Crispy, crunchy, and downright delicious—I’m on a fried chicken kick lately! These keto chicken tenders are perfect for sharing, and I’ve got a secret ingredient that takes them to the next level—shhh, it’s pickle juice!
When it comes to keto chicken recipes, there’s no shortage of tasty options. If you’re craving something crispy, let me introduce you to my keto fried chicken, keto chicken nuggets, and their best sidekick, keto french fries!
INGREDIENTS
- Pickle juice (enough to fully cover the chicken) [See Note 1]
- 2 pounds chicken tenders [See Note 2]
- ¾ cup crushed pork rinds [See Note 3]
- ¾ cup grated parmesan
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 eggs
INSTRUCTIONS
- Brine – Place the chicken tenders in a large bowl and pour the pickle juice over them, ensuring they are fully submerged. Cover and refrigerate overnight [See Note 4]. When ready, remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
- Preheat & Prep – Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Coating – In one shallow, wide bowl, mix the crushed pork rinds, parmesan, black pepper, smoked paprika, and garlic powder. In a separate bowl, whisk the eggs.
- Dredge & Coat – Dip each chicken tender into the egg mixture, then coat it in the pork rind and parmesan mixture, pressing gently to adhere. Arrange the coated tenders on the prepared baking sheet.
- Bake – Bake for 18-20 minutes, or until the internal temperature reaches 165°F. Cooking time may vary depending on the thickness of your tenders.
- Serve & Enjoy – Pair with your favorite dipping sauce [See Note 5] and dig in!
