There’s nothing like sinking your teeth into succulent chicken thighs coated in a crispy almond-parmesan crust and drizzled with a creamy, spicy Sriracha-mayo sauce. This Low Carb Bang Bang Chicken brings together the best of crunchy, savory, and fiery flavors without piling on carbs. Whether you’re cooking for a busy weeknight dinner or meal-prepping for the week ahead, this recipe is a delicious twist on comfort food that’s as fun to make as it is to eat. Let’s get cooking!
Key Ingredients
Before we dive into the kitchen, here’s a rundown of the simple, low-carb ingredients that make this dish shine:
- 1 pound boneless, skinless chicken thighs: Juicy, flavorful protein that stays tender under a crunchy coating.
- 1/2 cup almond flour: Low-carb binder that crisps up beautifully in the oven.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty dimension to the crust.
- 1 large egg: Helps the coating adhere and creates a golden exterior.
- 1 teaspoon garlic powder: Infuses a mild, savory garlic flavor.
- 1 teaspoon onion powder: Provides depth and subtle sweetness.
- 1/2 teaspoon smoked paprika: Brings a gentle smokiness and color.
- Salt and pepper to taste: Balances and enhances all the flavors.
- 1 tablespoon olive oil: Ensures extra crispiness and prevents sticking.
- 1/2 cup mayonnaise: Forms the creamy base of the Bang Bang sauce.
- 2 tablespoons Sriracha sauce (more or less depending on spice preference): Delivers that signature spicy kick.
- Chopped green onions for garnish (optional): Brightens the dish with freshness and color.
How To Make Low Carb Bang Bang Chicken
Let’s walk through the baking and saucing process step by step. You’ll first build a crunchy coating, then bake the chicken until it’s golden and cooked through. While that’s happening, whip up the bang bang sauce so everything comes together perfectly for serving.
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly so each seasoning is evenly distributed.
3. In another shallow bowl, crack and beat the egg until the yolk and white are completely blended.
4. Working one thigh at a time, dip it into the beaten egg, letting any excess drip off, then dredge it in the almond flour mixture until fully coated.
5. Arrange the coated chicken thighs on your prepared baking sheet. Drizzle the olive oil evenly over each piece to promote extra crunch in the oven.
6. Bake for 20–25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
7. While the chicken is baking, prepare the Bang Bang sauce by stirring the mayonnaise and Sriracha together in a small bowl. Taste and adjust heat by adding more or less Sriracha.
8. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing into bite-sized strips.
9. Serve the sliced chicken drizzled with the creamy sauce and sprinkle with chopped green onions if you like a fresh pop of color.
Serving Suggestions
This Bang Bang Chicken is a crowd-pleaser that pairs wonderfully with a variety of sides. Here are some favorite ways to enjoy it:
- Over cauliflower rice: Spoon warm florets under the chicken to soak up every drop of creamy sauce for a filling, low-carb bowl.
- With a crisp green salad: Balance the spicy richness with leafy greens, cucumber ribbons, and a light vinaigrette.
- Wrapped in lettuce leaves: Create handheld “tacos” using sturdy Romaine or butter lettuce—you get all the crunch without the carbs.
- Alongside roasted veggies: Serve with oven-roasted broccoli, bell peppers, or zucchini for added color and nutrition.
Tips For Perfect Low Carb Bang Bang Chicken
Nailing this recipe is all about keeping the coating crispy and the sauce balanced. Follow these simple pointers to make each batch as delicious as possible, and don’t hesitate to play around with flavors!
- This recipe is perfect for meal prepping as it reheats beautifully—just warm in the oven to revive crispiness.
- You can substitute chicken thighs with chicken breasts for a leaner protein; adjust bake time to 25–30 minutes.
- For a vegetarian version, try cauliflower florets or tofu cubes, dredged and baked using the same method.
- Experiment with spices like chili powder, cumin, or dried herbs in the coating to find your favorite twist.
- The Bang Bang sauce doubles as an awesome dip for raw veggies or low-carb crackers when you need a snack.
How To Store It
Storing your Bang Bang Chicken properly makes quick weeknight meals and leftovers a breeze. Here’s how to keep it tasting fresh:
- Refrigerate in airtight containers: Store chicken and sauce separately for up to four days to prevent sogginess.
- Freeze for longer storage: Wrap cooled, sliced chicken tightly in foil or freezer bags for up to one month; thaw in the fridge overnight.
- Keep sauce chilled: Mayonnaise-based sauces hold best under refrigeration; stir before serving if separation occurs.
- Reheat in the oven: Spread chicken in a single layer on a sheet pan at 350°F (175°C) for 8–10 minutes to revive that crisp crust.
Frequently Asked Questions
Here are answers to some common questions when making Bang Bang Chicken:
- How do I know when the chicken is fully cooked and safe to eat?
