Crispy Low Carb Chicken Tenders Recipes

CRISPY LOW CARB CHICKEN TENDERS

Steps:

• In a large bowl add in heavy cream, medium-high teaspoon of chili powder, 1 teaspoon of salt, 1 teaspoon of black pepper, and an egg. Whisk together.
• Add in chicken, mix and allow to marinate for 15 minutes.
• In another bowl or plate, add almond flour and remaining seasonings.
• Coat chicken tenders in almond flour mixture.
• Heat oil over medium high in a large pan. Once oil is hot (about 375 degrees Fahrenheit), add in chicken tenders and cook about 6 minutes, or until chicken is cooked and it's crispy and golden colored.

LOW CARB CHICKEN TENDERS

Steps:

• Slice chicken breasts in half, lengthwise, then into strips.
• In a zip top bag, combine half & half, seasonings, and hot sauce. Add the chicken strips and coat.
• Refrigerate at least 4 hours or overnight.
• Place pork rinds into a zip top bag, squeeze air out, seal. Use a mallet to crush the pork rinds.
• Add Parmesan cheese and seasonings.
• Remove chicken strips from marinade, shaking off some of the marinade.
• Coat in breading mixture.
• Set aside on cookie sheet while the oil heats up.
• Heat oil to 350*F
• Fry the strips a few at a time.Watch carefully to be sure the breading does not burn.
• Remove to a rack once the breading is cooked.
• Bake at 350*F for 10 minutes or so to ensure the chicken tenders are cooked through.

LOW CARB KETO CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease with any fat of your choice.
• Set up two shallow medium bowls: place the mayonnaise in one and in the other stir together the pork rinds, whey protein powder, garlic powder, and paprika.
• Toss the chicken strips in the bowl with the mayonnaise. Take a chicken strip from the bowl and remove any excess mayonnaise. Use the other hand to press the chicken into the breading mixture and scoop more breading over the top, submerging the chicken strip to coat on all sides. Place on the baking sheet. Repeat with the remaining chicken strips.
• Bake for 12-15 minutes, until just barely cooked through.
• Turn on the broiler. Place the chicken strips under the broiler for 1-2 minutes to crisp up more.

LOW CARB CHICKEN TENDERS

Steps:

• Preheat oven to 425°F.
• Combine all ingredients except chicken in bowl and mix well. Add chicken and quickly toss to combine. Place on a baking sheet. Bake 9 minutes.
• Move the pan to the top ⅓ of the oven and broil 3-4 minutes or until chicken is cooked through.
• Sprinkle with additional parsley.

KETO FRIED CHICKEN TENDERS

Steps:

• Cut the chicken breasts in small strips. Season with minced garlic, hot chili sauce, salt and pepper to taste.
• Whip the eggs in a bowl, add more salt and pepper. Immerse the chicken pieces in this mixture.
• In a plastic container with an air-tight cap, use half of the protein powder, season with salt, pepper and celery salt, consider the fact that you have already added salt to the chicken and make sure it doesn't get very salty.
• Place the chicken into the plastic container, cover with the lid and shake vigorously until the chicken fillets are totally covered with protein powder. Remove the coated chicken pieces and place them on a cutting board ready for frying. Repeat this procedure until all chicken pieces are coated with the remaining protein powder.
• Put coconut oil in a frying pan over medium heat. When the oil is hot, gently add a few chicken pieces in to fry. Make sure to keep a space between each piece.
• Once it becomes golden, turn over to cook the other side. Remove and place on a dish with a paper towel to dry off the oil. Repeat the process until all chicken is cooked.
• Serve with your favorite keto-friendly sauce and some low-carb veggies such as celery, cucumber, etc. Enjoy!

CRISPY CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Mix panko, garlic powder, chili powder, salt, and pepper together well.
• Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.

LOW CARB CRISPY CHICKEN TENDERS

Steps:

• In a large zip top bag, combine the almond flour and the seasonings, mixing well.
• Add 1/3 of the chicken tenders to the bag. Seal the bag and shake to thoroughly coat each tender with the almond flour mixture. Transfer the preheated air fryer basket or prepared baking sheet.

