Can I use chicken breast instead of tenders?

Absolutely! Just slice boneless breasts into 1-inch strips. Pro tip: Pound them slightly so they cook evenly with the tenders. My kids actually prefer the uniform size of cut breasts—less fighting over "who got the bigger piece!"

How do I make these spicier?

Oh, I love this one! Try adding 1/2 tsp cayenne to the coating mix, or brush the tenders with hot sauce before coating. My husband’s favorite version uses 1 tsp chipotle powder—it gives that smoky heat that makes your lips tingle (in the best way!).

Why didn’t my coating stick?

Been there! Two common culprits: 1) Not shaking off excess egg (it makes the coating slide off), or 2) Not pressing the crumbs firmly enough. Do a little "Parmesan pat-down" on each tender—it makes all the difference. If all else fails, double-dip them!

Can I make these ahead?

Yes! Prep the coated tenders up to 4 hours before baking—just keep them uncovered in the fridge so the coating stays crisp. For longer storage, freeze them raw on a tray, then bake straight from frozen (add 5-7 extra minutes). Game-changer for busy nights!

Are these really keto?

With just 5g net carbs per serving, they fit most keto plans perfectly! The almond flour and Parmesan keep carbs low while healthy fats keep you satisfied. Just watch your dipping sauces—that’s where hidden sugars sometimes sneak in.

Baked Chicken Tenders with Low Carb Ingredients

Description

Crispy baked chicken tenders made with low-carb ingredients for a healthier meal.

Ingredients

1 lb chicken tenders
1 cup almond flour
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 large egg
1 tbsp olive oil

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Beat the egg in a separate bowl.
Dip each chicken tender in the egg, then coat evenly with the almond flour mixture.
Place coated tenders on the baking sheet. Drizzle with olive oil.
Bake for 20 minutes, flipping halfway, until golden and cooked through.

Notes

Store leftovers in an airtight container for up to 3 days.
Serve with a low-carb dipping sauce.
Replace almond flour with crushed pork rinds for extra crunch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baked
Cuisine: American