Whole30 + Keto Spicy Chicken Tenders

These chicken tenders are spicy, crispy and perfectly juicy on the inside. Dip them in some ranch for the most delicious bite!

Course Appetizer, Lunch

Cuisine American

Keyword chicken, dairy free, gluten free, keto, paleo, whole30

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 567kcal

Author Sara

Pre-heat oven to 425' and place wire baking rack over a baking sheet
Add the pork rinds to the food processor and pulse until they are like fine breadcrumbs (if you don't have a food processor, add them to a plastic bag, seal it and gently smash it with a rolling pin until fine breadcrumbs)
Then get 3 separate dishes out
In the first dish, add the almond flour with 1 tsp of salt and 1 Tbls of the chili powder (mix to combine)
The second dish will have the eggs whisked with the hot sauce
The third will have the crushed pork rinds, remaining salt, remaining chili powder, cayenne, garlic powder and paprika (mixed to combine)
Dip each tenderloin into the almond flour mixture and gently shake off the excess
Then dip into the egg mixture
Finally, dip into the pork rind breadcrumb mixture, fully coating each tenderloin
Line on the wire rack over the baking sheet and spray with avocado oil
Bake for 15-18 minutes or until chicken is fully cooked through and outside is nice and crispy

The wire rack on top of the baking sheet helps the air circulate making for crispier spicy chicken tenders. I have also baked them on a parchment lined baking sheet and the tops of the tenders are super crispy but the underside isn't as crispy (but still just as delish)
Make sure to follow the dredging steps in order. This is how you get the best breading that doesn't fall off
Serve these with my homemade ranch dressing for the perfect dip!
If you have leftovers, reheat them in the oven on the wire rack to crisp them back up. Heat at 375' for about 4-5 minutes. You want the breading to crisp up but you don't want the chicken to dry out