Keto Crispy Parmesan Chicken (Printable)

Juicy chicken tenders with a crunchy Parmesan-almond coating paired with creamy ranch slaw.

# What You Need:

→ Chicken Tenders

01 - 1 lb chicken tenders
02 - 1 large egg
03 - 2 tbsp heavy cream
04 - 1 cup grated Parmesan cheese
05 - 1 cup almond flour
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 2 tbsp 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 tbsp chopped fresh chives
16 - 1 tbsp chopped fresh dill
17 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk together the egg and heavy cream until well combined.
03 - In another shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
04 - Dip each chicken tender into the egg mixture, then dredge in the Parmesan-almond mixture, pressing firmly to ensure complete coating.
05 - Heat olive oil in a large non-stick skillet over medium-high heat. Fry the coated chicken tenders in batches for 2-3 minutes per side until golden and crispy.
06 - Transfer browned tenders to the prepared baking sheet. Bake for 10-12 minutes until chicken is cooked through and coating remains crisp.
07 - While chicken bakes, combine green cabbage, red cabbage, carrots, ranch dressing, chives, dill, salt, and pepper in a large bowl. Toss thoroughly to coat vegetables evenly.
08 - Serve hot chicken tenders alongside the ranch slaw immediately.

# Expert Tips:

01 -
  • The contrast between the crispy, umami-rich crust and the juicy chicken inside feels indulgent even though you're staying true to your low-carb goals.
  • Ranch slaw brings a cool, tangy counterpoint that prevents the whole plate from feeling heavy or one-note.
  • It comes together faster than takeout, and your kitchen smells infinitely better than any delivery box.
02 -
  • The two-stage cooking method of frying then baking is essential, skipping the oven step leaves the inside raw or the outside soggy.
  • Don't make the slaw more than a few hours ahead because the cabbage gradually releases water and dilutes everything.
  • If your coating slides off during frying, your oil temperature dropped, make sure it's actually hot enough before adding the next batch.
03 -
  • Pat your chicken tenders completely dry before dipping, any surface moisture prevents the coating from adhering properly and frying evenly.
  • If almond flour browns too quickly, lower your heat slightly and extend the frying time by thirty seconds per side, you want golden not burnt.
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