Low Carb Crispy Baked Chicken Tenderloin
Indulge in the perfect guilt-free comfort food with this Low Carb Crispy Baked Chicken Tenderloin recipe! Coated in a flavorful blend of almond flour, Parmesan cheese, and savory spices like garlic powder and paprika, these tenderloins boast a golden, crunchy crust without the carbs. The egg wash, enriched with a touch of heavy cream, ensures a moist and flavorful interior, while baking them in the oven keeps things light and wholesome. Ready in just 35 minutes, this gluten-free, keto-friendly meal is perfect for busy weeknights or meal prep. Pair these crispy chicken tenderloins with your favorite low-carb dipping sauce for a meal that’s as satisfying as it is healthy!
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Recipe Information
Ingredients
- 1 pound chicken tenderloins
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed cooking spray
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
In a shallow bowl, whisk together the egg and heavy cream until completely combined to form an egg wash.
In another bowl, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dip each chicken tenderloin into the egg wash, ensuring it is fully coated.
Transfer the egg-coated chicken to the almond flour mixture, pressing gently to cover the chicken evenly with the breading.
Place the coated chicken tenderloins on the prepared baking sheet, leaving space between each piece to ensure even cooking.
Lightly spray the top of the chicken with cooking spray to encourage browning and crisping.
Bake in the preheated oven for 18-20 minutes, or until the chicken is fully cooked through and the crust turns golden brown.
Remove from oven and let the tenders rest on the baking sheet for a couple of minutes to ensure optimal crispness.
Serve warm with your choice of low-carb sauces or sides.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 4.7 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 783 mg | 60% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2059 mg | 44% | |
*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.
