As soon as these come out of the oven, the whole tray disappears before I can even take a bite.

There’s something timeless about a good chicken tender, isn’t there? Growing up in the heart of the Midwest, chicken tenders were a staple at family gatherings and potlucks. This recipe takes a beloved classic and gives it a modern twist by making it low carb, perfect for those who are mindful of their carbohydrate intake. The secret to achieving that irresistible crispy coating without traditional breadcrumbs lies in using almond flour and Parmesan cheese. It’s a dish that brings together the comfort of home-cooked meals with a nod to contemporary dietary preferences.

These crispy baked chicken tenders pair beautifully with a fresh garden salad, perhaps with a tangy vinaigrette to complement the savory flavors of the chicken. For a heartier meal, consider serving them alongside roasted vegetables or a creamy cauliflower mash. And don’t forget a side of homemade ranch or honey mustard for dipping, which adds a delightful touch to each bite.

Servings: 4

1 pound chicken tenders
1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
2 large eggs
2 tablespoons water
Cooking spray or olive oil