Dinner

Keto Fried Chicken Tenders Recipe

ByMaya bella December 2, 2025December 2, 2025

Introduction

Keto Fried Chicken Tenders offer a crispy, flavorful alternative to traditional fried chicken without the carbs. Marinated in dill pickle juice and coated with a crunchy pork panko crust, these tenders are perfect for a satisfying low-carb meal.

A white plate on a white marbled texture holds several pieces of golden-brown breaded chicken, each piece crispy with a slightly rough texture and sprinkled with small green herb pieces. In the foreground, a piece of chicken is held by a silver fork, partially dipped into a small clear glass bowl of white creamy sauce topped with green herbs. The plate is decorated with fresh green parsley leaves around the edges, enhancing the warm and inviting look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken tenderloins
24 oz jar dill pickles (use only the juice)
3/4 cup almond flour
1 tbsp paprika
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
2 large eggs
1 1/2 cups pork panko
Avocado oil (for frying)

Instructions

Step 1: Place the chicken tenderloins into a food container and pour the pickle juice over them. Close the lid and shake well to coat. Marinate in the fridge for at least 1 hour or overnight for best flavor.
Step 2: In a small bowl, mix almond flour, paprika, garlic powder, salt, and black pepper.
Step 3: In a second bowl, whisk the eggs until smooth.
Step 4: Pour the pork panko into a third bowl.
Step 5: Remove each chicken tenderloin from the pickle juice. Coat it first with the almond flour mixture, then dip it into the whisked eggs, and finally press it into the pork panko. Repeat with all the tenderloins.
Step 6: Pour about 2 inches of avocado oil into a pan and heat over medium-high until hot. You’ll know it’s ready when a pinch of the leftover almond flour mixture sizzles upon contact.
Step 7: Carefully place the coated chicken tenderloins into the hot oil. Fry for 3 minutes on each side or until they turn golden brown and crispy.
Step 8: Remove the tenders from the oil and let them drain on paper towels. Serve warm with your favorite low-carb sauce.

Tips & Variations

For extra crunch, try double-dipping the tenders in the egg and pork panko before frying.
Swap pork panko with crushed pork rinds if you prefer an even lower carb coating.
Use other seasoning blends like Cajun or Italian herbs to change up the flavor.
Marinating longer enhances tenderness and tanginess from the pickle juice.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to retain crispiness. Avoid microwaving to prevent sogginess.