Keto Chicken Tenders (Almond Flour Crust) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g chicken breast tenders (or chicken breasts cut into strips)</li><li class="ingredients-single-item">180g almond flour</li><li class="ingredients-single-item">30g grated parmesan cheese</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">2 tbsp heavy cream</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">½ tsp cayenne pepper (optional)</li><li class="ingredients-single-item">1 tsp dried herbs (thyme, oregano, or Italian seasoning)</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">60ml olive oil or avocado oil (for pan-frying)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet with wire rack</li><li class="equipment-single-item">Meat thermometer</li><li class="equipment-single-item">Heavy-bottomed frying pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. If your chicken breasts aren't already cut into tenders, slice them lengthwise into even strips about 2cm thick. Pat the chicken very dry with paper towels – this is crucial for the coating to adhere properly and create a crispy result.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Set up your breading station with three shallow dishes. In the first dish, mix the almond flour, grated parmesan, paprika, garlic powder, onion powder, cayenne (if using), dried herbs, salt, and pepper. Whisk together thoroughly to ensure even distribution of seasonings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the second dish, beat the eggs with the heavy cream until well combined. The addition of cream helps create a richer coating that will help the almond mixture stick better to the chicken (conventional breading uses flour first, but we're skipping that carb-heavy step).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Working with one piece at a time, dip the chicken first in the egg mixture, allowing excess to drip off, then thoroughly coat in the almond flour mixture, pressing gently to adhere the coating all around. Place the coated tenders on a plate or baking sheet while you finish coating the remaining pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat half of the oil in a large, heavy-bottomed frying pan over medium heat until shimmering but not smoking. Almond flour burns more easily than wheat flour, so moderate heat is important. Working in batches to avoid overcrowding, carefully add the chicken tenders to the hot oil.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the tenders for about 3-4 minutes per side until golden brown and crispy. Don't flip them too early – giving them time to develop a crust helps prevent the coating from falling off. Add more oil between batches as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once browned, transfer the tenders to a wire rack set over a baking sheet. This step-up prevents the bottom of the tenders from becoming soggy. Place in the preheated oven for 5-8 minutes, or until the internal temperature reaches 74°C when tested with a meat thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the chicken tenders to rest for 3-5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in juicier chicken. Serve with keto-friendly dipping options like mayonnaise mixed with hot sauce, ranch dressing, or avocado-lime dip.</li></ol>