We absolutely love these baked keto chicken tenders! The chicken is incredibly moist and the low carb breading is incredibly delicious!
These baked keto chicken tenders are perfect for all ages! We take traditional comfort food and make it keto; and if you don’t tell people, they’ll never guess these tenders are low carb. You absolutely don’t have to give up on your favorite foods when following a keto plan, and these chicken tenders are a perfect example of that! Enjoy!
Let’s talk about how we keep this dish low carb!
There are a couple of key things we do to make these chicken tenders incredibly delicious while also keeping them low carb. First, when making the brine for our chicken, we use keto sugar. I used the Swerve brand for my sugar. It contains zero calories and zero net carbs and is incredibly similar in its sweetness level to regular sugar. Then we make an awesome keto breading mixture. To keep our chicken tenders keto, we make our breading using three low carb ingredients. We use a combination of almond flour, crushed pork rinds, and fresh grated Parmesan cheese. These are all low in carbs and combine to create a delicious breading which browns up perfectly to create an amazing crust for our chicken tenders. For the best results I recommend buying a wedge of Parmesan cheese and grating it yourself.
How do I make keto ranch dressing to serve with these baked keto chicken tenders?
I love making homemade dressings, and keto ranch dressing is one of our family favorites. One of the great things about making homemade dressing is that you can avoid unwanted ingredients often found in salad dressings. Our dressing is actually a buttermilk ranch dressing, so we start by combining ½ cup of heavy whipping cream and 1½ teaspoons of white vinegar to make keto buttermilk. You just need to let this set for 5 minutes before adding ½ cup of keto mayonnaise and ½ cup of sour cream. After mixing these ingredients together until smooth and combined, we make a homemade ranch seasoning mixture. This consists of 1 tablespoon of parsley, 1 teaspoon of garlic and onion powder, ½ teaspoon of chives and dill, and ¼ teaspoon salt and pepper. We simply add this seasoning mix to our mayonnaise mixture and stir until combined.
What can I serve with these baked keto chicken tenders?
You have some great low carb options to serve alongside these chicken tenders. A super choice is to serve them with a green salad or with a keto soup. We especially love Caesar salads and wedge salads! You can also serve these tenders with any low carb vegetable. Some great choices include asparagus, broccoli, Brussels sprouts, cabbage dishes, cauliflower, green beans, and spinach. We also enjoy boiled radishes and roasted radishes. You can also serve these chicken tenders with a mashed dish. A couple of our favorites are mashed kohlrabi and mashed turnips and rutabagas. Another low carb option is to serve these chicken tenders with a side of keto biscuits, cornbread, or English muffins. Coleslaw is also an awesome choice to serve with these chicken tenders, and it’s so quick and easy to make!
Here are some keto coleslaw dishes that would pair perfectly with these chicken tenders!
Everything Bagel Keto Coleslaw
Helpful Hints:
*I’ve marinated my chicken for up to 48 hours, and it’s turned out perfectly.
*You can use regular paprika in place of the smoked paprika if you’d like.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Ask yourself everyday what you can do to serve others in your life***
Baked Keto Chicken Tenders
We absolutely love these baked keto chicken tenders! The chicken is incredibly moist and the low carb breading is incredibly delicious!
Ingredients
For the brine:
- 2 cups water
- 1½ tablespoon granulated sugar substitute (Swerve)
- 1½ tablespoons salt
- 2 pounds chicken breast, cut into strips
For the chicken tenders:
- 3 eggs, lightly beaten
- 3 tablespoons heavy whipping cream
- 1¼ cups almond flour
- 1 cup crushed pork rinds
- ½ cup fresh grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Instructions
For the brine:
1. Add water, sugar, and salt to a bowl or dish. Stir until sugar and salt are mostly dissolved. Add chicken strips. Refrigerate 2-4 hours or overnight.
For the baked chicken tenders:
1. When ready to make chicken tenders, pre-heat oven to 425 degrees. Line 2 large baking sheets with parchment paper. Set aside.
2. Drain and discard brining liquid from chicken. Pat chicken dry with paper towels. Set aside.
3. In a shallow bowl add eggs and heavy whipping cream. Stir to combine.
4. In another shallow bowl, add almond flour, crushed pork rinds, Parmesan cheese, garlic powder, onion powder, salt, and smoked paprika.
5. Coat a piece of chicken with egg mixture, then roll in almond flour mixture to coat all sides. Place chicken onto prepared baking sheet. Repeat with remaining pieces of chicken.
6. Bake for 10 minutes. Flip chicken strips and bake for an additional 10 minutes, or until chicken reaches 165 degrees.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 182mgSodium: 646mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 35g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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