The BEST Keto Fried Chicken Tenders ~ A Family Favorite

Oh my...these chicken tenders are
so moist & delicious!!

Ingredients:

1 pound boneless, skinless chicken breasts

1 1/4 cups pickle juice

3/4 cup almond flour

1 teaspoon pink Himalayan or sea salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

2 eggs

1 1/2 cups pork panko**

coconut oil

Dipping Sauces: Blue Cheese or Ranch Dressing, sugar free barbecue sauce, sriracha mixed with mayo, or other sauce that you prefer

Method:

Cut the chicken breasts into 10 to 12 portions. Place with the pickle juice in a plastic bag, or container. Seal or cover and marinate, in the refrigerator, for at least 1 hour or overnight. 

Place the marinated chicken pieces in a colander to drain the pickle juice.

In a small bowl, stir together the almond flour, salt, pepper, paprika and garlic powder. Place the eggs, in a separate small bowl, and beat until blended. Add the pork panko to a third small bowl. Coat each piece of chicken in the almond flour mixture. Then, dip into the eggs and allow extra egg to drip off of the chicken. Next, roll in the panko. Set aside, on a platter, and repeat with the remaining pieces.

Add coconut oil to a large skillet or pot. (should be 2 inches deep) Heat over a medium high heat. (or, to 350*) The oil is ready for frying, when a few droplets of water are sprinkled into the pan and begin to sizzle. Carefully and 3 or 4 pieces of the prepared chicken to the oil. Cook for 3 minutes and then turn to cook the opposite side, for an additional 3 minutes, or just until both sides are golden brown. Remove from the oil with a slotted spoon and place on absorbent paper. Makes 3 to 4 servings. Serve alone or with your favorite dipping sauces.

**You can use regular pork rinds and crush them, but I highly recommend purchasing a bag of "Pork Panko". (I found it online.) I tried some recipes that called for crushed pork rinds, but I gag at the smell and taste of regular pork rinds, and when crushed, I find that their consistency becomes gummy. Pork Panko has the texture of bread crumbs and can be substituted in any recipe that calls for regular panko or bread crumbs. (When stored in the refrigerator, they will remain fresh until needed.)

Nutritional info per serving (1/3 of recipe, without sauce), approximately:

572.6 calories ~ 30 grams fat ~ 2.6 grams net carbs ~ 71.5 grams protein

Nutritional info per serving (1/4 of recipe, without sauce), approximately:

429.5 calories ~ 22.5 grams fat ~ 1.9 grams net carbs ~ 53.5 grams protein

Notes: These chicken tenders were very simple to make and did not taste like pickles, or pickle juice. Very tender, moist and delicious! (Never throw away pickle juice ~ strain and save to drink and cook with.)