Keto Parmesan Chicken Tenders Recipes

CRUNCHY MUNCHY BAKED KETO CHICKEN TENDERS (EASY RECIPE)

Steps:

• Preheat oven to 350°F.
• Season the chicken with salt and black pepper.
• Place the almond flour, Parmesan cheese, flaxseed meal, paprika, garlic powder, onion powder and salt and black pepper to taste in a shallow bowl and mix to combine. Set aside.
• Add the egg to another bowl and beat it lightly.
• Dip each chicken piece in the egg then coat in the almond flour mixture.
• Repeat this step.
• Place them on a baking sheet lined with parchment paper.
• Spray the chicken with olive oil spray.
• Bake for 15-20 minutes or until golden.
• Serve immediately.

BAKED LOW CARB PARMESAN CHICKEN TENDERS

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Pour the olive oil into a shallow bowl or dish and set aside.
• In a separate bowl, combine the grated parmesan, Italian seasoning, paprika, pepper and garlic salt and stir well to mix the ingredients. This will be the "breading" for the chicken tenders.
• Line a rimmed baking sheet with parchment paper or tin foil, then place a wire baking rack on top of the parchment paper/foil. Spray the wire baking rack with non-stick cooking spray.
• Line up your dish of olive oil, parmesan mix, and prepared baking sheet. First, dip a chicken tender in the olive oil to lightly coat, shake or wipe off any excess oil, then dredge the chicken in the parmesan mix to evenly coat well, then place the coated chicken tender onto the wire baking rack. Repeat for each chicken tender.
• Once the oven is fully preheated, place the chicken on the middle rack and bake at 400 degrees Fahrenheit for 17 - 20 minutes or until chicken is cooked through.*
• Once the chicken is completely cooked, carefully remove the chicken from the oven and allow to cool on the rack for 5 minutes.

KETO PARMESAN CHICKEN TENDERS

Steps:

• Place the chicken tenders between two layers of wax paper and pound them 1/8-inch-thin.
• Brush both sides of the chicken pieces with mustard, and sprinkle with garlic powder and cayenne.
• Place the Parmesan in a shallow bowl. Dip the chicken pieces, one by one, into the Parmesan and press to coat.
• Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium heat for about 2 minutes. Brush with olive oil. Fry the chicken tenders until browned and cooked through (their internal temperature should reach 165ºF), about 3 minutes on each side.

KETO CHICKEN PARMESAN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
• Beat egg and cream together in a bowl.
• Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
• Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
• Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
• Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
• Broil until cheese is bubbling and barely browned, about 2 minutes.

PARMESAN CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 400°F and top a baking sheet with a wire rack.
• Combine the almond flour and parmesan in a shallow dish.
• Beat the egg in a separate dish then dip each chicken strip into the egg.
• Dredge the chicken strips in the almond flour mixture and place on the wire rack.
• Spray the chicken tenders lightly with cooking spray then bake for 16 to 18 minutes until cooked through and browned.
• Serve immediately with your choice of dipping sauce.