My daughter loves chicken tenders and always asks me to make them for her. I created a great recipe for them here, but when I started doing Keto, I had to find a new way to make them without the flour, unless I wanted to make two different batches. I made these Keto Chicken Tenders and she liked them so we have them like this now.
I start with two boneless skinless chicken breasts then I butterfly it and cut it into strips. You can get all fancy if you want and get actual chicken tenderloins, but they’re gonna be way more expensive and your mouth won’t know the difference. Once you’ve got a couple of chicken breasts cut up, drop those into a bowl with a beaten egg and gather the rest of the ingredients into a large ziplock bag.
- 1/2 cup of superfine almond flour
- 1/2 cup of powdered parmesan cheese (the cheap stuff)
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne powder or cajun seasoning
- 2 cups of oil (your choice) I use sunflower
Fill a tall pot with the oil and let it get hot. On my stove, that’s at med-high not all the way to high. You want it hot enough that it crisps the outside of the chicken, but not so hot that the outside burns and the inside is still raw. Its a good idea to cook one strip all by itself, and then make any temperature adjustments based on how that one turns out. Once you’ve got your temperature set, drain the egg from the strips and plop them in the ziplock bag. Close the end and, holding both ends with your hands, shake carefully to insure you’ve got all parts of the tenders coated. Then one by one put them in the hot oil. You may have to do more than one batch, depending on the size of your pot. Once the outside is crisp and golden, pull them out and drain on paper towels. Serve your Keto Chicken Tenders with whatever (keto) sauces you like!