We’ve really got this almond flour breading recipe down now. If you want a video tutorial on how to properly execute the breading recipe we have a video of Megha making popcorn chicken. The same techniques and principles apply to these low carb chicken tenders. We’re using the same egg wash and breading mixture. As always, play around with different seasoning combinations to make these tenders align with your tastes. Let’s get down to making the keto chicken tenders!
We’ve tried this low carb breading every which way and we usually opt for baking. We do this for a couple reasons. Cleanup is way easier and it’s easier to track nutrition on baked keto chicken tenders. BUFFALO KETO CHICKEN TENDERS
COURSE: MAIN DISH CUISINE: AMERICAN KEYWORD: KETO CHICKEN TENDERS PREP TIME: 10 MINUTESCOOK TIME: 30 MINUTESTOTAL TIME: 40 MINUTESSERVINGS: 6 TENDERSCALORIES: 285 KCAL
1 lb Chicken Breast Tenders
1 cup Almond Flour
1 large Egg
1 tbsp Heavy Whipping Cream
6 oz Buffalo Sauce(pre-made)
Preheat oven to 350 degrees.
Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper.
Beat 1 egg together with 1 tbsp of heavy cream.
Dip each tender first in the egg wash and then into the seasoned almond flour. We like to place the tenders in a Tupperware container with the almond flour and shake to coat. A Ziploc bag also works well.
Place tenders on a lightly greased baking sheet. Bake for 30 minutes. If they are not as crispy as you would like you can additionally broil them for 2-3 minutes.
Allow tenders to cool for 5 minutes and then place them in a tupperware container, add the buffalo sauce and shake to coat. Gently shaking is best to prevent the batter from falling off.