Keto Classic Chicken Tenders

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Keto Classic Chicken Tenders

60 ratings

These chicken tenders will become your new go-to! They are tender and breaded with a nicely browned almond flour coating. Feel free to add any kind of dry spices and seasonings you would like to breading! If you use fine salt, reduce the amount by half in the recipe.

  • Net Carbs

    4.6 g

  • Fiber

    4.6 g

  • Total Carbs

    9.3 g

  • Protein

    29.3 g

  • Fats

    37 g

471 cals

Keto Classic Chicken Tenders

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • All Natural Chicken Uncooked Fresh Breast Tenderloins by Tyson

    All Natural Chicken Uncooked Fresh Breast Tenderloins by Tyson

    ⅘ pound

  • Almond Flour

    Almond Flour

    1-½ cup

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Kosher Salt by No Name

    Kosher Salt by No Name

    ½ tsp

  • Raw Egg

    Raw Egg

    1 large

  • Whole Milk

    Whole Milk

    ¼ cup

  • Kosher Salt by No Name

    Kosher Salt by No Name

    ½ tsp

  • Avocado Oil

    Avocado Oil

    ¼ cup

Recipe Steps

steps 5

30 min

  • Step 1

    Preheat an oven to 350 F. In the meantime, combine the egg, milk, and ½ teaspoon of kosher salt. Whisk with a fork to combine.
    Step 1
  • Step 2

    In another medium mixing bowl, combine the almond flour, garlic powder, onion powder and ½ teaspoon kosher salt to a medium mixing bowl.
    Step 2
  • Step 3

    Dip each chicken tender into the almond flour mixture. Then into the egg mixture and then back into the almond flour mixture.
    Step 3
  • Step 4

    Set aside onto a plate.
    Step 4
  • Step 5

    In a medium non-stick saute pan, heat the pan until very hot. Add the avocado oil and heat for 30 seconds or so. Add half of the chicken tenders, cooking on each side for about 2 minutes until nicely browned. The goal here is to brown them, not to cook them through. After they are browned, place them on a baking sheet. Once all tenders are browned and on the baking sheet, place the baking sheet into the oven and cook until the tenders reach an internal temperature of 165 F about 5 minutes (this time will differ depending on your oven and how much you cooked them in the skillet prior to baking). Keep an eye on them! Serve hot!
    Step 5

Comments 25

  • Unicorn🌈Leng

    Unicorn🌈Leng 5 months ago

    Lesson learned! I should read the comments first before planning to cook.

    • IneffableAvocado320770

      IneffableAvocado320770 a year ago

      This is excellent!! I used the recipe exactly as written except I used a mix of heavy cream and water in place of milk. The coating stayed on wonderfully and thick.

      • d4god316562c

        d4god316562c 7 months ago

        I’m making these for dinner, and I have heavy cream, good to know that the cream works

    • Mellmeow

      Mellmeow a year ago

      I find if you coat the chicken and put in the fridge for a few hours before frying you don't lose much coating. They were delicious, like legit chicken shnitzel. I also didn't bake them. Winner for me👌

      • AwesomeMacadamia599927

        AwesomeMacadamia599927 2 years ago

        Pretty ordinary. FYI If you add ½ tsp salt to the egg mixture and ½ tsp to the dry mixture the recipe total salt should be 1 tsp and not ½ tsp. All “premium” recipes should really be proofed for accuracy.

        • Spicy Sere

          Spicy Sere 2 years ago

          This was yummy ..I actually used 2 eggs and buttermilk instead of milk. I also put more oil in the pan and fried the tenders 2 mins each side . Then baked for 10 mins ..breading stayed on delicious

          • verowero

            verowero 2 years ago

            Breading came off wayyy too much. Flavor of breading is OK. Wayyyy more flour and wash than needed. Will try straight in the oven next time, like other posts. Or maybe just not.

            • QuantumQeto

              QuantumQeto 2 years ago

              Excellent. Breading comes off a little bit. Skipped the skillet entirely. Used a convection oven instead at 400 with 10 minutes on each side. Added 1 1/2 teaspoons of ground thyme, ground rosemary, rubbed sage, lemon pepper and paprika, each. Tasty but needs something more. Next time will add parmesan and chopped almonds.

              • Ckorfin

                Ckorfin 2 years ago

                12.8 oz raw chicken would be about 3 oz raw per serving which would probably shrink to about 2 oz cooked. Not much of a serving.

                • StellarMacadamia846157

                  StellarMacadamia846157 2 years ago

                  I'm having a hard time understanding these serving sizes. Says it serves 4. I used exactly 13 oz of chicken and followed the recipe. I did add some pork rinds but that's negligible in weight. I measured out 2 tenders with a scale it which was 4 oz - over the recorded serving size, yet I have 11 tenders leftover. That doesn't make any sense and is making it really hard to get an accurate recording on my macros...

                  • FabulousRadish202839

                    FabulousRadish202839 5 days ago

                    I don’t even use their

                • SuperKale388666

                  SuperKale388666 3 years ago

                  Not good in air fryer.

                  • MirthfulMacadamia874432

                    MirthfulMacadamia874432 2 years ago

                    Thank you for posting this about the air fryer! I was wondering about this!

                  • ViceLikeEye

                    ViceLikeEye 2 years ago

                    Can you give more detail? I was thinking of using my air fryer for this. Thanks.

                • StellarKale177138

                  StellarKale177138 3 years ago

                  So tasty

                  • IncredibleAvocado936896

                    IncredibleAvocado936896 3 years ago

                    So my "breading" completely fell apart in the cooking process. I only flipped once. Any suggestions?

                    • Kel1990

                      Kel1990 3 years ago

                      Had anyone tried this in an air fryer?

                      • RemarkableAvocado930880

                        RemarkableAvocado930880 3 years ago

                        400 degrees for 5-7 minutes then flip for another 5-7 minutes. Check the chicken with meat thermometer if it's at 165 then enjoy the chicken.

                    • Anonymous

                      Anonymous 3 years ago

                      I used unsweetened coconut milk with the egg. Used half almond flour and half pork rinds and to the seasoning i added some paprika. They came out tender and loved the flavor. Next time I’ll add Parmesan cheese, almond flour and pork rinds as someone suggested and will bake only. Thanks for the recipe, i loved it!

                      • Lori

                        Lori 3 years ago

                        We used crushed pork rinds, seasoning and almond flour, then cooked in the air fryer . I wanted to include a picture but can’t delicious

                        • Jules2020

                          Jules2020 3 years ago

                          Me too, I had two tenders, no way it could be 400 K/cal.. what would you say.

                        • Red

                          Red 3 years ago

                          How long in the air fryer?

                      • Sly768

                        Sly768 3 years ago

                        Can I use coconut flour instead?

                        • ShariMom

                          ShariMom 3 years ago

                          I think the serving size is crazy small- remove the milk and actually think about the amount of almond flour one uses for this type of recipe I can’t figure out the carb count, seems high to me

                          • Jules2020

                            Jules2020 3 years ago