Chicken tenders are a family favorite, and this low-carb baked version delivers crispy, juicy flavor without the heavy breading. Whether you’re cutting back on carbs or just want a lighter alternative to fried food, these baked tenders satisfy with a crunchy coating and tender, flavorful meat inside.
This recipe uses a mix of crushed pork rind substitute (like seasoned almond flour or low-carb bread crumbs) and parmesan cheese to achieve that crave-worthy texture without traditional flour or breadcrumbs. It’s an excellent option for low-carb or keto-style eating, and it doesn’t compromise on taste.
These chicken tenders come together quickly and bake in under 25 minutes. There’s no frying required, and cleanup is minimal. It’s a go-to for weeknight dinners, meal prep, or healthy snacking.
Unlike store-bought versions, you’ll know exactly what’s going into your food—real ingredients, no additives, and lots of protein. You can season the coating mix any way you like, adding paprika, garlic powder, or cayenne for extra heat.
Pair them with a simple side salad, roasted veggies, or serve them with your favorite dipping sauce like ranch, spicy mayo, or low-carb honey mustard. They’re kid-friendly, freezer-friendly, and highly versatile.
Low-carb chicken tenders also make great wraps, grain-free bowls, or additions to lettuce cups. They store and reheat well, making them perfect for lunches or busy nights.
If you’ve been missing that crispy texture on a low-carb diet, these tenders will hit the spot—without deep frying or breading that spikes your carb count.
Servings: 4 servings
Time:
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Ingredients:
- 1.5 lbs chicken tenders (or sliced chicken breast)
- 1 large egg
- 2 tablespoons heavy cream or unsweetened almond milk
- 1/2 cup almond flour or low-carb bread crumbs
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray or olive oil
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- In a shallow bowl, whisk egg and cream.
- In another bowl, combine almond flour, parmesan, and seasonings.
- Dip each chicken tender into the egg mixture, then coat in the flour-cheese mixture.
- Place on wire rack and spray lightly with cooking spray or drizzle olive oil.
- Bake 20–25 minutes, flipping halfway through, until golden and internal temp reaches 165°F.
- Let rest for 5 minutes before serving.
Tips:
- Use a wire rack for maximum crispiness.
- Add cayenne or chili powder for spice.
- For extra crunch, toast the coating mix before breading.
- Store leftovers in the fridge for up to 3 days.
Why You’ll Love This Recipe:
- Crispy, flavorful tenders without breading
- Low-carb, keto-friendly, and gluten-free
- Quick to make and easy to prep ahead
- Versatile for meals, wraps, or snacking
- Kid-approved and dippable
These low-carb baked chicken tenders are a healthy twist on a classic favorite—crunchy, flavorful, and perfect for dipping, wrapping, or snacking without the carbs.
