Keto Chicken Tenders Recipe
This low-carb chicken tenders recipe features a clever egg and mayonnaise wash that binds a flavorful almond flour and parmesan crust, yielding incredibly crispy, juicy results every time.
Equipment
- Cookie sheet
- Shallow bowls
- Tongs
- Basting brush
- Ninja Air Fryer
Ingredients
Chicken Base
- 1 1/2 pounds chicken breast, cut into 12 strips
- 1 egg, beaten
- 1 tablespoon mayonnaise
- 2 tablespoons butter
Keto Breading
- 3/4 cup almond flour
- 3/4 cup grated parmesan cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Heat the oven to 425 °F and prepare a large cookie sheet with cooking spray or aluminum foil. The hot oven helps the buttered coating brown instead of drying out.
- Whisk the beaten egg and mayonnaise together in a shallow bowl until the mixture looks smooth and slightly thick. This texture helps the breading grip the chicken more evenly.
- Mix the almond flour, grated parmesan cheese, garlic salt, garlic powder, onion powder, Italian seasoning, black pepper, and paprika in a second shallow bowl. The breading should look well combined so every tender gets balanced seasoning.
- Dip each chicken strip into the egg mixture, then press it into the breading until fully coated on all sides. The coating should feel lightly packed on the surface rather than dusty or patchy.
- Arrange the breaded tenders on the prepared sheet and brush them with the melted butter. The butter helps the crust turn crisp and brings out the toasted parmesan aroma as they cook.
- Bake for 15 min, turn the tenders carefully with tongs, and bake 5 to 10 min more until the chicken is cooked through. The outside should have browned edges and the center should no longer look translucent.
Notes
Texture tip: Pat the chicken dry with paper towels before dredging to prevent surface moisture from making the binder slide off. Ingredient tip: Use very finely grated parmesan so it blends evenly with the almond flour, helping the low-carb crust bind together seamlessly. Storage: Store cooled leftover tenders in an airtight container in the refrigerator for up to 4 days. Reheating: Reheat leftovers in an air fryer at 350°F for 3 to 4 minutes, or on an oven wire rack at 375°F for 5 minutes to restore the crispy crust. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.