Keto Crispy Parmesan Chicken Tenders (Print)

Crunchy Parmesan-almond crusted chicken served with creamy ranch slaw, perfect for a satisfying low-carb meal.

# Components:

→ Chicken Tenders

01 - 1 pound chicken tenders
02 - 1 large egg
03 - 2 tablespoons heavy cream
04 - 1 cup grated Parmesan cheese
05 - 1 cup almond flour
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil

→ Ranch Slaw

11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1/2 cup shredded carrots
14 - 1/2 cup sugar-free keto-friendly ranch dressing
15 - 1 tablespoon chopped fresh chives
16 - 1 tablespoon chopped fresh dill
17 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk together egg and heavy cream until fully combined.
03 - In another shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
04 - Dip each chicken tender into egg mixture, then dredge in Parmesan-almond coating, pressing firmly to ensure complete coverage.
05 - Heat olive oil in large non-stick skillet over medium-high heat. Fry coated chicken tenders in batches for 2 to 3 minutes per side until golden and crispy.
06 - Transfer browned tenders to prepared baking sheet. Bake for 10 to 12 minutes until cooked through and coating is crispy.
07 - While chicken bakes, combine green cabbage, red cabbage, carrots, sugar-free ranch dressing, chives, dill, salt, and pepper in large bowl. Toss thoroughly to coat.
08 - Serve hot chicken tenders alongside prepared ranch slaw immediately.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even hours later, which honestly feels like witchcraft for a baked finish.
  • Ranch slaw cuts through the richness with tanginess and crunch that makes you want another bite.
  • Twenty minutes active time means weeknight energy but feels like you actually cooked something impressive.
02 -
  • If your coating slides off during cooking, your egg-cream mixture was too thick or the coating didn't get pressed on firmly enough, which I learned the messy way.
  • Don't skip the oven bake step thinking the pan-fry is enough, because the inside might still be undercooked and the coating won't get its final crispness.
03 -
  • If you're making this for a crowd, you can hold the cooked tenders warm in a two-hundred-degree oven while you work through batches without them drying out.
  • Add a tiny pinch of cayenne to your coating mixture if you like subtle heat, it plays beautifully with the smoked paprika without overwhelming.
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