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prep time
15 min
cook time
15 min
ready time
30 min
Keto Classic Chicken Tenders
These chicken tenders will become your new go-to! They are tender and breaded with a nicely browned almond flour coating. Feel free to add any kind of dry spices and seasonings you would like to breading! If you use fine salt, reduce the amount by half in the recipe.
Net Carbs
4.6 g
Fiber
4.6 g
Total Carbs
9.3 g
Protein
29.3 g
Fats
37 g
471 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
All Natural Chicken Uncooked Fresh Breast Tenderloins by Tyson
⅘ pound
Almond Flour
1-½ cup
Garlic Powder
¼ teaspoon
Onion Powder
¼ teaspoon
Kosher Salt by No Name
½ tsp
Raw Egg
1 large
Whole Milk
¼ cup
Kosher Salt by No Name
½ tsp
Avocado Oil
¼ cup
Recipe Steps
steps 5
30 min
Step 1
Preheat an oven to 350 F. In the meantime, combine the egg, milk, and ½ teaspoon of kosher salt. Whisk with a fork to combine.Step 2
In another medium mixing bowl, combine the almond flour, garlic powder, onion powder and ½ teaspoon kosher salt to a medium mixing bowl.Step 3
Dip each chicken tender into the almond flour mixture. Then into the egg mixture and then back into the almond flour mixture.Step 4
Set aside onto a plate.Step 5
In a medium non-stick saute pan, heat the pan until very hot. Add the avocado oil and heat for 30 seconds or so. Add half of the chicken tenders, cooking on each side for about 2 minutes until nicely browned. The goal here is to brown them, not to cook them through. After they are browned, place them on a baking sheet. Once all tenders are browned and on the baking sheet, place the baking sheet into the oven and cook until the tenders reach an internal temperature of 165 F about 5 minutes (this time will differ depending on your oven and how much you cooked them in the skillet prior to baking). Keep an eye on them! Serve hot!
Comments
Unicorn🌈Leng a year ago
Lesson learned! I should read the comments first before planning to cook.
IneffableAvocado320770 2 years ago
This is excellent!! I used the recipe exactly as written except I used a mix of heavy cream and water in place of milk. The coating stayed on wonderfully and thick.
d4god316562c a year ago
I’m making these for dinner, and I have heavy cream, good to know that the cream works
Mellmeow 2 years ago
I find if you coat the chicken and put in the fridge for a few hours before frying you don't lose much coating. They were delicious, like legit chicken shnitzel. I also didn't bake them. Winner for me👌
AwesomeMacadamia599927 3 years ago
Pretty ordinary. FYI If you add ½ tsp salt to the egg mixture and ½ tsp to the dry mixture the recipe total salt should be 1 tsp and not ½ tsp. All “premium” recipes should really be proofed for accuracy.
Kathy 9 months ago
Unless it's been edited they do list salt twice
Spicy Sere 3 years ago
This was yummy ..I actually used 2 eggs and buttermilk instead of milk. I also put more oil in the pan and fried the tenders 2 mins each side . Then baked for 10 mins ..breading stayed on chicken..so delicious
verowero 3 years ago
Breading came off wayyy too much. Flavor of breading is OK. Wayyyy more flour and wash than needed. Will try straight in the oven next time, like other posts. Or maybe just not.
QuantumQeto 3 years ago
Excellent. Breading comes off a little bit. Skipped the skillet entirely. Used a convection oven instead at 400 with 10 minutes on each side. Added 1 1/2 teaspoons of ground thyme, ground rosemary, rubbed sage, lemon pepper and paprika, each. Tasty but needs something more. Next time will add parmesan and chopped almonds.
Ckorfin 3 years ago
12.8 oz raw chicken would be about 3 oz raw per serving which would probably shrink to about 2 oz cooked. Not much of a serving.
StellarMacadamia846157 3 years ago
I'm having a hard time understanding these serving sizes. Says it serves 4. I used exactly 13 oz of chicken and followed the recipe. I did add some pork rinds but that's negligible in weight. I measured out 2 tenders with a scale it which was 4 oz - over the recorded serving size, yet I have 11 tenders leftover. That doesn't make any sense and is making it really hard to get an accurate recording on my macros...
FabulousRadish202839 10 months ago
I don’t even use their
SuperKale388666 4 years ago
Not good in air fryer.
MirthfulMacadamia874432 2 years ago
Thank you for posting this about the air fryer! I was wondering about this!
ViceLikeEye 3 years ago
Can you give more detail? I was thinking of using my air fryer for this. Thanks.
StellarKale177138 4 years ago
So tasty
IncredibleAvocado936896 4 years ago
So my "breading" completely fell apart in the cooking process. I only flipped once. Any suggestions?
Kel1990 4 years ago
Had anyone tried this in an air fryer?
RemarkableAvocado930880 4 years ago
400 degrees for 5-7 minutes then flip for another 5-7 minutes. Check the chicken with meat thermometer if it's at 165 then enjoy the chicken.
Anonymous 4 years ago
I used unsweetened coconut milk with the egg. Used half almond flour and half pork rinds and to the seasoning i added some paprika. They came out tender and loved the flavor. Next time I’ll add Parmesan cheese, almond flour and pork rinds as someone suggested and will bake only. Thanks for the recipe, i loved it!
Lori 4 years ago
We used crushed pork rinds, seasoning and almond flour, then cooked in the air fryer . I wanted to include a picture but can’t delicious
Jules2020 4 years ago
Me too, I had two tenders, no way it could be 400 K/cal.. what would you say.
Red 4 years ago
How long in the air fryer?
Sly768 4 years ago
Can I use coconut flour instead?