Hello World KitchenBeta
Ultra-crispy, low-carb chicken tenders coated in a savory blend of crushed pork rinds, parmesan cheese, and almond flour. Served with a quick keto-friendly 'honey' mustard dipping sauce.
Ingredients
Chicken & Breading
- 1.5 lbs Chicken breast tenderloins — Patted dry
- 2 large Eggs — Beaten
- 2 tablespoons Heavy whipping cream
- 2 cups Pork rinds — Crushed into fine crumbs
- 0.5 cup Grated parmesan cheese — Powdered kind works best
- 0.25 cup Almond flour — Blanched, finely ground
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika — Smoked paprika adds great flavor
- 0.5 teaspoon Salt — Adjust based on saltiness of pork rinds
- 0.5 teaspoon Black pepper
- 1 spray Avocado oil spray — For coating before cooking
Keto 'Honey' Mustard Dipping Sauce
- 0.25 cup Mayonnaise
- 2 tablespoons Sour cream
- 2 tablespoons Dijon mustard
- 5 drops Liquid stevia or monk fruit drops — To taste (or 1 tbsp powdered keto sweetener)
- 1 teaspoon Lemon juice — Freshly squeezed
Instructions
-
If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If using an air fryer, preheat to 380°F (190°C).
~5 minPreheating the air fryer ensures maximum crispiness from the moment the chicken goes in. -
Crush the pork rinds either by pulsing them in a food processor or placing them in a sealed zip-top bag and crushing them with a rolling pin until they resemble coarse breadcrumbs.
~3 minMake sure not to over-process them into a complete paste; you want some texture. -
Set up a dredging station with two shallow bowls. In the first bowl, whisk together the eggs and heavy cream. In the second bowl, combine the crushed pork rinds, parmesan cheese, almond flour, garlic powder, paprika, salt, and black pepper.
~3 minKeep one hand for wet ingredients and the other for dry to prevent breaded fingers. -
Dip each chicken tender first into the egg mixture, letting any excess drip off, then press it firmly into the pork rind mixture to coat evenly on all sides.
~5 minPress the breading into the chicken to ensure it adheres well. -
To Air Fry: Spray the air fryer basket with avocado oil. Place the tenders in a single layer (work in batches if necessary). Spray the tops lightly with oil. Cook at 380°F for 10-12 minutes, flipping halfway through, until golden and internal temp reaches 165°F.
~12 minDo not crowd the air fryer basket; space allows the hot air to crisp the edges. -
To Bake: Place breaded tenders on the prepared baking sheet. Spray lightly with avocado oil. Bake at 400°F for 15-18 minutes, flipping halfway, until crispy and cooked through.
~18 minPlacing a wire rack over the baking sheet can help the bottoms get even crispier. -
While the chicken cooks, prepare the dipping sauce by whisking together mayonnaise, sour cream, Dijon mustard, keto sweetener, and lemon juice in a small bowl until smooth.
~2 minAdjust the sweetener to your personal taste preference. -
Let the chicken tenders rest for 5 minutes before serving. Serve hot with the keto 'honey' mustard sauce.
~5 minResting helps the crust firm up and stay attached to the chicken.
Nutrition
Equipment
- Food processor or rolling pin
- Shallow dishes (for dredging)
- Air fryer or baking sheet
- Parchment paper (if baking)
- Small bowl (for sauce)
Tips & Storage
- For extra spice, add a pinch of cayenne pepper or a dash of hot sauce to the egg wash.
- Ensure your pork rinds are fresh; stale pork rinds will yield a chewy crust rather than a crispy one.
- If you have a nut allergy, you can omit the almond flour and replace it with an additional 1/4 cup of crushed pork rinds.
- Storage: Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes, or in the oven, to restore crispiness. Microwaving is not recommended as it will make the breading soggy.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
