Keto Chicken Tenders
Make crispy Keto Chicken Tenders with a seasoned low-carb breading. These fried chicken tenders are golden outside and juicy inside.
Servings: 4
Calories: 315kcal
Ingredients
- 1 lb Chicken Breast Tenders or chicken breasts sliced into strips
- 1 Eggs
- 1/2 cup Heavy Cream or buttermilk
- Oil for frying, see the blog post for recommendations
Keto Breading
- ½ cup Keto Wheat Flour
- 1 tbsp Seasoned Salt I used Lawry's
- 1 tbsp Garlic Powder
- ½ tbsp Onion Powder
- ½ tbsp Dried Parsley
- 1 tsp Smoked Paprika
- ½ tsp Cayenne Pepper optional
Instructions
- Pre-heat your oil in a frying pan or cast iron pot to medium heat.
- Whisk the egg and cream in a large bowl to combine them.
- Add the chicken tenders to the milk and egg mixture. Use tongs to coat the chicken breasts in the liquid
- Add the keto breading ingredients to a small bowl and whisk them to combine.
- Use your tablespoon (the one used to make the breading) to add 1 tablespoon of the milk and egg mixture to the breading (this helps create some of the crispy crunchy bits on the tenders).
- Coat the chicken tenders one at a time in the breading
- Fry the tenders in oil that is 350 degrees for 3-4 minutes per side. You want them to be golden brown.
Video
Notes
- Oil temperature: Heat the oil to 350°F before frying and let it return to temperature between batches.
- Coat once: Double coating can make the tenders too salty.
- Bread just before frying: Coating the chicken too far ahead can change the texture.
- Don’t crowd the pan: Fry in batches to keep the oil hot.
- Check for doneness: Cook until the chicken reaches 165°F inside.
- Grain-free option: Use the breading from my Low-Carb Bang Bang Shrimp instead.
Nutrition
Calories: 315kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1933mg | Potassium: 527mg | Fiber: 3g | Sugar: 1g | Vitamin A: 886IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
