This recipe for Crispy Keto Chicken Tenders is absolutely delightful! You will probably end up making this recipe at least once a week when you realize how much everyone in the whole family loves it! It was quickly added to our meal rotation with unanimous approval!
4 chicken thighs deboned and cut into 2-3 pieces each
1 1/2 cups almond flour
1/2 teaspoon paprika
1/4 teaspoons onion powder
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
2 tablespoons heavy whipping cream
2 cups oil
Place oil in a heavy pan or deep fryer.
Set heat to medium and allow to heat as you prepare the chicken tenders.
In a small bowl, mix together 1/2 cup of the almond flour with all the seasonings.
Crack the eggs into a second bowl, add the heavy whipping cream and then whisk for 30 seconds.
Dredge the chicken through the almond flour mixture, then the eggs mixture, then repeat through the almond flour.
I had to do this in 3 batches as the almond flour gets wet and clumpy after a while (more so than all-purpose flour).
When the oil is hot, add 3 pieces of chicken at a time and allow to cook for 4-5 minutes each, until cooked through and golden brown, flipping halfway through.
Remove the chicken to a paper-towel lined plate or tray and repeat with the remaining chicken.