Baked Chicken Tenders with Low Carb Ingredients

You won’t believe how crispy these baked chicken tenders with low carb ingredients turn out—no deep frying required! I spent years trying to nail that perfect crunch without the carbs, and this almond flour-Parmesan combo is my absolute go-to. The first time I made these, my kids didn’t even notice they were eating something healthy—they just kept reaching for more. Plus, they’re ready in 30 minutes flat (hello, busy weeknights!). Trust me, whether you’re keto, cutting carbs, or just want a lighter version of your favorite comfort food, these tenders deliver all the satisfaction with zero guilt.

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Why You’ll Love These Baked Chicken Tenders with Low Carb Ingredients

Seriously, what’s not to love? These tenders are:

• Crazy crispy without the greasy mess of frying (that almond flour-Parmesan crust is pure magic)
• Ready in 30 minutes—ideal for those “what’s for dinner?!” panic moments
• Kid-approved (my picky eater still thinks they’re “regular” chicken nuggets!)
• Totally customizable—add extra spices or swap in pork rinds for extra crunch
• Meal-prep friendly—they reheat like a dream for quick lunches

No weird ingredients, no complicated steps—just juicy chicken with that addictive crunch we all crave.

Ingredients for Baked Chicken Tenders with Low Carb Ingredients

Grab these simple, wholesome ingredients—I promise you probably have most of them already! The beauty of this recipe is how everyday items transform into something extraordinary.

For the chicken:

• 1 lb chicken tenders (or slice boneless breasts into strips)
• 1 large egg, beaten (trust me, whisk it well—it helps the coating stick)
• 1 tbsp olive oil (for that golden crisp—don’t skip!)

For that magical crispy coating:

• 1 cup almond flour, packed (this is your crunch hero—measure firmly!)
• 1/2 cup grated Parmesan cheese (the powdery kind works best)
• 1 tsp garlic powder (my secret flavor booster)
• 1 tsp paprika (for color and subtle smokiness)
• 1/2 tsp salt (I use fine sea salt)
• 1/4 tsp black pepper (freshly ground if you have it)

See? Nothing fancy—just real food that works wonders together. Now let’s turn these into the crispiest tenders you’ve ever baked!

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How to Make Baked Chicken Tenders with Low Carb Ingredients

Okay, let’s get cooking! This process is so simple, you’ll wonder why you ever bothered with takeout. Just follow these steps, and in less time than it takes to watch your favorite sitcom, you’ll have crispy, golden tenders ready to devour.

Step 1: Prep the Coating

First things first—preheat that oven to 400°F (200°C). While it’s heating up, grab a medium bowl and toss in all your dry ingredients: almond flour, Parmesan, garlic powder, paprika, salt, and pepper. Now, here’s my little trick—use your fingers to mix everything together. You’ll feel when the texture is just right—it should be like coarse sand with no big lumps. This ensures every tender gets perfectly seasoned with every bite.

Step 2: Coat the Chicken

Time for the fun part! Set up your assembly line: beaten egg in one shallow bowl, coating mixture in another, and a parchment-lined baking sheet standing by. Working one at a time, dip each chicken tender in the egg—let the excess drip off—then roll it in the coating mixture. Press gently so the crumbs really adhere. Don’t be shy with the coating! I like to use one hand for wet ingredients and one for dry to avoid “clown fingers” (you know, when your hands get completely breaded).

Step 3: Bake to Perfection

Arrange your coated tenders on the baking sheet with a little space between them—they need room to crisp up! Drizzle lightly with olive oil (this gives that gorgeous golden color). Pop them in the oven for 10 minutes, then flip each one carefully with tongs. Bake another 8-10 minutes until they’re crispy outside and the chicken reaches 165°F inside. The smell will drive you crazy! Pro tip: If you want extra crunch, broil for the last 1-2 minutes—just watch closely so they don’t burn.

These baked chicken tenders are a healthier twist on a comfort food favorite, made with low carb ingredients that don’t sacrifice flavor. For a fun and crispy variation, try this flavorful Taiwanese Popcorn Chicken Recipe that’s perfect for snacking or sharing.

Tips for the Best Baked Chicken Tenders with Low Carb Ingredients

Want that perfect crunch every time? Here are my tried-and-true secrets:

• Use a wire rack on your baking sheet—it lets heat circulate underneath for all-around crispiness (no soggy bottoms!)
• Don’t skip the oil drizzle—just 1 tbsp makes the coating golden and extra crispy
• Check temp with a thermometer—165°F means juicy, safe-to-eat chicken
• Let them rest 5 minutes after baking so the coating sets properly
• Double coat for extra crunch—dip in egg and crumbs twice if you love a thicker crust

Follow these, and you’ll get restaurant-quality tenders from your own oven—guaranteed!

