Keto Chicken Tenders are breaded with seasoned almond flour and coconut flour instead of breadcrumbs. The hot sauce, tomato paste, and erythritol combine for a mouthwatering sweet and spicy sauce that works as a dip or drizzled on top!
Boneless Skinless Chicken Breasts Eggs | Garlic Powder | Salt | Oil Almond Flour | Coconut Flour
Hot Sauce | Water | Paprika Tomato Paste | Chili Flakes Powdered Erythritol
Cut chicken into strips and set aside. Mix the almond and coconut flour together and in a separate bowl, beat the eggs, then mix in garlic powder and salt.
Dip chicken in the egg mixture, then coat with the breading and repeat once more. Bake until they turn golden brown, then flip and bake 10 more minutes.
Mix all the sauce ingredients in a small saucepan. Simmer for 8-10 minutes, tasting and adjusting for your desired spice level as you go.
Coat tenders with sauce or serve as dipping sauce. Enjoy!
Keto Stuffed Mushrooms