Low Carb Parmesan Chicken Tenders
{Ketogenic, Low Carb, THM:S, Sugar Free, Grain Free, Paleo}
Crispy Low Carb Parmesan Chicken Tenders are a quick and easy dinner the whole family will like! Eat them on their own, with pasta sauce, or over your favorite low-carb pasta alternative. Crispy, crunchy, and keto-friendly.
Low Carb Parmesan Chicken Tenders
This recipe is probably one of the most versatile I've posted to date.
Not only can you eat Low Carb Parmesan Chicken Tenders on their own, their also delicious over low carb pasta with marinara or alfredo sauce, over salads, in wraps with sauce, and used in many other ways.
Personally, I like to eat them over low carb pasta – it almost feels like cheating!
In addition to being super versatile, they are very easy to make.
Ingredients for Low Carb Parmesan Chicken Tenders
Chicken Tenderloins
Almond Flour
Shredded Parmesan Cheese
Eggs
Almond Milk (or heavy cream for higher fat content)
Salt
Pepper
Garlic Powder
Paprika
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How To Make Low Carb Parmesan Chicken Tenders
First, you'll prep your egg wash and parmesan coating.
Then, you'll dredge each chicken tender, first in the egg wash, then in the parmesan coating.
Cook until they reach 165 F and are crispy outside.
Let rest, then serve with veggies, keto pasta, and/or a sauce of your choice!
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Low Carb Parmesan Chicken Tenders {Ketogenic, Low Carb, THM:S, Sugar Free, Grain Free, Paleo}
Crispy Low Carb Parmesan Chicken Tenders are a quick and easy dinner the whole family will like! Eat them on their own, with pasta sauce, or over your favorite low-carb pasta alternative. Crispy, crunchy, and keto-friendly.
Ingredients
- 2 pounds Chicken Tenderloins
- 1.2 cups Shredded Parmesan Cheese
- 1/2 cup Almond Flour
- 3 Eggs
- 1/2 cup Almond Milk (plain, unsweetened)
- Salt
- Pepper
- Garlic
- Paprika
Instructions
- Start your grill or pan over medium-high heat. Oil well. (I used our Blackstone and loved the crunch that the chicken tenders came out with)
- Prepare your egg wash and parmesan breading: mix together the shredded parmesan, almond flour, salt, pepper, and paprika in a bowl.
- In another bowl whisk together eggs and almond milk.
- Sprinkle chicken with a bit of salt and pepper.
- To coat the chicken: first, dredge each tender through the egg mixture. then place in the parmesan mixture coating well on both sides.
- Place onto a plate while you coat all the other tenders.
- Once all the tenders are coated with egg wash and parmesan, place them on your grill or in your preaheated pan.
- Cook, turning after about 4 minutes, until the internal temperature reaches 165 F.
- Once cooked, remove the chicken tenders from the heat and set in a pan to rest before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 175mgSodium: 388mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 44g
xoxo,
Gretchen
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