OVEN BAKED KETO CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F
• Spray a large cookie sheet with cooking spray, or line with aluminum foil.
• In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
• In another shallow bowl combine the Keto Breading ingredients.
• Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
• Once each tender is coated well, lay on the cooking sheet and brush with the melted butter.
• Bake 15 minutes, turn the tenders carefully using tongs and bake an additional 5-10 minutes until the chicken is cooked through.

EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
• Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
• Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
• Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
• Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
• Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
• Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

CRUNCHY KETO CHICKEN TENDERS

Steps:

• You'll want to start by getting all the components ready, and heat your oven or air fryer to 400°. If baking, line two baking sheets with parchment paper or non stick baking mats.
• Pulse pork rinds in a food processor into a fine crumble, or crush by hand/rolling pin *see note 3. Toss them into a medium sized bowl with parmesan cheese, chili powder, sea salt, ground black pepper, garlic powder and onion powder. Whisk to combine, crushing up any clumps of parmesan or pork rinds.
• In another bowl whisk the egg with water until fully combined, then cut the ligaments from each chicken tender.
• With one hand dunk a chicken tender into the egg mix then drop into the pork rind mix without touching it with your hand. Use the other hand to toss the chicken in the pork rinds, then place one of the baking sheets *see note 4.
• Continue until all the chicken has been coated, diving the tenders evenly between both baking sheets. There should be room in between each tender.
• You should have leftover egg and pork rinds. Double dip the coated chicken until all of the pork rinds have been used up.
• Bake the coated chicken in the preheated oven for 16-20 minutes, until the internal temperature of the largest piece has reached 165°. Cool slightly then enjoy these Keto Baked Chicken Tenders!
• With one hand dunk a chicken tender into the egg mix then drop into the pork rind mix without touching it with your hand. Use the other hand to toss the chicken in the pork rinds *see note 4. Continue until all the chicken has been coated.
• You should have leftover egg and pork rinds. Double dip the coated chicken until all of the pork rinds have been used up.
• Add the prepared Keto Chicken Tenders to the basket and spray lightly with cooking oil. Do not over-crowd, you'll most likely have to cook these in multiple batches.
• Cook for 7 minutes, flip the chicken and then spray lightly with cooking oil. Cook for an additional 6 minutes, until the internal temperature of the largest piece has reached 165°.
• Cool slightly, then enjoy these Keto Air Fryer Chicken Tenders dunked in Keto Honey Mustard!

EASY KETO CHICKEN TENDERS (BAKED OR AIR FRYER)

Steps:

• Preheat the oven to 425 degrees F
• Spray a large cookie sheet with cooking spray, or line with aluminum foil.
• In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
• In another shallow bowl combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
• Once each tender is coated well, lay on the cooking sheet and brush with the melted butter.
• Bake 15 minutes, turn the tenders carefully using tongs and bake an additional 5-10 minutes until the chicken is cooked through.

KETO FRIED CHICKEN

Steps:

• Preheat oven to 425°F and line the baking sheet with parchment paper or aluminum foil and place baking rack on top.
• Using paper towels, pat each piece of chicken dry. Set aside.
• In a small mixing bowl, combine dry ingredients. Whisk together until fully incorporated. Transfer half of dry ingredients to a shallow dish.
• In a separate bowl, mix together egg, mayonnaise, hot sauce, and mustard.
• Dip the pieces of chicken, one at a time, into egg wash then into dry ingredients, flipping over multiple times to fully cover chicken in the dry breading mixture.
• Transfer breaded chicken to the baking rack set atop a baking sheet. Continue breading the remaining chicken thighs.
• Bake until internal temperature reaches 165°F, about 35-40 minutes, depending on the thickness of the chicken thigh. Allow them to cool slightly before serving.

BAKED KETO CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper.
• Beat 1 egg together with 1 tbsp of heavy cream.
• Dip each tender first in the egg wash and then into the seasoned almond flour. We like to place the tenders in a Tupperware container with the almond flour and shake to coat. A Ziploc bag also works well.
• Place tenders on a lightly greased baking sheet. Bake for 30 minutes. If they are not as crispy as you would like you can additionally broil them for 2-3 minutes.
• Allow tenders to cool for 5 minutes before enjoying.
• Store in the refrigerator for up to 5 days.

GLUTEN-FREE CHICKEN TENDERS

Steps:

• Pound the chicken pieces thin using a meat pounder.
• Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
• Dip each chicken piece into the egg mixture, shaking the excess off, then dredge it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.
• After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.
• Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
• Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.