Low Carb Baked Chicken Tenders: Crispy, Healthy & Delicious

The Memory Behind This Treat

I remember my grandmother’s kitchen, where we spent lazy Sunday afternoons, surrounded by the comforting aroma of something delicious baking in the oven. One particular afternoon, we decided to make her famous chicken tenders. I was just a kid, perched on a stool, eagerly watching her work magic with simple ingredients. She’d say, “A good meal is like a warm hug,” and I wholeheartedly agreed. Those tenders, golden and crispy, were always the highlight of our gatherings.

☰ Table of contents (tap to open)

The Memory Behind This Treat
How To Make It (Mix & Ingredients)
Make-Ahead & Storage
Best Ingredients & Party Variations
Conclusion
Can I make baked chicken tenders without almond flour?
How do I ensure my baked chicken tenders are crispy?
Can I prep these baked chicken tenders in advance?
Recipe

Fast forward to today, and I’ve brought that magic into my own kitchen with these Low Carb Baked Chicken Tenders. While the traditional recipe was a treat, I’ve swapped the usual breadcrumbs for a delightful blend of almond flour and parmesan. Not only does this keep the carb count low, but it also adds a rich, nutty flavor that pairs perfectly with the tender chicken. Every bite takes me back to those cherished Sundays, but with a modern, health-conscious twist.

Creating these tenders isn’t just about crafting a meal; it’s about reliving those moments of connection. Now, I get to share this experience with my family, and I hope you’ll find the same joy when you make them. Whether you’re preparing for a weeknight dinner or a fun family gathering, these baked chicken tenders offer both nostalgia and nutrition, proving that healthy eating can still feel like a warm hug from the past.

How To Make It (Mix & Ingredients)

Creating these baked chicken tenders is both simple and satisfying, making it a go-to recipe for busy weeknights or meal prep. You’ll start with 1.5 pounds of chicken tenders—or, if you’re like me and always have boneless, skinless chicken breasts on hand, cut them into strips. This flexibility means you can use what you have, cutting down on unnecessary trips to the store.

Baked Chicken Tenders instructions process

Save

Instructions Process of Baked Chicken Tenders

The magic lies in the crispy coating. In one shallow dish, mix together 1 cup of almond flour and 0.5 cup of grated parmesan cheese. The almond flour keeps it low-carb while the parmesan adds a savory depth. Season this mix with 1 teaspoon each of garlic and onion powders, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and just a pinch of 0.25 teaspoon black pepper. These spices give your tenders that flavor punch, ensuring you won’t miss the carbs.

In another bowl, whisk together 1 large egg with 2 tablespoons of heavy cream. This mixture helps the almond flour coating stick seamlessly to the chicken. Dip each chicken strip into the egg wash before rolling it in the dry mix, pressing gently to ensure a good coating. This step is crucial for achieving that coveted crispy texture when you bake them. A light spray of olive oil or a brush of melted butter before they hit the oven helps them turn that perfect golden color. Serve these tenders with a sprinkle of fresh parsley for a pop of color and freshness.

Make-Ahead & Storage

If you’re anything like me, a busy schedule demands meals that don’t compromise on flavor or health. These Low Carb Baked Chicken Tenders are perfect for making ahead and enjoying throughout the week. You can easily prepare the tenders up to the baking step, then refrigerate them for up to 24 hours. When you’re ready to serve, just pop them in the oven and they’ll come out perfectly crispy.

For longer-term storage, freeze the coated but unbaked chicken tenders on a baking sheet until firm, then transfer them to a freezer-safe bag. They’ll stay good for about 2 months. When the craving hits, bake them straight from frozen at 400°F, adding an extra 5–10 minutes to the cooking time. This makes them a fantastic option for those lazy weeknights when you want something delicious without the fuss.

Once baked, store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to revive that delightful crunch. Microwaving is an option, but it can make them a bit soggy—something we all want to avoid! These versatile tenders pair beautifully with a side of roasted veggies or a crisp salad. Check out my other keto-friendly recipes for more ideas on how to round out your meal.

Best Ingredients & Party Variations

When it comes to making the perfect Baked Chicken Tenders, choosing quality ingredients is key. I love using almond flour for its subtle nutty flavor and low-carb profile, making it an excellent alternative to traditional breadcrumbs. Parmesan cheese adds a rich, savory depth that crisps up beautifully in the oven. Opt for freshly grated parmesan if possible—trust me, it makes a difference. When selecting chicken, tenders are convenient, but if you’re slicing from boneless breasts, aim for uniform strips to ensure even cooking.

Now, let’s talk about party variations. Hosting a gathering? Spice things up by offering dipping sauces like a creamy garlic aioli or a tangy homemade mustard. For a flavor twist, consider adding a pinch of cayenne pepper to the coating mix for a bit of heat. Want a Southern flair? Sprinkle in some cajun spices to the almond flour mixture. You can even create a mini slider platter by serving the tenders in lettuce wraps with avocado slices and a dollop of sour cream.

These Baked Chicken Tenders are versatile enough to fit any occasion. Whether it’s a family dinner or a casual get-together, they deliver on flavor without the guilt. Remember, the joy of cooking low-carb is in the creativity, so feel free to experiment with spices and serving styles to keep things exciting!

Save

Serving of Baked Chicken Tenders

Conclusion

There you have it—crispy, healthy, and downright irresistible baked chicken tenders! Making this recipe is like a warm hug from my kitchen to yours. It reminds me of the times my family gathered around the table, sharing laughter and stories while savoring each tender bite. These moments are what cooking is all about—bringing people together in the most delicious way.

I hope you feel inspired to try these baked chicken tenders in your own home. They’re perfect for a cozy dinner or a lively get-together with friends. Don’t be surprised if they become a new family favorite!

If you enjoy this recipe, I’d love for you to join me on my culinary journey. Follow along on social media for more tasty, low-carb creations that make healthy eating a joyous adventure. Happy cooking!

Can I make baked chicken tenders without almond flour?

Absolutely! If you’re not concerned about keeping it low carb, you can substitute almond flour with all-purpose flour. Keep in mind, this will increase the carbohydrate content and slightly alter the flavor. For a gluten-free alternative, try using coconut flour, but reduce the amount by about half since it’s more absorbent. Remember, each flour brings its own character to the table, so enjoy experimenting!

How do I ensure my baked chicken tenders are crispy?

To keep your tenders crispy, bake them on a wire rack set over a baking sheet. This allows air to circulate around the tenders, creating an even crunch. Lightly spraying them with olive oil or brushing with melted butter helps them achieve that golden, crispy texture. Also, don’t forget to flip them halfway during baking for the best results!

Can I prep these baked chicken tenders in advance?

You can definitely prepare and coat the chicken tenders ahead of time. Place them in the refrigerator until you’re ready to bake. For ultimate crispiness, bake them just before serving. This way, they retain that irresistible crunch that we all love in a good chicken tender.

Recipe