Chicken tenders are a sure-fire hit, but making crispy chicken tenders can be a challenge on keto.  Coconut flour and almond flour breading just don’t cut it, and leave you with a sad and soggy outer layer.

With this recipe, I fiddled with a few ideas I saw in other recipes and came up with a breading that is tasty and crispy and will satisfy even your pickiest chicken tender fan, and it’s completely keto!


1 cup crushed pork rinds
1 cup grated parmesan
2 tablespoons Italian seasoning
1 pound chicken tenders
3 eggs, beaten


Mix the pork rinds, parmesan, and Italian seasoning together well and place into a shallow pan.

Place the 3 beaten eggs into a shallow pan.

Dip the chicken tenders into the egg wash, then roll in the pork rind/parmesan mixture until well coated.

Pour about 1 inch of avocado oil into a skillet and heat until it sizzles when you place a drop of water in it.

Once the oil is hot, gently lay a few breaded tenders in the oil, fry for 5 to 7 minutes, then turn the tenders over and fry for 5 to 7 more minutes to evenly brown each side.

Be careful not to burn the chicken.

Once cooked, remove from oil and place onto paper towels.

Serve with Ranch dressing dip or your favorite Keto friendly dipping sauce.

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