Home » Mains » Crispy Low Carb Bacon Ranch Chicken Burgers

Crispy Low Carb Bacon Ranch Chicken Burgers

Fast and easy, these Low Carb Bacon Ranch Chicken Burgers are absolutely delicious!

Low Carb Bacon Ranch Chicken Burger on a Low Carb Onion Bun.

At no additional cost to you, I may make a small commission for purchases made through links in this post. 

Bacon. Crunchy coated chicken breast. Smothered in ranch dressing. Does dinner get any better?

These Low Carb Bacon Ranch Chicken Burgers go great on Low Carb Onion Buns or 90 Second Keto Breads, and you could always buy buns from the store for friends and family. These beauties are also excellent as a salad!

Either way you enjoy these beauties, I hope you love them as much as we do!

Why it works

  • These Low Carb Bacon Ranch Chicken Burgers are ready in 45 minutes from start to finish!
  • Always a huge hit! I mean, who doesn’t love crunchy chicken burgers topped with crisp bacon and ranch?
  • These burgers are great cold so make an excellent lunch to-go.
A Crunchy Low Carb Bacon Ranch Chicken Burger on a low carb onion bun.

Ingredients

There are only a few ingredients needed to make these Low Carb Bacon Ranch Chicken Burgers. This is what you’ll need:

  • boneless skinless chicken breasts
  • pork rinds
  • bacon
  • lettuce
  • low carb buns
  • ranch dressing

Boneless Skinless Chicken Breasts – Unless boneless skinless is on sale, it’s way cheaper to remove the bone and skin yourself! Never done it before? Watch this youtube video to learn how.

Low Carb Buns – My favourite bun buddy for these burgers would be either a Low Carb Onion Bun or 90 Second Keto Bread.

Ranch Dressing – I like to make my own Low Carb Ranch Dressing. It’s fast, easy and absolutely delicious! Warning, once you make your own, there’s no going back to store bought!

How to make Low Carb Bacon Ranch Chicken Burgers

Prep

Start by heating the oven to 375° and line a baking sheet with a non stick baking mat or parchment paper. Take the chicken breasts and slice them in half, horizontally, so that you end up with four thin cutlets.

4 chicken cutlets laid out on a cutting board.

Crush the pork rinds and add them to a bowl. Place 1/2 cup ranch and place it in another bowl beside the pork rinds. Make sure you are set up with the ranch and pork rind bowls beside the baking sheet and chicken cutlets.

Take a chicken cutlet and dip it into the ranch, both sides, so that it is completely covered in a light coating of ranch.

One chicken cutlet in a bowl of ranch dressing.

Place the ranch coated chicken breast into the pork rinds and toss it around to fully coat it in crushed pork rinds, then place it onto the baking sheet.

One chicken cutlet covered in ranch and crushed pork rinds.

Repeat with the other three chicken cutlets, then pat the remaining pork rinds onto the tops of the four coated chicken cutlets.

All four patties ready for the oven.

Bake

Bake in the preheated oven for 25-30 minutes, until the internal temperature reaches 180°. Now would be the perfect time to make those Low Carb Onion Buns (as they use the same oven temperature) or the 90 Second Keto Breads.

While the burgers are baking, heat a skillet on medium heat and, once hot, add the bacon and fry until crisp, then set onto a piece of paper towel to absorb the grease.

Build

Once the chicken, buns and bacon are ready, build those burgers!

Spread 1 tbsp ranch on each side of the bun.

Bottom bun covered with ranch dressing. A fully built Low Carb Bacon Ranch Chicken Burger in the background.

Add the chicken burger patty and bacon.

Bottom bun covered with ranch dressing, chicken and bacon. A fully built Low Carb Bacon Ranch Chicken Burger in the background.

Place lettuce over the bacon and then the top piece of ranch covered bun. Enjoy!

Expert Tips

  1. Easiest way to crush pork rinds is to add them to a large bag and whack them with a rolling pin or meat mallet!
  2. Avoid using a thick layer of ranch, as it will clump up the pork rinds.
  3. Make the Low Carb Onion Buns after the chicken has been placed into the oven. The buns are bake at the same temperature as the chicken burgers.
  4. Have leftovers? These beauties taste excellent cold, so make for a great sandwich to-go. You could also chop up the patties and load them into low carb tortillas, or add them to a salad.
Top view of the chicken burgers, showing off the toasted onion from the top of the low carb onion buns.

