Keto Chicken Tendersare as crunchy and delicious as your usual chicken strips! Our recipe makes 4 servings of crispy, juicy chicken and a sweet, spicy sauce. It’s all keto-friendly!
1.5lbskinless chicken breastchopped into 1" width strips
3medium eggs
1/2tspgarlic powder
1/2tspsalt
2cupsalmond flour
1/2cupcoconut flour
Oilfor cooking
Sweet and Spicy Sauce
1tbsphot sauce adjust to taste
1/3cuppowdered erythritol
1/2cupwater
2tspsmoked paprika
1/4cuptomato paste
1/2tspchili flakes
Optional
2tbspbutter to make the sauce richer
Instructions
Cut chicken into 1’’ with strips. Then prepare the breading by mixing almond flour with coconut flour in a medium-sized bowl. In a different bowl, beat the eggs with garlic powder and salt.
Coat the chicken tenders with the egg mixture and then toss them with the breading. Press the breading onto the chicken to cover evenly. Then repeat this process one more time. I like to make this double breading, so it doesn’t unstick while baking.
Pre-heat the oven to 375F. Grease a large baking tray with oil and arrange the chicken tenders. Bake them from one side for 15 minutes, flip them once they are golden brown, and bake them for another 10 minutes.
In the meantime, mix all the ingredients for the sauce (except butter) in a small saucepan. Bring it over the stove for 8 - 10 minutes to bold flavors. Taste and adjust the spiciness. Optional: remove from heat and fold in butter. Adding butter will make the sauce richer and modify its flavor.
Coat the chicken tenders with the prepared sauce, or serve it as a dipping sauce.