Parmesan and Almond Crusted Chicken Tenders (keto)


  • 2 cups almond flour
  • 2 cups parmesan cheese, shredded
  • 2 eggs, beaten
  • 10-ish chicken tenders (about 2 pounds)
  • Avocado oil


  1. 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)
  2. Beat your eggs together in a bowl and season with salt and pepper
  3. In a food processor, combine your shredded parm, almond flour, and some salt and pepper
  4. Pulse until everything is finely ground and combined very well. Add this to a separate bowl
  5. 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
  6. 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
  7. Season to taste with salt!


I love dipping these in homemade ranch!