Parmesan and Almond Crusted Chicken Tenders (keto)
Author:Annie Chesson
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 minutes
Yield:5 servings 1x
Ingredients
Scale
2 cups almond flour
2 cups parmesan cheese, shredded
2 eggs, beaten
10-ish chicken tenders (about 2 pounds)
Avocado oil
Instructions
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