Fried Chicken Tenders with Almond Flour Coating
Crispy ketogenic chicken tenders marinated in pickle juice and coated with almond flour and panko for a low-carb twist on the classic comfort food. The overnight pickle brine keeps the meat incredibly juicy while the dual coating creates an irresistibly crunchy exterior. Perfect for weeknight dinners or game day gatherings when you want indulgent fried chicken without the carbs. Served with a tangy honey mustard dipping sauce that balances sweet and savory flavors.
Ingredients
- 8 chicken fingers
- 24 ounces pickles, juice only
- ¾ cup almond flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 eggs, beaten
- 1 ½ cups panko
- coconut oil
- ½ cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 1 tablespoon barbecue sauce
Instructions
- 1
Place chicken tenders and pickle juice in large zip lock bag and marinate for at least 1 hour
- 2
Mix almond flour, salt and pepper in small bowl
- 3
Create assembly line of three bowls with almond flour mixture, beaten eggs, and panko
- 4
Dredge chicken in almond flour mixture, then egg, then panko until well coated
- 5
Fill saute pan about 2 inches with coconut oil and heat on medium high to 350F
- 6
Place tenders in hot oil and cook about 3 minutes per side until golden brown
- 7
Mix mayonnaise, yellow mustard, lemon juice, honey and barbecue sauce for dipping sauce
Tips
Marinate chicken overnight for maximum flavor penetration and tenderness
Use a thermometer to maintain 350F oil temperature for even cooking
Pat chicken dry before coating to help breading adhere better
Good to Know
refrigerate up to 3 days in airtight container
marinate chicken up to 24 hours, bread and fry day of serving
immediately while hot and crispy
Common Mistakes
maintain oil temperature to avoid soggy coating
pat chicken dry before coating to prevent breading from falling off
do not overcrowd pan to avoid temperature drop
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 425F for 15-20 minutes, flipping halfway through. Spray with oil for crispiness but texture will be different than fried.
What if I do not have pickle juice?
Substitute with buttermilk or regular milk with 1 tablespoon vinegar. Pickle juice adds unique tangy flavor that enhances the coating.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat in 375F oven for 5-7 minutes to restore crispiness rather than microwaving.