Low Carb Crispy Buttered Ranch Chicken Strips

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow bowl, mix together the almond flour, Parmesan cheese, ranch seasoning mix, garlic powder, paprika, salt, and black pepper.

In another shallow bowl, beat the eggs.

Dip each chicken strip into the beaten eggs, allowing any excess to drip off, then coat it in the almond flour mixture, pressing gently to adhere.

Place the coated chicken strips on the prepared baking sheet.

Drizzle the melted butter over the chicken strips.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.