Keto Crispy Parmesan Chicken Tenders (Printable version)

Juicy chicken tenders coated in Parmesan-almond crust served with creamy ranch slaw for a satisfying low-carb dish.

# Needed ingredients:

→ Chicken Tenders

01 - 1 pound chicken tenders
02 - 1 large egg
03 - 2 tablespoons heavy cream
04 - 1 cup grated Parmesan cheese
05 - 1 cup almond flour
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil for frying

→ Ranch Slaw

11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1/2 cup shredded carrots
14 - 1/2 cup sugar-free keto-friendly ranch dressing
15 - 1 tablespoon chopped fresh chives
16 - 1 tablespoon chopped fresh dill
17 - Salt and pepper to taste

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl, whisk together egg and heavy cream. In another shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
02 - Dip each chicken tender into the egg mixture, then dredge in the Parmesan-almond mixture, pressing firmly to ensure full coating coverage.
03 - Heat olive oil in a large non-stick skillet over medium-high heat. Working in batches, fry coated chicken tenders for 2-3 minutes per side until golden and crispy. Avoid overcrowding the pan.
04 - Transfer browned chicken tenders to the prepared baking sheet. Bake for 10-12 minutes until chicken reaches internal temperature of 165°F and coating achieves maximum crispness.
05 - While chicken bakes, combine green cabbage, red cabbage, carrots, ranch dressing, chives, dill, salt, and pepper in a large bowl. Toss thoroughly until vegetables are evenly coated.
06 - Plate hot chicken tenders alongside ranch slaw. Serve immediately for optimal crispness and temperature.

# Expert advice:

01 -
  • The crust stays crispy even after it cools, which means these tenders survive lunchbox journeys or second-day snacking without turning sad and soggy.
  • You fry and finish in the oven, so the exterior gets maximum crunch while the inside stays impossibly juicy.
  • Ranch slaw balances rich and tangy in one side dish, turning what could be plain protein into a complete, crave-worthy meal.
02 -
  • Don't skip the frying step before baking—it's what creates that shatteringly crispy exterior that distinguishes these from baked-only chicken tenders.
  • If your coating slides off during cooking, your egg wash wasn't wet enough or you didn't press firmly enough when dredging; both matter equally for success.
03 -
  • Pat the chicken dry with paper towels before dredging—moisture is the enemy of crispy coatings, and it's the quickest fix that makes the biggest difference.
  • Make your ranch dressing from scratch with mayo, buttermilk, garlic, herbs, and lemon juice if store-bought versions taste too sweet or processed for your taste.
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