Keto Fried Chicken Tenders Recipe

Introduction

Keto Fried Chicken Tenders offer a delicious low-carb twist on a classic favorite. Crispy and flavorful, these tenders are marinated in pickle juice for extra tang and perfectly coated with almond flour and pork panko. They’re perfect for a satisfying snack or meal without breaking your keto goals.

Ingredients

• 8 chicken tenderloins
• 24 oz jar dill pickles (use only the juice)
• 3/4 cup almond flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 large eggs
• 1 1/2 cups pork panko
• Avocado oil (for frying)

Instructions

1. Step 1: Place the chicken tenderloins into a food container. Pour the pickle juice over them, close the lid, shake well, and marinate in the refrigerator for at least 1 hour or overnight for more flavor.
2. Step 2: In a small bowl, mix together almond flour, paprika, garlic powder, salt, and black pepper.
3. Step 3: In a second bowl, whisk the eggs until smooth.
4. Step 4: Pour pork panko into a third bowl for coating.
5. Step 5: Set the bowls in a row. Coat each chicken tenderloin first in the almond flour mixture, then dip into the whisked eggs, and finally coat with pork panko. Repeat with all tenders.
6. Step 6: Pour avocado oil into a pan to a depth of about 2 inches and heat it over medium-high heat. Test the oil by dropping in a pinch of leftover flour mixture—if it sizzles and fries immediately, the oil is ready.
7. Step 7: Carefully place the coated chicken tenderloins into the hot oil. Fry each side for about 3 minutes or until golden brown and cooked through.
8. Step 8: Remove the tenders from the oil and drain on paper towels. Serve hot with your favorite low-carb sauce.

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the flour, egg, and panko coating steps.
• You can substitute pork panko with crushed pork rinds for a different texture and lower carbs.
• Use extra spices like cayenne pepper or smoked paprika for added heat and smoky flavor.
• Make sure the oil is hot enough before frying to prevent soggy coating.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10 minutes to maintain crispiness, or use an air fryer for best results. Avoid microwaving, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

While you can use regular flour, it will increase the carb count and is not keto-friendly. Almond flour keeps this recipe low-carb and adds a subtle nutty flavor.

Is it necessary to marinate the chicken in pickle juice?

Marinating in pickle juice adds moisture and a tangy flavor that enhances the chicken, but you can skip it if desired. For best results, marinate for at least 1 hour.

Keto Fried Chicken Tenders Recipe

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★★★★★

4.7 from 149 reviews

Deliciously crispy Keto Fried Chicken Tenders marinated in tangy pickle juice and coated with a low-carb almond flour and pork panko crust. Perfect for a satisfying, high-protein, low-carb meal that’s easy to prepare and fried to golden perfection in avocado oil.

• Author: Joe
• Prep Time: 10 minutes plus 1 hour marinating
• Cook Time: 6 minutes
• Total Time: 1 hour 16 minutes
• Yield: 8 chicken tenders 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 chicken tenderloins
• 24 oz jar dill pickles (use only the pickle juice)

Coating Mixture

• 3/4 cup almond flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper

Breading and Frying

• 2 large eggs
• 1 1/2 cups pork panko
• Avocado oil (enough to fill 2 inches in the pan for frying)

Instructions

1. Marinate the Chicken: Place the chicken tenderloins in a food-safe container, pour over the pickle juice, close the lid securely, and shake well to coat. Refrigerate and marinate for at least 1 hour or overnight to infuse flavor and tenderize.
2. Prepare the Coating: In a small bowl, mix the almond flour, paprika, garlic powder, salt, and black pepper together to create a flavorful dry coating mix.
3. Beat the Eggs: In a separate bowl, whisk the eggs until smooth and well combined to serve as a binding layer for the breading.
4. Set Up the Breading Station: Pour the pork panko into a third bowl for the final crispy crust layer.
5. Coat the Chicken: One by one, dredge each chicken tenderloin in the almond flour mixture ensuring full coverage, then dip into the beaten eggs, and finally coat thoroughly in the pork panko. Repeat until all tenders are coated.
6. Heat the Oil: Pour avocado oil into a deep pan to a depth of about 2 inches and heat over medium-high heat. The oil is ready when a pinch of the leftover flour mixture sizzles and fries on contact.
7. Fry the Tenders: Carefully place the coated chicken tenderloins into the hot oil. Fry each side for about 3 minutes until golden brown and cooked through.
8. Serve: Remove chicken tenders from the oil and drain on paper towels. Serve immediately with your favorite low-carb dipping sauce.

Notes

• Marinating the chicken overnight intensifies flavor and improves tenderness.
• Use avocado oil as it has a high smoke point ideal for frying and adds healthy fats.
• Ensure oil temperature is medium-high to avoid greasy chicken and achieve a crispy crust.
• Substituting pork panko with crushed pork rinds can make this recipe fully keto-compliant if desired.
• Serve with low-carb sauces such as ranch, blue cheese, or sugar-free BBQ sauce for best keto compatibility.

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