Keto Crispy Parmesan Chicken Tenders (Printer-Friendly)

Crunchy Parmesan-almond crusted chicken tenders served with creamy, tangy ranch slaw for a flavorful meal.

# What You'll Need:

→ 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.
02 - Whisk together egg and heavy cream in a shallow bowl until well combined.
03 - In another shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
04 - Dip each chicken tender into the egg mixture, then dredge in the Parmesan-almond mixture, pressing firmly to ensure full coverage.
05 - Heat olive oil in a large non-stick skillet over medium-high heat. Fry coated chicken tenders in batches for 2 to 3 minutes per side until golden and crispy.
06 - Transfer browned tenders to the prepared baking sheet. Bake for 10 to 12 minutes until chicken is cooked through and coating remains crisp.
07 - While chicken bakes, combine green cabbage, red cabbage, carrots, ranch dressing, chives, dill, salt, and pepper in a large bowl. Toss thoroughly to coat all vegetables.
08 - Serve hot chicken tenders alongside the ranch slaw immediately.

# Expert Suggestions:

01 -
  • That crunch is genuinely addictive—it stays crispy even as it cools, which almost never happens.
  • You get a full meal in under 40 minutes without feeling like you're eating a salad pretending to be dinner.
  • The slaw adds something fresh and bright that keeps the chicken from feeling heavy, no matter how much you eat.
02 -
  • Don't skip the frying step and jump straight to baking—the stovetop creates that golden crust that makes this special, and the oven just finishes cooking the chicken inside.
  • If your coating slides off during frying, your oil probably wasn't hot enough; let it heat another minute and try again.
03 -
  • Add a pinch of cayenne to your coating mix if you want subtle heat—it makes the savory notes pop without making anyone cough.
  • Pat your chicken tenders completely dry with paper towels before you start coating; moisture is the enemy of a truly crispy crust.
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