LOW CARB BAKED CHICKEN TENDERS
These Low Carb Baked Chicken Tenders are juicy, crispy, and keto-friendly. Coated in a seasoned almond flour crust and baked to golden perfection, they make a healthy, family-friendly dinner or snack everyone will enjoy.
Ingredients
- 1½ pounds chicken tenders or boneless chicken breasts cut into strips
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup almond flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil spray
Instructions
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil.
Set Up Dredging Station:
- In one bowl, whisk eggs and Dijon mustard. In another bowl, mix almond flour, Parmesan, garlic powder, paprika, salt, and pepper.
Coat Chicken:
- Dip each chicken strip into the egg mixture, then into the almond flour mixture. Press gently to coat.
Bake:
- Arrange coated chicken on the baking sheet. Lightly spray tops with oil. Bake for 20–25 minutes, flipping halfway, until golden and cooked through.
Notes
Make Ahead: Coat the chicken in advance and refrigerate for up to 8 hours before baking.
Flavour Tip: Add Italian seasoning or cayenne for extra spice.
Serving Suggestions: Serve with keto ranch, sugar-free ketchup, or over a salad.
Allergy-Friendly Tips: For nut-free, substitute sunflower seed flour.
Storage Tips: Store leftovers in the fridge for 3 days or freeze for up to 1 month. Reheat in the oven or air fryer.
Flavour Tip: Add Italian seasoning or cayenne for extra spice.
Serving Suggestions: Serve with keto ranch, sugar-free ketchup, or over a salad.
Allergy-Friendly Tips: For nut-free, substitute sunflower seed flour.
Storage Tips: Store leftovers in the fridge for 3 days or freeze for up to 1 month. Reheat in the oven or air fryer.