Keto BBQ chicken loaded fries are crispy low carb fries topped with juicy BBQ chicken, melted cheese, bacon, sour cream, and green onions. A comfort food classic without the carbs.
For the Fries
2 medium rutabagas or 1 large jicama (about 2 pounds)
2 tbsp avocado oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
For the Chicken
2 chicken breasts (boneless, skinless)
½ cup sugar-free BBQ sauce
1 tbsp butter
½ tsp onion powder
½ tsp paprika
For the Toppings
1 cup shredded cheddar cheese
4 strips bacon, cooked and crumbled
½ cup sour cream
¼ cup green onions, sliced
Extra BBQ sauce for drizzle
Preheat oven to 425°F (220°C). Peel rutabaga or jicama and cut into fry shapes. Pat dry.
Toss fries with avocado oil, garlic powder, paprika, salt, and pepper. Spread on parchment-lined baking sheet.
Bake 35–40 minutes, flipping halfway, until golden and crispy. (Air fryer option: 400°F for 20 minutes.)
Season chicken breasts with onion powder, paprika, and a pinch of salt. Heat skillet with butter, cook chicken 6–7 minutes per side until cooked through.
Shred chicken and mix with ½ cup BBQ sauce.
Place fries in oven-safe dish, sprinkle cheese over. Broil 2–3 minutes until melted.
Add BBQ chicken, bacon crumbles, sour cream, and green onions. Drizzle more BBQ sauce.
Serve hot.
Dry fries well before baking to help them crisp.
Air fryer makes them even crispier.
Try different toppings like buffalo chicken, taco beef, or even breakfast sausage.
Store leftovers in the fridge up to 3 days. Reheat in oven or air fryer.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Find it online: https://www.wellnesswarrior.org/keto-bbq-chicken-loaded-fries/