Description
These Low Carb Baked Chicken Tenders are crispy, flavorful, and a perfect guilt-free meal or snack. Coated with a seasoned almond flour crust, they’re ideal for those following a low-carb or keto diet. Pair them with your favorite dipping sauce for a family-friendly recipe that’s quick and easy to prepare!
Ingredients
Units
Scale
- 1 lb (450 g) chicken tenders
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 tbsp water
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a shallow dish, combine almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
- In another shallow dish, whisk together eggs and water until fully combined.
- Dip each chicken tender into the egg mixture, allowing any excess to drip off, then coat it in the almond flour mixture, pressing gently to adhere. Place the coated tenders on the prepared baking sheet.
- Spray the tops of the tenders lightly with cooking spray or drizzle with a small amount of olive oil to help them crisp up in the oven.
- Bake for 18-22 minutes, flipping halfway through, until the tenders are golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Serve hot with your favorite low-carb dipping sauce.
Notes
- For extra crunch, broil the tenders for 1-2 minutes at the end of cooking, but watch closely to prevent burning.
- These chicken tenders can also be cooked in an air fryer at 375°F (190°C) for 12-15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispiness.