Keto Parmesan Crusted Chicken (Printable Version)

Juicy tenders with a crunchy Parmesan-almond crust served alongside creamy, tangy ranch slaw for a low-carb meal.

# What You'll Need:

→ Chicken Tenders

01 - 1 lb chicken tenders
02 - 1 large egg
03 - 2 tbsp heavy cream
04 - 1 cup grated Parmesan cheese
05 - 1 cup almond flour
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 2 tbsp olive oil for frying

→ Ranch Slaw

11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1/2 cup shredded carrots
14 - 1/2 cup sugar-free keto-friendly ranch dressing
15 - 1 tbsp chopped fresh chives
16 - 1 tbsp chopped fresh dill
17 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk together the egg and heavy cream until well combined.
03 - In another shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
04 - Dip each chicken tender into the egg mixture, then dredge in the Parmesan-almond mixture, pressing firmly to ensure even coating.
05 - Heat olive oil in a large non-stick skillet over medium-high heat. Fry the coated chicken tenders in batches for 2 to 3 minutes per side until golden and crispy.
06 - Transfer browned tenders to the prepared baking sheet. Bake for 10 to 12 minutes until chicken is cooked through and coating is crispy.
07 - While chicken bakes, combine green cabbage, red cabbage, carrots, ranch dressing, chives, dill, salt, and pepper in a large bowl. Toss well to coat evenly.
08 - Arrange hot chicken tenders on plates alongside the ranch slaw and serve immediately.

# Expert Tips:

01 -
  • The Parmesan-almond crust gets genuinely crispy without any flour or carb-heavy binders, giving you that satisfying crunch you've been missing.
  • Ranch slaw adds a cool, creamy contrast that makes the whole meal feel restaurant-quality but takes barely five minutes to toss together.
  • It's keto-friendly but tastes indulgent enough that nobody watching their carbs feels like they're eating "diet food."
02 -
  • Don't skip the oven step—frying alone won't cook the chicken through, and you'll end up with raw or rubbery centers.
  • Let the coated tenders sit in the fridge for at least 15 minutes before frying if you have time; the coating adheres better to cold chicken and stays on during cooking.
03 -
  • Add a pinch of cayenne pepper to the coating mixture if you like a subtle heat—it doesn't overpower the Parmesan but adds a nice complexity.
  • Don't let the oil temperature drop between batches; if it cools down, your second batch won't crisp up as nicely, so wait for it to shimmer again before continuing.
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