Variations for Baked Chicken Tenders with Low Carb Ingredients

One of my favorite things about this recipe? How easy it is to mix things up! Here are my go-to twists when I want to change the flavors or use what’s in my pantry:

• Pork rind crunch: Replace half the almond flour with crushed pork rinds for an ultra-crispy texture that’ll blow your mind (and keep it totally keto!)
• Spice it up: Add 1/2 tsp cayenne or a dash of hot sauce to the egg wash for a kick my husband calls “dangerously addictive”
• Italian-style: Swap paprika for 1 tsp dried oregano and 1/2 tsp onion powder—perfect with marinara for dipping
• Cheesier crust: Mix in 2 tbsp nutritional yeast with the Parmesan for an extra umami punch (my vegetarian friends love this version with cauliflower bites!)
• Nut-free option: Use sunflower seed flour instead of almond flour—just know it might turn slightly green from a harmless chemical reaction (tastes exactly the same!)

The best part? You can test different versions and still keep it low-carb. My kids love when I let them pick the “flavor of the night”—though the pork rind version always disappears first!

Serving Suggestions for Baked Chicken Tenders with Low Carb Ingredients

Now for the best part—diving in! These tenders shine on their own, but here’s how I love to serve them for maximum deliciousness (while keeping it low-carb, of course):

Must-try dipping sauces:

• Easy ranch: Mix 1/2 cup sour cream with 1 tbsp ranch seasoning (check for hidden sugars!)
• Spicy mayo: Stir 1/4 cup mayo with 1 tsp sriracha and a squeeze of lemon
• Avocado crema: Blend 1 ripe avocado with 2 tbsp Greek yogurt and lime juice until smooth

Perfect low-carb pairings:

• Zucchini fries: Toss zucchini sticks in olive oil and air-fry at 400°F for 12 minutes
• Crispy kale salad: Massage kale with lemon juice and top with Parmesan shavings
• Cauli-mash: Steam cauliflower, then blend with butter and garlic until creamy

For game day? Arrange them on a platter with celery sticks and blue cheese dressing. Packing lunch? Toss cooled tenders over greens with cherry tomatoes. Honestly, they’re so versatile—I’ve even chopped them up for low-carb tacos! The only wrong way to serve them? Not making enough for seconds.

Storage and Reheating

Here’s the good news—these baked chicken tenders with low carb ingredients taste almost as good the next day! I always make extra because they’re so handy for quick meals. Just follow these simple storage tricks to keep that crispy texture intact.

Storing leftovers:

• Let tenders cool completely (about 30 minutes)—no one wants a soggy container!
• Pack in an airtight container with parchment between layers (I reuse deli containers—they’re perfect for this)
• They’ll keep in the fridge for 3 days, or freeze for up to 2 months (freeze flat on a tray first, then transfer to bags)

Reheating like a pro:

• Oven method: Spread tenders on a rack at 375°F for 8-10 minutes—this restores the crunch beautifully
• Air fryer magic: 3-4 minutes at 380°F makes them taste freshly baked (my go-to method!)
• Microwave in a pinch: 30 seconds on a paper towel helps, but expect softer coating (still tasty though)

Pro tip: If freezing, don’t thaw before reheating—just add a couple extra minutes to the cooking time. The coating stays crisper this way. My kids actually fight over the last reheated tender—that’s how good they stay!

Nutritional Information

Now let’s talk numbers—but don’t worry, these baked chicken tenders with low carb ingredients are totally diet-friendly! Just remember, these values are estimates since your exact ingredients might vary slightly (like how packed your almond flour was or the size of your chicken tenders). Here’s the scoop per serving (about 4 tenders):

• 280 calories – light enough for seconds!
• 5g net carbs – that’s what I call a win
• 25g protein – keeps you full for hours
• 18g healthy fats – mostly from the almond flour and olive oil

Compared to traditional fried tenders that can pack 15g+ carbs and twice the calories, this version lets you indulge guilt-free. The almond flour and Parmesan create that perfect crispy coating while keeping blood sugar stable—my diabetic friends thank me for this recipe all the time! Of course, if you make any of our fun variations (looking at you, pork rind version), just know the numbers will shift slightly. But that’s the beauty of cooking at home—you’re in control!

Looking for more easy chicken ideas? Explore curated recipe boards on Pinterest to find endless inspiration for quick weeknight meals.

FAQ About Baked Chicken Tenders with Low Carb Ingredients

I get asked these questions ALL the time—so let’s tackle the big ones before you start cooking! Trust me, I’ve made every mistake possible with this recipe (like that time I forgot the egg wash—crumb disaster!), so I’ve got your back.

Still have questions? Drop them in the comments—I test every variation imaginable and love swapping kitchen hacks!

Ready to Make These Baked Chicken Tenders?

Alright, my fellow crispy-chicken enthusiasts—it’s go time! I can practically hear your oven preheating already. Trust me, once you taste that first golden, crunchy bite of these baked chicken tenders with low carb ingredients, you’ll wonder why you ever settled for takeout nuggets. The best part? You’re just 30 minutes away from that magical moment.

I want to hear all about your kitchen adventures with this recipe! Did you go classic with the almond flour crust, or get wild with pork rinds? Maybe you invented a new dipping sauce combo? Snap a pic of your masterpiece and tag me—nothing makes me happier than seeing your crispy creations. And hey, if you hit any snags (we’ve all been there with coating disasters!), just shout. I’ve got a whole arsenal of troubleshooting tricks up my sleeve.

Now grab that apron, crank up your favorite cooking playlist, and let’s make some magic happen. Your taste buds—and your waistline—will thank you. Happy baking!