Keto Crispy Parmesan Chicken Tenders (Printer View)

Crunchy Parmesan-almond coated chicken tenders served with creamy ranch slaw for a flavorful low-carb dish.

# Components:

→ Chicken Tenders

01 - 1 lb chicken tenders
02 - 1 large egg
03 - 2 tablespoons heavy cream
04 - 1 cup grated Parmesan cheese
05 - 1 cup almond flour
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil for frying

→ Ranch Slaw

11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1/2 cup shredded carrots
14 - 1/2 cup sugar-free keto-friendly ranch dressing
15 - 1 tablespoon chopped fresh chives
16 - 1 tablespoon chopped fresh dill
17 - Salt and pepper to taste

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. In a shallow bowl, whisk together egg and heavy cream. In a separate shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
02 - Dip each chicken tender into the egg mixture, then coat thoroughly in the Parmesan-almond mixture, pressing gently to ensure even coverage.
03 - Heat olive oil in a large non-stick skillet over medium-high heat. Working in batches to avoid crowding, fry the coated chicken tenders for 2 to 3 minutes per side until the exterior is golden and crispy.
04 - Transfer the browned tenders to the prepared baking sheet and bake for 10 to 12 minutes until the chicken is cooked through and the coating remains crisp.
05 - While chicken bakes, combine green cabbage, red cabbage, shredded carrots, sugar-free ranch dressing, fresh chives, and fresh dill in a large bowl. Toss well to coat evenly, seasoning with salt and pepper to taste.
06 - Arrange the hot Parmesan-crusted chicken tenders on serving plates alongside the ranch slaw and serve immediately.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even when you pile the creamy slaw on top, which is the kind of textural surprise that makes you slow down and actually taste your food.
  • Ranch slaw brings this cool, tangy contrast that makes each bite feel lighter and more interesting than chicken alone could ever be.
  • Comes together in under 45 minutes from ingredient to table, making it perfect for those nights when you're hungry now, not in two hours.
02 -
  • The oven finishing step is non-negotiable for chicken safety; the sizzle from frying creates that crust but doesn't guarantee the internal temperature is safe, so don't skip that baking stage.
  • Your skillet temperature drops when cold chicken meets hot oil, so if you crowd the pan, your coating steams instead of crisps—batch frying feels slow but delivers the results you actually want.
  • Slaw tastes better when it sits for at least 10 minutes after dressing, allowing the cabbage to soften slightly and flavors to meld, so make it first.
03 -
  • If your coating feels dry when you're dredging, add just one more tablespoon of heavy cream to the egg wash—humidity in your kitchen affects how much liquid the almond flour absorbs.
  • Let your coated tenders rest on a plate for 5 minutes before frying so the coating has time to set and adhere better, preventing flaking in the pan.
  • A meat thermometer inserted into the thickest tender should read 165°F when done; this removes all guesswork about whether they're actually cooked through.
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