Keto Crispy Chicken Tenders

Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!Net Carbs: 2.6  grams 

Nutrition information will vary depending on what brands of ingredients you use.  However, here is a general break down of the nutrition info (3 servings): Calories 439   Carbs: 4.7 grams   Dietary Fiber: 2.1 grams   

Net Carbs: 2.6  grams    Fat: 24.7 grams    Protein: 48.8 grams

Keto Crispy Chicken Tenders by Noreen’s Keto Kitchen!

Ingredients:

  • 1 Pound of Boneless, Skinless Chicken Breast or Tenders
  • 1.5 Ounces of regular Pork Rinds, crushed
  • 8 Tablespoons of Almond Flour
  • 1/2 teaspoon each of:  Salt, Pepper, paprika, garlic powder, & slap yo mama seasoning mix (optional)
  • Additional Salt & Pepper to season chicken breast
  • 1 Tablespoon of Grated Parmesan cheese (I use the plastic jar stuff, no need to get fancy here)
  • 1 Large egg
  • Dash of cream or half & half (optional)
  • 1 teaspoon of Brown Mustard
  • Olive Oil for frying – or any Keto friendly oil such as Avocado or Coconut oil

Instructions:

  • Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy.  If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet.
  • Lightly season the chicken pieces with salt & pepper.
  • In a bowl combine the crushed pork rinds, almond flour, parmesan cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning.  
  • To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency.  It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.
  • In a separate bowl, combine the egg, mustard and dash of cream/half & half.  Give it a good mix.
  • Time to start cooking!!!
  • Add enough olive oil to a Large frying pan to just about cover the bottom of the pan.  Let the oil heat up for a few minutes on medium heat.  In the meantime, you can start coating the chicken.
  • Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated.
  • Then dip into the pork rind coating, and place on a plate.  Continue to coat all pieces with the egg mixture and then the pork rind mixture.
  • Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil
  • Cook on medium heat about 5 minutes per side, until golden brown and crispy.
  • Remove chicken from pan and let drain on a paper towel covered plate.
  • Winner Winner Chicken Dinner is READY!!!!
  • Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
  • Leftovers can be chopped up and put on a salad, in a fathead bun sandwich or added to a Lettuce wrap.
  • Variations – This recipe can be easily modified for sooooo many things!
  • If you want to use this chicken as the base of a Chicken Parmesan dish, I would switch out the paprika for some dried oregano or basil, and maybe add a bit more parmesan to the coating.
  • For Spicy Chicken tenders, add more slap yo mama seasoning or your own choice of spicy seasonings.
  • For Buffalo Chicken tenders: after frying the chicken, toss & coat them in buffalo sauce.  I always make my own buffalo sauce: equal parts melted butter to Frank’s Original Red Hot sauce for medium spiciness.

Hope you enjoy them as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!


Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

Here’s my recipe with pictures!

Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy.  If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet.
Lightly season the chicken pieces with salt & pepper.
In a bowl combine the crushed pork rinds, almond flour, parmasean cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning.  
To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency.  It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.
In a separate bowl, combine the egg, mustard and dash of cream/half & half.  Give it a good mix.
Time to start cooking!!!
Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated.
Then dip into the pork rind coating, and place on a plate.  Continue to coat all pieces with the egg mixture and then the pork rind mixture
Add enough olive oil to a Large frying pan to just about cover the bottom of the pan.  Let the oil heat up for a few minutes on medium heat.  In the meantime, you can start coating the chicken.
Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil
Cook on medium heat about 5 minutes per side, until golden brown and crispy.
Remove chicken from pan and let drain on a paper towel covered plate.

Winner Winner Chicken Dinner is READY!!!!
Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
Kindle Unlimited Membership Plans
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.