Crispy Coconut Flour Fried Chicken Tenders – Keto Dinner
"Imagine biting into a tender piece of chicken that’s golden, crunchy, and bursting with flavor—all while staying firmly in ketosis. Our Crispy Coconut Flour Fried Chicken Tenders deliver that satisfying crunch without the hidden carbs of traditional breadcrumbs. By swapping wheat flour for coconut flour and a touch of almond flour, we create a low‑carb crust that’s both fluffy inside and crisp outside, perfect for a hearty dinner. Paired with a velvety keto ranch dip made from sour cream, mayo, and fresh herbs, this dish satisfies cravings for comfort food while keeping your macros on track. Quick to prepare and fry in avocado oil, it’s an ideal weeknight meal that fits a low‑carb, high‑fat lifestyle. Serve with a side of roasted veggies or a simple green salad for a complete, nutrient‑dense plate that will keep you full and fueled. Whether you’re a keto veteran or just starting, these chicken tenders prove that delicious, indulgent meals can still be keto‑friendly and gluten‑free."
Ingredients
Instructions
In a shallow bowl, whisk together eggs and heavy cream; set aside.
Combine coconut flour, almond flour, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in a separate shallow dish.
Pat chicken tenders dry with paper towels. Dip each tender into the egg mixture, allowing excess to drip off.
Coat the tender in the flour mixture, pressing gently to adhere a full crust.
Heat avocado oil in a large skillet over medium‑high heat until shimmering (about 350°F).
Fry chicken tenders in batches, cooking 3‑4 minutes per side until deep golden and internal temperature reaches 165°F.
Transfer fried tenders to a wire rack set over a baking sheet to drain excess oil.
While the chicken rests, mix sour cream, mayonnaise, dill, parsley, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper in a small bowl.
Serve hot chicken tenders with the keto ranch dip on the side.
Gather Ingredients
Step by Step
In a shallow bowl, whisk together eggs and heavy cream; set aside.
Combine coconut flour, almond flour, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper in a separate shallow dish.
Pat chicken tenders dry with paper towels. Dip each tender into the egg mixture, allowing excess to drip off.
Coat the tender in the flour mixture, pressing gently to adhere a full crust.
Heat avocado oil in a large skillet over medium‑high heat until shimmering (about 350°F).
Fry chicken tenders in batches, cooking 3‑4 minutes per side until deep golden and internal temperature reaches 165°F.
Transfer fried tenders to a wire rack set over a baking sheet to drain excess oil.
While the chicken rests, mix sour cream, mayonnaise, dill, parsley, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper in a small bowl.
Serve hot chicken tenders with the keto ranch dip on the side.