Keto Fried Chicken Tenders
These chicken tenders are tender on the inside and crispy on the outside. The perfect crunchy texture without the carbs. Keto-approved, high in protein and gluten-free.
Servings: 8 chicken tenders
Ingredients
- 8 chicken tenderloins
- 24 oz jar dill pickles we'll use only the juice
- 3/4 cup almond flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 1 1/2 cups pork panko
- Avocado oil
Instructions
- Add chicken tenderloins into a food container, pour over the pickle juice, close the lid, give it a good shake, and marinate in the fridge for at least 1 hour or overnight.
- In a small bowl, combine almond flour, paprika, garlic powder, salt and black pepper.
- In another small bowl, whisk the eggs.
- In a third bowl, pour in your pork panko.
- Line up all of the bowls. Cover the chicken tenderloins with the almond flour mixture, then drench in the egg, and finally, coat it with pork panko. Do that with all of the chicken tenderloins.
- Cover your pan with 2 inches of avocado oil and put it over medium-high heat. Let the oil heat up to a point where if you drop in a little bit of the leftover flour mixture, you can see it frying up.
- Once the oil is hot, place chicken tenderloins in the oil and cook for 3 minutes on each side until golden brown.
- Serve with your favorite low-carb sauce.
Nutrition
Serving: 1 chicken tender (4 oz) | Calories: 214kcal | Carbohydrates: 4.6g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.3g | Cholesterol: 101mg | Sodium: 546mg | Potassium: 364.1mg | Fiber: 1.8g | Sugar: 1.3g | Calcium: 45mg | Iron: 1.2mg