Everyone loves chicken tenders, so do I. But hand on heart, they are neither diet nor very healthy. That’s the way it is; sometimes our taste cells win over our common sense, and we eat them anyway in worst case accompanied by french fries out of burned oil. But I have some good news for you! You can make your own, healthy and great tasting chicken tenders, due to which you don’t have to feel guilty anymore. Sounds good? This keto receipt will blow your mind.
As a side dish, you can be very creative as this chicken fits with so many. You can bet on simple raw veggies selecting according to your taste, or make one of the delicious version of purees, you can find in the section “low carb side dishes.” I like the combination with avocado puree. Also french fries out of sweet potatoes, they are delicious, and even all the kids will love them.
I very recommend marinating the chicken overnight in a refrigerator, so you get the perfect tenderized meat. If you don’t have enough time, put it in at least for the time you have. What I do, I always marinate more, as we can eat. Then I fry only the part for our one meal and have a feast for the next day also. I am a fan of saving time whenever I can and eating chicken tenders twice in a row isn’t a big problem 🙂 It is also a quick option when you need to prepare food for a party with friends. And I assure you, they will love it.
- 300g/ 10 oz chicken breasts sliced into 2,5cm/ 1-inch thick strips
- For the marinade:
- 2 cloves garlic minced
- 1 tablespoon olive oil extra virgin
- 200ml/ 1 cup Greek Yogurt
- Himalayan Salt, Pepper
- For the coating:
- 70g/ half cup almond flour
- 1 teaspoon red pepper
- Himalayan Salt
- For frying:
- Butter/ Lard/ Olive Oil
- Put the chicken strips in a bowl and mix them properly with garlic, olive oil, yogurt, salt, and pepper so that you cover all the meat equally.
- Put it preferably overnight in the refrigerator to rest – the longer, the better.
- After the meat rested, mix almond flour, red pepper, and Himalayan salt in a large bowl. Dredge the chicken in the flour, coating thoroughly. Shake off excess flour and put on a plate.
- Set the chicken for a five minutes rest. It will help the coating stick better.
- Meanwhile, heat fat in a pan using medium heat.
- Add about five pieces at a time and fry until getting golden-brown around 6-8 minutes, turn in between. (Be careful, red pepper in the coating causes faster burning)
- Bon appetite!