Crispy Keto Chicken Tenders

Pat chicken strips dry with paper towels. This helps the coating stick better.

In a shallow dish, whisk together almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper.

In another shallow dish, whisk together the beaten eggs and almond milk.

In a third shallow dish, combine the crushed pork rinds and coconut flour.

Dip each chicken strip first into the egg mixture, letting excess drip off.

Next, dredge the chicken strip in the almond flour mixture, ensuring it's fully coated.

Then, dip it back into the egg mixture briefly.

Finally, coat the chicken strip thoroughly in the pork rind and coconut flour mixture, pressing gently to adhere.

Heat avocado oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.

Once the oil is hot, carefully place chicken tenders in the skillet, ensuring not to overcrowd. You may need to cook in batches.

Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit).

Remove cooked tenders from the skillet and place them on a wire rack set over paper towels to drain excess oil.

Serve immediately with your favorite keto-friendly dipping sauce.