Keto Crispy Parmesan Chicken Tenders (Print Version)

Crunchy Parmesan-almond coated chicken tenders served with creamy, tangy ranch slaw for a flavorful low-carb dish.

# What You'll Need:

→ Chicken Tenders

01 - 1 lb 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

→ 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 and line a baking sheet with parchment paper. In a shallow bowl, whisk together egg and heavy cream. In a separate 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 thoroughly in the Parmesan-almond mixture, pressing gently to ensure even coating.
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.
04 - Transfer browned tenders to the prepared baking sheet. Bake for 10-12 minutes until chicken reaches internal doneness and coating becomes fully crisp.
05 - Combine green cabbage, red cabbage, carrots, sugar-free ranch dressing, chives, and dill in a large bowl. Toss thoroughly to distribute dressing evenly. Season with salt and pepper to taste.
06 - Plate hot chicken tenders alongside prepared ranch slaw and serve immediately.

# Additional Tips::

01 -
  • The crust stays impossibly crispy without any flour or breadcrumbs, thanks to the almond-Parmesan combo that actually tastes better than the traditional version.
  • Everything comes together in under 40 minutes, which means dinner on the table before you've even thought about ordering takeout.
  • The ranch slaw isn't just a side dish—it's a cooling, tangy contrast that makes each bite feel complete.
  • It's genuinely satisfying for keto without any of the weird aftertaste some low-carb meals leave behind.
02 -
  • The egg-cream mixture is thinner than traditional egg wash, but that's exactly why it works—it clings to the chicken without sliding off and leaves room for the Parmesan crust to really adhere and brown properly.
  • Don't skip the hybrid cooking method of pan-frying then oven-finishing; frying alone can burn the outside before the chicken cooks through, while pure baking won't give you that golden, crispy crust you're after.
  • If your slaw seems dry after tossing, you might need a touch more dressing—the vegetables release liquid as they sit, so start conservatively and adjust to taste.
03 -
  • Pat your chicken tenders completely dry before coating them—any moisture will keep the crust from crisping properly and can cause splattering in the oil.
  • Use a meat thermometer if you're unsure; chicken tenders are done at 165°F, which takes the guesswork out of the oven-finishing stage.
  • Make the slaw dressing ahead and let the vegetables sit in it for 30 minutes if you have time—this mellows the rawness and lets all the flavors marry together.
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