The most reliable way to ensure your Bang Bang Chicken is fully cooked is to use an instant-read meat thermometer. Insert it into the thickest part of a coated thigh; it should read at least 165°F (74°C). Visually, the exterior will be a deep golden brown and the juices should run clear when you cut into the meat. If you don’t have a thermometer, cut into the thickest piece to confirm there’s no pink in the center and the texture is firm.
- Can I substitute chicken breasts or another protein for the chicken thighs?
Yes, you can swap chicken thighs for boneless, skinless chicken breasts if you prefer a leaner option. Since breasts are thicker and leaner, you may need to bake them for a slightly longer time—typically 25–30 minutes—while still aiming for an internal temperature of 165°F (74°C). For a vegetarian version, bite-sized cauliflower florets or pressed tofu cubes can be coated and baked in the same way; cauliflower will take about 20–25 minutes and tofu 15–20 minutes.
- What are some low-carb or gluten-free alternatives if I don’t have almond flour?
Almond flour is both low-carb and gluten-free, but if you need an alternative, crushed pork rinds or finely ground chia seeds can create a crispy coating without adding carbs. Another option is coconut flour, though you’ll want to use a bit less—about ⅓ cup—and ensure it’s unsweetened. Each alternative may have a slightly different texture or flavor, so adjust seasonings as needed.
- How can I adjust the spice level of the Bang Bang sauce?
The recipe calls for 2 tablespoons of Sriracha, which yields medium heat. For a milder sauce, start with 1 tablespoon of Sriracha and gradually add more to taste. If you like extra heat, increase to 3 tablespoons or stir in a pinch of cayenne pepper. You can also mellow the spice by swapping half the Sriracha for sweet chili sauce or adding a teaspoon of honey to the mayo mixture.
- What’s the best way to store leftovers and reheat them without losing crispiness?
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to four days. To reheat and maintain crispiness, preheat your oven to 350°F (175°C) and arrange the chicken pieces in a single layer on a baking sheet. Warm for 8–10 minutes or until heated through. Avoid microwaving, which can make the coating soggy. Drizzle with cold sauce just before serving.
- Can I prepare any parts of this recipe in advance for meal prep?
Absolutely. You can mix the almond flour coating in a sealed container and store in the fridge for up to two days. Similarly, prepare the Bang Bang sauce in advance and keep it chilled. When ready to cook, simply dredge the chicken in the pre-mixed coating, bake, and you’re done. This makes weeknight meal assembly quick and efficient.
- How can I customize the seasoning for different flavor profiles?
Feel free to experiment by adding spices such as chili powder, cumin, or dried herbs like oregano and thyme to the almond flour mixture. For an Asian twist, include a teaspoon of ground ginger and a splash of soy sauce in the egg wash. If you’d like a curry-inspired coating, mix in a tablespoon of curry powder. Just be mindful to balance salt levels since Parmesan adds saltiness.
What Makes This Special
This Low Carb Bang Bang Chicken works its magic by combining a crunchy almond-parmesan crust with juicy, tender thighs and a velvety, fiery Sriracha-mayo sauce—all without weighing you down with carbs. It’s quick to bake, perfect for meal prep, and endlessly customizable to suit your spice level or protein preference. Go ahead and print this recipe to keep it handy in your kitchen, and feel free to drop a comment or question below if you need help or just want to share your delicious results—your feedback always makes my day!
Low Carb Bang Bang Chicken
Description
Golden-brown chicken thighs crisped with almond flour and parmesan, slathered in creamy, fiery Sriracha-mayo sauce. Quick bake-to-table comfort with a low-carb twist.
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
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In a shallow dish, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to ensure even distribution of the seasonings.
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In another shallow bowl, beat the egg until well combined.
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Take each chicken thigh, dip it in the beaten egg, allowing any excess to drip off, then dredge it in the almond flour mixture, ensuring it is thoroughly coated.
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Place the coated chicken thighs on the prepared baking sheet. Drizzle a tablespoon of olive oil over the chicken to help it crisp up in the oven.
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Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
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While the chicken is baking, prepare the Bang Bang sauce. In a small bowl, combine the mayonnaise and Sriracha sauce. Mix until smooth and adjust the spiciness to your liking by adding more or less Sriracha.
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Once the chicken is done, remove it from the oven and allow it to cool slightly before slicing it into bite-sized pieces.
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Serve the Bang Bang Chicken drizzled with the sauce and garnish with chopped green onions if desired.
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 135kcal
Note
- This recipe is perfect for meal prepping as it reheats well.
- You can substitute chicken thighs with chicken breasts for a leaner option.
- For a vegetarian version, try using cauliflower or tofu in place of chicken, and follow the same coating method.
- Experiment with different spices to customize the flavor profile to your taste.
- The Bang Bang sauce can also be used as a dipping sauce for vegetables or low carb crackers.
