pour the pan juices over them.

In a small bowl, mix together the cream cheese, onion powder, garlic powder, celery salt, and dried dill.

Evenly spread the cream cheese mixture over the chicken breasts. Sprinkle half of the cooked bacon on top, followed by the shredded cheese.

Bake for 15 minutes, until the chicken is cooked through and the cheese has melted.

Roasted Potatoes

Preheat the oven to 425°F. Wash and dry the potatoes, then rub them with olive oil, salt, and pepper. Place on a foil-lined baking sheet and bake for 45 minutes to 1 hour, or until fork-tender.

Alternatively, pierce the potatoes several times with a fork and microwave on high for 3-12 minutes, depending on their size.

Slice the potatoes lengthwise and gently fluff the flesh with a fork. Season with salt and pepper, then stuff with the crack chicken mixture. Top with shredded cheese and bacon, then broil for 5 minutes, or until the cheese is melted.

Tips

• For a low-carb option, use cauliflower mash instead of potatoes.
• For a crispier finish, broil the chicken for the last few minutes of cooking.
• For a complete meal, serve with a side of roasted broccoli, green beans, or a salad.

Frequently asked questions