Crispy Keto Chicken Tenders


4 chicken thighs, deboned and cut into 2-3 pieces each
1 1/2 cups almond flour
1/2 teaspoon paprika
1/4 teaspoons onion powder
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon dried sage
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
2 eggs
2 tablespoons heavy whipping cream
2 cups oil


  • Place oil in a heavy pan or deep fryer.
  • Set heat to medium and allow to heat as you prepare the chicken tenders.
  • In a small bowl, mix together 1/2 cup of the almond flour with all the seasonings.
  • Crack the eggs into a second bowl, add the heavy whipping cream and then whisk for 30 seconds.
  • Dredge the chicken through the almond flour mixture, then the eggs mixture, then repeat through the almond flour.
  • I had to do this in 3 batches as the almond flour gets wet and clumpy after a while (more so than all-purpose flour).
  • When the oil is hot, add 3 pieces of chicken at a time and allow to cook for 4-5 minutes each, until cooked through and golden brown, flipping halfway through.
  • Remove the chicken to a paper-towel-lined plate or tray and repeat with the remaining chicken.
  • Serve and enjoy!


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