Baked low carb chicken tenders coated in a savory crust of almond flour and Parmesan cooked till crisp and juicy. Served with a variety of dipping sauces make a delicious low-carb meal!
Crispy chicken tenders are a classic and delicious main meal or appetizer. They are kid-friendly, and so easy to make. Served with your favorite dipping sauce(s), and it is always a meal to look forward to eating.
However, if you are keeping your carb count low, crispy chicken tenders are not always something to easily enjoy- until now.
My Oven Baked Low Carb Chicken Tenders are simple, cravable, addictive, and do not sacrifice on flavor!
The chicken is coated in almond flour, spices, and grated Parmesan before it is baked. These are so good and so full-flavored!
You do not need to be watching your carbs to enjoy these chicken tenders! These yummy tenders are for everyone!
Another plus is that these chicken tenders are ready in 30-minutes!
Ingredients
I love that these tenders use whole ingredients and spices, which lets you adjust the flavor to suit your tastes.
- Chicken Tenders
- Almond Flour
- Grated Parmesan Cheese
- Eggs
- Milk
- Dried Parsley
- Garlic Powder
- Onion Powder
- Salt
- Pepper
- Baking Sheet
- Wire Baking Rack or Parchment Paper
Full quantities can be found in the recipe card below.
Instructions
Pre-heat oven to 400°F. Place a baking rack on a baking sheet and set aside.
In a bowl, beat together eggs and milk. Set aside
In another bowl, mix together the flour, cheese, parsley, onion powder, garlic powder, salt, and pepper.
Set up the stations in a line starting with wet mixture, the dry mixture, and the baking sheet at the end of the assembly line.
With your left hand dip chicken into the egg mixture. Transfer to your right hand and dip it in the breading. Press the breading into the chicken so it is evenly coated. Place chicken on the baking rack. Repeat with remaining chicken. Keeping one hand dry will be helpful to reduce sticking, and make the breading process more efficient.
Place chicken in the oven and bake for 20-22 minutes.
Remove chicken from the oven . The internal temperature of chicken should be at least 165°F. Allow to cool on the rack for 5 minutes.
Serve with desired dipping sauces.
Tips
Here are a few hints to make sure this is done right:
- Use a baking rack if you have one because it will prevent the breading from sticking and will crisp better. If you do not have one, I suggest using parchment paper flipping the chicken after 10 minutes of baking.
- If you want the tenders even more golden brown, broil at the end for 2 minutes.
- These can be pan fried with oil. I suggest a cast iron pan for cooking. Make sure that the oil is hot before you add the chicken.
Freezing
I like to make double the quantity and freeze the extra for another week. These will last for up to a month in the freezer.
- These chicken tenders are very easy to freeze and enjoy later.
- Cook the tenders and freeze on a cool baking sheet. Store them in a freezer bag to allow to grab them as you need!
- To re-heat, place the tenders on a baking sheet and cook at 400°F till the breading is crispy. This typically takes about 20 minutes.
- I typically like to use a baking rack for re-heating, but parchment paper works fine as well.
Substitutions
Ground pork rinds are an excellent substitution for the almond four, and keep the recipe low carb. Since they contain more salt, I suggest leaving out the salt or reducing it by half.
Paprika or cajun seasoning are great seasonings to add with what is in the recipe, or in place of another seasoning like onion powder.
Ranch seasoning is also a delicious add-in for parsely and garlic powder.
Coconut flour can also be used in place of the almond flower.
Dipping Sauce
I love dip for my chicken tenders. My favorites include, honey mustard, ranch, bbq, and ketchup.
Other suggestions include: buffalo, bbq ranch, tzatziki, or even honey.
My favorite honey mustard recipe is ¼ cup dijon or stone ground mustard with 1 tablespoon of honey. Mix together and it is ready for dipping! It also makes a great salad dressing or burger sauce.
If you’ve tried Oven Baked Low-Carb Chicken Tenders or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
Checkout more delicious chicken recipes from Cultured Palate!
📋 Recipe
Low Carb Chicken Tenders
Ingredients
- 1 ½ lbs Chicken Tenders
- 2 Eggs
- 1 ½ tablespoon Milk
- ½ cup Almond Flour
- ⅓ cup Grated Parmesan Cheese
- 1 teaspoons Dried Parsley
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- 1 teaspoons Salt
- ½ teaspoons Pepper
Instructions
-
Pre-heat oven to 400°F. Place a baking rack on a baking sheet and set aside.
-
In a bowl, beat together eggs and milk. Set aside
-
In another bowl, mix together the flour, cheese, parsley, onion powder, garlic powder, salt, and pepper.
-
Set up the stations in a line starting with wet mixture, the dry mixture, and the baking sheet at the end of the assembly line.
-
With your left hand dip chicken into the egg mixture. Transfer to your right hand and dip it in the breading. Press the breading into the chicken so it is evenly coated. Place chicken on the baking rack. Repeat with remaining chicken. Keeping one hand dry will be helpful to reduce sticking, and make the breading process more efficient.
-
Place chicken in the oven and bake for 20-22 minutes.
-
Remove chicken from the oven . The internal temperature of chicken should be at least 165°F. Allow to cool on the rack for 5 minutes.
-
Serve with desired dipping sauces.
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