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Keto “Breaded” Chicken Tenders

Down here in the south, fried food is everywhere! It’s expected, loved, and judged! Our kiddo’s favorite is chicken tenders, she has a ranking system that she judges all chicken tenders by everywhere she goes. So I knew from the beginning that chicken tenders would have to have a place in our keto kitchen!

Ingredients in products are important to me. Keeping my carb count as low as possible each day is also very important to me. Making keto food my family loves is also extremely important to me! When I can tie all of that together with quick and easy, it’s a no brainer!

So we use Pork King Good pork rind crumbs instead of flour or bread crumbs to “bread” our chicken tenders! And even though I’m from the south, I bake them in the oven! Could this be done in an air fryer? Absolutely! A deep fryer? Sure! But mine are baked, just personal preference since I can’t stand a greasy mess or extra appliances to clean.

Kitchen Items Needed:



  • Preheat oven to 375 degrees.
  • In one meal prep container, whisk an egg until it is consistent throughout.
  • In the other prep container, mix together Pork King Good crumbs, Ranch powder, a couple shakes of Tony Chacherie’s, and Parmesan.
  • Line your baking pan with non-stick foil (non-stick side up).
  • Coat the chicken tender in egg on all sides, then coat in the crumb mixture on all sides and place on your foil-lined baking pan.
  • Repeat until all tenders are coated.
  • Place the baking pan in the oven (375 degrees) for 15-20 minutes (or until the internal temperature of the chicken reaches 165 degrees).

Macros per 2 chicken tenders: 1g Net Carb, 15g Fat, 54g Protein and 348 calories.

Find this recipe already built for you in Carb Manager as ‘Pork King Tenders (Duhon)’.

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