Low carb side dish that pair with these burgers

There are so many dishes that would go great with these Low Carb Bacon Ranch Chicken Burgers! Here are a few of my favourites:

Here are some other low carb burger recipes

Chipotle Chicken Burger – Deliciously breaded chipotle chicken burger loaded with aged cheddar, crisp bacon, thick sliced avocado all sandwiched together with a cheesy 90 second keto bun.

Prosciutto Bocconcini Stuffed Burgers – Amplify burger night with these incredibly delicious Low Carb Burgers stuffed with prosciutto and bocconcini. Every bite is like finding treasure!

Crispy Chicken Burger – Enjoy crispy chicken burgers, guilt free, with this extra delicious Crispy Keto Chicken Burger recipe! Try them drenched in keto honey mustard or ranch!

Greek Turkey Burgers – These Low Carb Greek Turkey Burgers are fully loaded with greek style goodies and can be smothered in tzatziki sauce or sandwiched together with tomatoes, spinach and red onion on a 90 Second Keto Bread.

Subscribe to Mama Bear’s monthly newsletter to be kept up to date with the latest and greatest recipes!

Low Carb Bacon Ranch Chicken Burger on a Low Carb Onion Bun.

Low Carb Bacon Ranch Chicken Burgers

These Crispy Low Carb Bacon Ranch Chicken Burgers are always a hit; for good reason! There isn't a lot better than a chicken, bacon and ranch combination!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 burgers
Author: Aleta

Ingredients

  • 2 boneless skinless chicken breasts
  • 100 g pork rinds
  • 1 cup Low Carb Ranch Dressing divided
  • 8 slices bacon
  • 4 low carb buns
  • 4 pieces lettuce

Instructions

Equipment Needed

Directions

  • Heat oven to 375° and line a baking sheet with a non stick baking mat or parchment paper. Slice the chicken breasts in half, horizontally, so that you end up with four thin cutlets.
  • Crush the pork rinds and add them to a bowl. Place 1/2 cup Low Carb Ranch Dressing in another bowl beside the pork rinds.
  • Dip a chicken cutlet into the ranch, both sides, so that it is completely covered in a light coating of ranch. Place the ranch coated chicken breast into the pork rinds and toss it around to fully coat it in crushed pork rinds, then place it onto the baking sheet.
  • Repeat with the other three chicken cutlets, then pat the remaining pork rinds onto the tops of the four coated chicken cutlets.
  • Bake in the preheated oven for 25-30 minutes, until the internal temperature reaches 180°. While the burgers are baking, heat a skillet on medium heat and, once hot, add the bacon and fry until crisp, then set onto a piece of paper towel to absorb the grease.
  • Spread 1 tbsp ranch on each piece of the low carb bun, then add the chicken burger patty, bacon and lettuce.
  • Enjoy!

Notes

Expert Tips

  1. Easiest way to crush pork rinds is to add them to a large bag and whack them with a rolling pin or meat mallet!
  2. Avoid using a thick layer of ranch, as it will clump up the pork rinds.
  3. Make the Low Carb Onion Buns after the chicken has been placed into the oven. The buns are bake at the same temperature as the chicken burgers.
  4. Have leftovers? These beauties taste excellent cold, so make for a great sandwich to-go. You could chop up the patties and load them into low carb tortillas, or add them to a salad.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
Nutrition facts are for the burger patty only.
Deduct fibre from the total carbs to get 0.7 g net carbs per patty.

Nutrition

Serving: 1patty | Calories: 324kcal | Carbohydrates: 0.8g | Protein: 34.2g | Fat: 18.8g | Sodium: 581mg | Fiber: 0.1g

4 Comments

  1. Excited to try this! I’ve been eating low carb lately and this sounds so good!

  2. You had me at chicken bacon ranch! I’d love to change up our burger routine, and how can you go wrong with these flavors!?

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.