Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
6–8 slices bacon, cooked and crumbled
2 tbsp ranch seasoning mix (sugar-free for keto)
1 tbsp avocado oil (or olive oil)
1/2 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Fresh parsley for garnish (optional)
Instructions
1. 1. Pat chicken breasts dry with paper towels and cut into uniform 1-inch cubes.
2. 2. In a large bowl, combine chicken cubes with avocado oil, ranch seasoning, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
3. 3. Cook bacon until crispy (skillet, oven, or air fryer), then crumble.
4. 4. Preheat air fryer to 375°F (190°C) for 3-5 minutes.
5. 5. Place chicken bites in a single layer in the air fryer basket, working in batches if needed. Do not overcrowd.
6. 6. Air fry for 8-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
7. 7. Sprinkle crumbled bacon and shredded cheddar over the chicken.
8. 8. Cook for an additional 1-2 minutes until cheese is melted.
9. 9. Remove from air fryer, garnish with parsley if desired, and serve immediately.
Notes
For best results, do not overcrowd the air fryer basket. Pat chicken dry before seasoning to ensure crispiness. Use a meat thermometer to avoid overcooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course, Appetizer
- Method: Air Fryer
- Cuisine: American
- Diet: ketogenic, low-carb, gluten-free
Nutrition
- Serving Size: 1 serving (about 4-5 oz chicken)
- Calories: 385
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 115 mg