Low Carb Parmesan Chicken Tenders
Crispy, cheesy, and juicy chicken tenders with a low carb Parmesan and almond flour coating. Oven-baked with a quick broil for crunch.
Ingredients
- 1 1/2 lb chicken tenders
- 2 large eggs
- 1 tsp Dijon mustard
- 1/2 cup almond flour finely ground
- 1 cup Parmesan cheese finely grated
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tbsp olive oil for greasing rack or pan
- 1 tbsp fresh parsley chopped, for garnish
- 4 lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet and brush the rack lightly with olive oil.
- Pat the chicken tenders dry with paper towels to help the coating stick.
- In a shallow bowl, whisk the eggs with the Dijon until smooth.
- In a second bowl, mix almond flour, Parmesan, onion powder, garlic powder, paprika, salt, and black pepper.
- Dip each tender in the egg mixture, letting the excess drip off, then press into the Parmesan mixture to coat all sides. Place on the oiled rack.
- Spritz the tops lightly with olive oil if you have a mister for extra browning.
- Bake for 12 to 14 minutes, rotating the pan halfway through, until the chicken is opaque and the coating looks set.
- Switch to broil on high and broil 1 to 2 minutes until the coating is golden and crisp. The internal temperature should reach 165°F (74°C).
- Rest 3 minutes on the rack, then garnish with parsley and serve with lemon wedges.
- Air fryer option: cook at 400°F (205°C) for 8 to 10 minutes, flipping halfway, until crisp and 165°F inside.
Notes
- Use finely grated, powdery Parmesan for the crispiest crust.
- Chill breaded tenders for 10 minutes before baking to help the coating adhere.
- For extra crunch, add a second light dip into the crumb mixture after the first coat.