Crispy Baked Keto Chicken Tenders with Almond Flour Coating

We absolutely love these baked keto chicken tenders! The chicken stays juicy and the low-carb breading delivers plenty of flavor and crispness.

These baked keto chicken tenders are a hit with the whole family. We took classic comfort food and made it low carb without sacrificing texture or taste. If you don’t tell anyone, most people won’t guess these are keto. You don’t have to give up your favorites on a keto plan—these tenders prove that. Enjoy!

How we keep this dish low carb

A few simple choices make these chicken tenders both delicious and keto-friendly. For the brine, we use a keto granulated sweetener (I used Swerve). It adds sweetness without calories or net carbs and behaves similarly to sugar. The breading is a blend of three low-carb ingredients: almond flour, crushed pork rinds, and freshly grated Parmesan. Together they brown nicely and form a crisp, flavorful crust. For the best flavor and texture, grate a wedge of Parmesan yourself.

Keto ranch dressing to serve with the tenders

Homemade ranch is an ideal dip. I make a buttermilk-style ranch by combining ½ cup heavy whipping cream with 1½ teaspoons white vinegar and letting it sit for 5 minutes to make a keto “buttermilk.” Stir in ½ cup keto mayonnaise and ½ cup sour cream until smooth. For the seasoning mix, combine 1 tablespoon parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon chives, ½ teaspoon dill, and ¼ teaspoon salt and pepper. Mix the seasoning into the mayo mixture and taste-adjust as needed. This yields a creamy, tangy ranch that pairs perfectly with the tenders.

What to serve with these baked keto chicken tenders

There are many tasty low-carb sides that complement these tenders. A simple green salad or a keto-friendly soup is always a great match. Caesar salads and wedge salads are favorites, but any salad with crisp greens works well. Roasted or steamed vegetables—like asparagus, broccoli, Brussels sprouts, cauliflower, green beans, or sautéed spinach—make wonderful sides. Mashed low-carb vegetables such as mashed kohlrabi or garlic-mashed turnips and rutabagas are hearty options. For a bread-like accompaniment, try keto cheddar-garlic biscuits, sweet keto cornbread, or 90-second keto English muffins. Coleslaw is another quick, delicious choice.

Keto coleslaw ideas that pair well

Creamy cucumber coleslaw, an easy classic keto coleslaw, an everything-bagel style coleslaw, or a tangy mustard coleslaw all pair nicely with these tenders.

Helpful hints

* Marinating the chicken up to 48 hours works well and results in very tender meat.

* If you don’t have smoked paprika, regular paprika can be used instead.

Main kitchen equipment and utensils

• Large baking sheets
• Mixing bowls
• Measuring cups
• Measuring spoons

Recipe card

Baked Keto Chicken Tenders

Yield:
8 Servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

These baked keto chicken tenders are moist on the inside with a crisp, low-carb crust on the outside.

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

1. For the brine: In a bowl combine 2 cups water, the granulated sweetener, and 1½ tablespoons salt. Stir until mostly dissolved, add the chicken strips, and refrigerate for 2–4 hours or overnight.

2. Preheat and prepare: When ready, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

3. Drain and dry: Drain and discard the brine, then pat the chicken strips dry with paper towels.

4. Set up dredging stations: In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl combine almond flour, crushed pork rinds, grated Parmesan, garlic powder, onion powder, 1 teaspoon salt, and smoked paprika.

5. Coat the chicken: Dip each chicken strip into the egg mixture, then press into the almond flour mixture making sure each piece is well coated. Arrange coated strips on the prepared baking sheets.

6. Bake: Bake for 10 minutes, flip the strips, then bake another 10 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 328Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 182mgSodium: 646mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 35g

Nutrition values are estimates and may vary depending on ingredients and brands used. Net carbs are total carbs minus fiber; erythritol or similar sugar alcohols are typically excluded from the carb count.

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***Ask yourself every day what you can do to serve others in your life***