I love anything to do with spicy and chicken. Spicy chicken tenders, spicy chicken sandwiches, Nashville hot chicken etc. I just love that combo. These chicken tenders satisfy that craving while being both keto and Whole30! They are spicy, crispy and perfectly juicy on the inside. Dip them in some ranch for the most delicious bite!
- What You Need:
- Chicken Tenderloins
- Almond Flour
- Pork Rinds – these are crushed up in the food processor to make the crispy exterior of the chicken!
- Hot Sauce
- Eggs
- Cayenne
- Garlic Powder
- Salt
- Chili Powder
- Paprika
- Avocado Oil Spray
Tips for This Recipe:
- 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.
Serve these chicken tenders with ranch or blue cheese dressing and a side of celery sticks for a fun appetizer/snack. Or you can serve them over a big salad with lots of veggies and your favorite dressing to make it more of a meal.These chicken tenders are spicy, crispy and perfectly juicy on the inside. Dip them in some ranch for the most delicious bite!
Ingredients
- Chicken Tenderloins
- 1 cup Almond Flour
- 4 cups Pork Rinds Plain▢3 Eggs
- 2 Tbls Hot Sauce
- 2 tsp Salt divided
- 2 Tbls Chili Powder divided
- 1 tsp Cayenne
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- Avocado Oil Spray.
Instructions
- 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 outIn 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 sauceThe 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 excessThen dip into the egg mixtureFinally, dip into the pork rind breadcrumb mixture, fully coating each tenderloinLine 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
