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–+ servings

Baked Chicken Tenders (Low Carb & Crispy)

Golden, crunchy oven-baked chicken tenders made with almond flour and a little Parmesan—juicy inside, crisp outside, and ready in about 30 minutes. Perfect for quick dinners, lunch prep, or snacking with your favorite dips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 people
Calories 210 kcal

Ingredients
  

  • 1 lb chicken tenderloins (or chicken breasts cut into strips)
  • 2 large eggs, beaten
  • 1 cup fine almond flour
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked optional)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
  • olive oil spray or light drizzle of olive oil
  • lemon wedges, for serving (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and set a wire rack on top for extra crispness.
  • Pat chicken very dry with paper towels. If using chicken breasts, slice into even strips so they cook uniformly.
  • In one shallow bowl, beat the eggs. In a second bowl, mix almond flour, Parmesan, garlic powder, paprika, salt, pepper, and dried parsley.
  • Dip each chicken piece in egg, letting excess drip off, then dredge in the almond flour mixture. Press gently so the coating adheres. Place on the rack.
  • Lightly spray or brush the tops with olive oil. Bake for 18–22 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).
  • Optional: Broil 1–2 minutes for extra crunch. Rest 3–5 minutes to set the crust. Serve with lemon wedges and your favorite dips.

Nutrition

Serving: 2tendersCalories: 210kcalCarbohydrates: 3gProtein: 26gFat: 11gSaturated Fat: 3gSodium: 320mgFiber: 1g
Keyword baked chicken tenders, Easy Dinner, Gluten-free, keto, Low-Carb, Meal Prep
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