Crunchy Keto Chicken Tenders (No Pork Rinds!)
Harness the power of crushed cheese crisps and buttermilk brine for a grown-up version of the classic finger food!
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.
Nutrition
Calories: 537kcalCarbohydrates: 5gProtein: 76gFat: 22gSaturated Fat: 8gSodium: 1405mgFiber: 1g
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