Low Carb Breaded Chicken Tenders
Crispy, golden, and irresistibly flavorful, these Low Carb Breaded Chicken Tenders are a healthier twist on a classic comfort food, perfect for anyone following a keto or low-carb lifestyle. Made with a savory breading of almond flour, grated Parmesan cheese, and a blend of aromatic spices like garlic, paprika, and oregano, these chicken tenders offer the perfect crunch without the carbs. Dipped in a creamy egg and almond milk mixture before being pan-fried in coconut oil, they’re juicy on the inside and perfectly crisp on the outside. Ready in just 30 minutes, these tenders are ideal for a quick weeknight meal or a crowd-pleasing appetizer, especially when paired with your favorite low-carb dipping sauce or a fresh side salad. Enjoy all the indulgence of fried chicken with this gluten-free, keto-friendly alternative that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 pound chicken tenders
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs
- 2 tablespoons unsweetened almond milk
- 0.25 cup coconut oil, for frying
Instructions
Begin by preheating your oven to 200°F (93°C) to keep the cooked chicken tenders warm.
Rinse and pat dry the chicken tenders with paper towels. Set aside.
In a shallow dish, combine almond flour, grated parmesan cheese, garlic powder, paprika, dried oregano, salt, and black pepper. Mix well to ensure even distribution of flavors.
In another shallow dish, whisk together the eggs and unsweetened almond milk until completely blended.
Dip each chicken tender first into the egg mixture, ensuring it is completely coated, then dredge in the almond flour mixture, pressing gently to adhere the breading evenly.
Heat coconut oil in a large non-stick skillet over medium heat. The oil is ready for frying when it shimmers and a small piece of chicken mixture sizzles upon contact.
Carefully place chicken tenders in the skillet, ensuring not to overcrowd the pan. Fry each batch for about 3-4 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
Use a slotted spoon to remove the chicken tenders from the skillet and drain them briefly on a plate lined with paper towels. Then, transfer them to a baking sheet and place in the preheated oven to keep warm while frying the remaining tenders.
Once all chicken tenders are fried and warm, serve immediately with your choice of low-carb dipping sauce or side salad.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 6.4 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 849 mg | 65% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
