Chicken tenders are such a crowd-pleaser, especially when kids are in the mix, that it’s hard to imagine giving up those yummy bites in the name of low-carb eating. Thanks to the recipe below, you don’t have to. Take it from me, these crispy nuggets are sure to please everyone at your table.
I like to offer a low-carb dipping sauce — like a chipotle aioli or homemade barbecue sauce — to go with these. A fresh, crisp coleslaw or garden salad makes a nice accompaniment. To further enhance the flavor, pair the tenders with carrot and celery sticks, and both red-hot wing sauce and blue cheese dressing for dipping.
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Low Carb Crunch Chicken Tenders
Cooktop Cove
Ingredients
¼ cup heavy cream
1 large egg
1 pound chicken breast tenders
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups almond flour
Oil for frying
1 large egg
1 pound chicken breast tenders
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups almond flour
Oil for frying
Directions
1. In a large bowl, whisk together the cream and egg. Add the chicken, 1 teaspoon of the salt and ½ teaspoon of the pepper, and stir to coat. Let stand for about 10 minutes.
2. Fill a large, deep skillet or large Dutch oven with about 3 inches of oil, and heat it over medium-high heat.
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3. Place the almond flour in a wide, shallow bowl with the remaining ½ teaspoon of salt and ½ teaspoon of pepper. Dredge the chicken pieces in the seasoned flour, coating them well all over. Add the chicken pieces a few at a time to the hot oil and cook, turning once or twice, until golden brown all over, about 4 minutes. Serve hot.