Ummmm quick question. Did you know that when you crust chicken in parmesan cheese and then pan fry it, it becomes the most delicious bite of food ever eaten?
But now I’m educated on that very important and delicious topic.
And thanks to my new education, I am able to enjoy chicken tenders in a whoooooole new way that I greatly appreciate. It’s like your childhood fave-literally-order-it-at-every-restaurant-ever-and-never-try-anything-new turned adult with the almond flour + parmesan crust.
Haaallooooo childhood, say hello to your old favorite revamped to WHOLE new levels of delish.
Here’s what we’ve got – it’s super simple…
First you’re going to dip your chicken tenders in some beaten eggs.
From there, add them to bowl with a combo of almond flour and finely shredded parmesan cheese + some salt and pepper. Turn them over and over until they are beautifully crusted.
Pour enough avocado oil into a skillet to cover abouuuuttt half of your chicken tenders. When hot, fry on both sides until perfectly golden brown and CRISPY CRUNCHY PERFECTION.
Dip liberally in homemade ranch and be transformed back to your childhood favorite except SO much better. #adulting
The breading is suuuuper crunchy from the fried cheese in there, the chicken on the inside is super crazy juicy because a. fried stuff is always THA juciest, and b. the fat from the cheese imparts even more juicy moisture into the chicken.
Y’ALL. Get down on this asap, kay?
We had ours with a super simple salad, which was delicious, but you could also serve it with some raw veggie sticks (carrots, cucumber, bell pepper, etc…). I would suggest it served with something fresh to balance things out.
But…TBH, you could serve this with a side of lawn clippings and it would still be bae. Just shooting straight with you.Print
Parmesan and Almond Crusted Chicken Tenders (keto)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 5 servings 1x
- 2 cups almond flour
- 2 cups parmesan cheese, shredded
- 2 eggs, beaten
- 10-ish chicken tenders (about 2 pounds)
- Avocado oil
- Heat about half an inch of avocado oil in a skillet over medium high heat (just enough oil to cover about half way up on your chicken tenders)
- Beat your eggs together in a bowl and season with salt and pepper
- In a food processor, combine your shredded parm, almond flour, and some salt and pepper
- Pulse until everything is finely ground and combined very well. Add this to a separate bowl
- To bread your chicken, dip in the egg, let the excess drip off, and coat in the parmesan mixture, turning over and pressing breading into the chicken tenders until well coated
- When your oil is hot and all your chicken is breaded, fry the chicken in batches of about 3-4 at a time – don’t overcrowd the pan. Cook until deeply golden brown on both sides and let cool over a rack so the excess oil can drain off
- Season to taste with salt!
I love dipping these in homemade ranch!
- Serving Size: 2 chicken tenders
- Calories: 500
- Sugar: 0 g
- Sodium: 691 mg
- Fat: 28 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 59 g
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!
In the mood for more chicken tender recipes? Check these out: