Harness the power of crushed cheese crisps and buttermilk brine for a grown-up version of the classic finger food!
My partner and I eat a lot of chicken. That’s fairly standard when you’ve embraced a low-carb lifestyle. And while I love grilled and baked chicken, they can get a little boring day after day. A treat both of us loved when we were kids is chicken tenders. We were reminiscing recently about how tasty and satisfying that crispy, deep-fried breading was.
Enter this recipe for crunchy keto chicken tenders! It delivers all the savory flavors and crunchy textures we both remember—sans carbo-load or pork rinds. I don’t mind a handful of pork rinds now and then, but my partner detests them. And I was surprised by how many low-carb recipes use them to mimic flour-based breading. He was adamant about finding an alternative.
Cheese crisps to the rescue! They’re basically just baked cheese, so they’re perfect for these tenders. After crushing them and mixing them with a little almond flour, they bake up into the most delightful breading. And you cannot beat the tender juiciness of chicken that’s been brined in buttermilk. Every crunchy, savory bite took us down memory lane. We dipped ours into homemade ranch dressing, but they’d also be delicious with sugar-free barbecue sauce or low-carb queso.
The magic of buttermilk brine
A buttermilk brine works magic in this keto chicken tender recipe! It gently tenderizes the meat, infuses it with flavor, and helps lock in moisture during baking. The acidity of buttermilk breaks down the chicken’s protein fibers, making the tenders juicier and more succulent while drawing the salt and paprika seasonings deep into the meat. Marinating for several hours allows these benefits to develop, so don’t skimp on it! The brine also creates a “sticky” surface on the tenders that helps the cheese crisp breading cling to the chicken as it cooks. In short, the buttermilk brine ensures every bite is juicy, flavorful, and perfectly seasoned.
How do I store leftovers?
Allow your chicken tenders to cool completely before storing, but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. They’ll also freeze well for up to 3 months. I like to flash freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container or resealable bag. Thaw overnight in the fridge. Reheat in a 350°F oven or air fryer for 5–10 minutes to help restore some of the original crispiness. Avoid microwaving, as it makes the breading soggy.
Similar recipes to try
Hungry for more breaded finger foods that are also low-carb? If you’re into pork rinds, try this Keto Mozzarella Cheese Sticks Recipe that uses them to add big flavor and crunch to the breading. If pork rinds aren’t your thing, consider this Delicious Fried Calamari Recipe that leans on an egg dip and dredge of almond flour, coconut flour, and seasonings instead. Looking for a dippable snack that’s not breaded? Check out these Sausage, Egg, And Cheese Breakfast Meatballs!
Crunchy Keto Chicken Tenders (No Pork Rinds!)
Ingredients
For The Brine:
- 1/2 cup buttermilk
- 1/2 teaspoon paprika
- 1 teaspoon salt
For The Tenders:
- 2 pounds chicken tenders about 8 to 10 pieces
- 4 ounces cheese crisps
- 4 tablespoons almond flour
Instructions
Make The Brine:
- In a large mixing bowl, whisk together the buttermilk, paprika, and salt. Set aside.
Prep The Tenders:
- Remove the tendons in the chicken tenders by pressing a fork down against the tender while you hold the tendon with your fingers or a paper towel. It should slide right out. If yours came with the tendons already removed, skip this step.
Brine The Tenders:
- Place the prepped tenders into the bowl with the buttermilk brine. Stir or toss to coat the tenders evenly in the mixture. Cover and refrigerate for a minimum of 3 hours, up to overnight.
Bread And Bake The Tenders:
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a good coating of nonstick cooking spray. Place a baking rack on the baking sheet.
- Crush the cheese crisps in a plastic bag or food processor. They should be broken up into crumbs but not reduced to dust.
- Transfer the crushed cheese crisps to a pie plate and add the almond flour. Mix together with a fork.
- Press each brined chicken tender into the breading mixture, making sure to coat all sides evenly. Place breaded tenders on the baking rack.
- Bake for 10 minutes. Use tongs to flip the tenders over, then bake for another 10 minutes. A tiny bit of breading may come off or stick to the rack.
- Remove from the oven and let the tenders cool for 5 minutes before serving.
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