Mmmmm Crispy Keto Chicken – what could be better? These flavoursome little crispy keto chicken wedges are perfect for kids or fussy eaters, because who doesn’t love some crumbed chicken? Using a few spices and almond flour, they are baked in the oven for maximum juiciness but could also be fried in oil until super crunchy and crispy!
I have paired these Crispy Keto Chicken Tenders with a parmesan mayonnaise. As always, if you are using a store bought mayonnaise, it’s important to check the ingredients to make sure they don’t sneak any nasties in that could add to your carb count. You could also just have these as is, as they have plenty of flavour going on anyway.
Oven Baked Keto Crispy Chicken Tenders
These simple chicken tenders are perfect to please even the fussiest eaters! Oven baked to juicy perfection, they are paired with a simple parmesan mayo for extra dipping enjoyment.
- 500 grams chicken tenderloins approx 12 tenders
- 1/2 cup almond flour
- 1 egg
- 1 teaspoon paprika
- 1.5 teaspoons garlic powder
- 1/2 teaspoon salt and pepper
- 1/4 teaspoon cayenne pepper optional
- Cooking spray I use olive oil
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspooon pepper
- 2 tablespoons parmesan cheese grated
Preheat the oven to 200 degrees and line a baking tray with baking paper and spray with cooking spray.
Combine the almond flour with spices on a plate and mix to combine thoroughly. In a separate flat bowl, whisk the egg with 1 tablespoon of water until well combined.
Dip each chicken tender in egg, and then into the spiced almond flour mixture, ensuring even coverage. Lay each chicken tender on the baking tray with the thinner ends facing the centre of the tray.
Spray the top of the chicken with olive oil cooking spray and bake for 25 - 30 minutes, flipping after 15 minutes and spraying again with cooking spray to help them crisp up.
Meanwhile, combine the mayonnaise with spices and parmesan cheese and refrigerate until ready to serve.