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Keto Fried Chicken Tenders

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These crispy tenders are the kind of recipe you make once and keep in your back pocket forever. Marinated in dill pickle juice for tenderness and coated with a crunchy, low-carb crust—they’re a total game-changer. Gluten-free, high in protein, and full of flavor, this is guilt-free comfort at its best.

Ingredients

Scale

8 chicken tenderloins

24 oz jar dill pickles (use only the juice)

¾ cup almond flour

1 tbsp paprika

1 tbsp garlic powder

1 tsp salt

1 tsp black pepper

2 large eggs

1½ cups pork panko (crushed pork rinds)

Avocado oil, for frying

Instructions

Marinate: Place chicken tenderloins in a bowl or bag and cover with pickle juice. Marinate for 1 hour in the fridge.

Set up coating stations: In one bowl, mix almond flour, paprika, garlic powder, salt, and pepper. In another, whisk eggs. In a third, place pork panko.

Coat tenders: Remove chicken from marinade, pat dry. Dip each piece in flour mix, then eggs, then coat with pork panko.

Fry: Heat avocado oil in a skillet over medium-high heat. Fry tenders for 3 minutes per side or until golden and internal temp hits 165°F.

Drain and serve: Place on paper towels to drain. Serve hot with your favorite keto dipping sauce.

Nutrition

Find it online: https://ketospoonful.com/keto-fried-chicken-tenders/