These low carb crispy chicken tenders are so easy to make and yummy to eat! Just because you are eating a low carb diet doesn’t mean you can’t enjoy crispy chicken tenders.

These chicken tenders fit perfectly into your low carb diet. The bonus is that they are easy to make!

Low Carb Crispy Chicken Tenders:

To begin, slice boneless, skinless chicken breasts in half length-wise. Next, slice into strips.
In a zip-top bag, combine the half & half with the marinade seasonings. Add the chicken strips, squeeze the extra air out, and seal the bag. Mash the bag around to ensure coating all of the chicken strips. Place the bag into a bowl, then refrigerate. This is best done for at least 4 hours, up to overnight.

When you are ready to fry the chicken, remove the strips from the refrigerator and allow to sit while you prepare the pot of oil and breading.

To make the breading, add pork rinds to a zip-top bag, squeeze out the excess air, and seal. Use a meat tenderizer to crush the pork rinds to a powder. Keep moving the bag around to complete this task.

{I find the best pork rinds are the Clancy brand from Aldi. There’s no “icky” after taste.}

Add the rest of the breading ingredients and mix to combine.

Using tongs, remove the chicken strips from the marinade, allowing the excess to drip off.

Add a few strips at a time to the breading, coat thoroughly, and set on a baking sheet. Repeat until all tenders are ready to fry.

Add oil to pot and heat to 350*F.

Fry the tenders until just golden. Remove to a baking sheet with a rack. Once all tenders are fried, bake in a 350*F oven for 10 minutes or so to ensure they are thoroughly cooked.

Serve and enjoy low carb crispy chicken tenders!

These Low Carb Crispy Chicken Tenders are a great addition to a low carb spread!

Yield: 4 servings

Low Carb Chicken Tenders

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Easy to make chicken tenders are back on your low carb menu!

Ingredients

• 2 boneless, skinless chicken breasts
• For the marinade:
• 1/2 cup half & half
• 1 TB Kick'n Chicken seasoning
• 1 ts Kosher salt
• 1 ts black pepper
• 2 TB hot sauce
• For the breading:
• 2 cups pork rinds
• 3/4 cup grated Parmesan cheese
• 1 TBKick'n Chicken seasoning
• 1 ts Kosher salt
• 1 ts black pepper

Instructions

1. Slice chicken breasts in half, lengthwise, then into strips.
2. In a zip top bag, combine half & half, seasonings, and hot sauce. Add the chicken strips and coat.
3. Refrigerate at least 4 hours or overnight.

To make breading:

1. Place pork rinds into a zip top bag, squeeze air out, seal. Use a mallet to crush the pork rinds.
2. Add Parmesan cheese and seasonings.

To bread chicken:

1. Remove chicken strips from marinade, shaking off some of the marinade.
2. Coat in breading mixture.
3. Set aside on cookie sheet while the oil heats up.

To fry chicken strips:

1. Heat oil to 350*F
2. Fry the strips a few at a time.Watch carefully to be sure the breading does not burn.
3. Remove to a rack once the breading is cooked.
4. Bake at 350*F for 10 minutes or so to ensure the chicken tenders are cooked through.

Looking for more recipes like this?!

Since you liked the Low Carb Chicken Tenders, give some more of our favorite low carb recipes a try!

Bacon Wrapped Stuffed Chicken Breast

Chicken Fajita Salad

Easy Homemade Guacamole

Perfect Deviled Eggs

Skinny Chocolate Fudge

Low Carb, High Protein Dark Chocolate Chip Cookies

Super Simple Low Carb Black Raspberry Cheesecake

What’s your favorite low carb meal? Do share! I love to try new recipes!