If you’ve ever been a fan of coconut shrimp, this recipe’s for you! The classic coconut shrimp gets a twist with chicken and a deep curry flavor that runs throughout. To match alongside it, we pair pork rinds with the chicken to bring the flavors out and allow for a crispy chicken tender. Never thought you’d have crunchy on keto? Think again.
To make the flavors of the chicken nuggets really sing, I decided that a dipping sauce was absolutely mandatory for this. A sweet and spicy mango dipping sauce was created. It’s super creamy and adds everything you want to complete this meal. It’s sweet, it’s got a great kick to it, and the mango flavor that comes through it superb. Think about curries that are made with mango chutney – but condense the cooking time and put it all into the flavor of a chicken tender. Plus its keto. This one is a must try!
Yields 5 servings of Keto Coconut Curry Chicken Tenders
The Preparation
Coconut Curry Chicken Tenders:
- 1 large egg
- 1/2 cup pork rinds, crumbled (~1 1/2 oz.)
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper, to taste
- 24 ounces bone-in, skin-on chicken thighs, deboned, skin on
Sweet & Spicy Mango Dipping Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons low-carb ketchup
- 1 1/2 teaspoons mango extract
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 7 drops liquid stevia
The Execution
1. Pre-heat oven to 400F. Get a cookie sheet with a wire rack ready. In a shallow bowl or plate with lips, beat an egg.
2. In large resealable plastic bag, place pork rinds, coconut and spices.
3. Debone chicken thighs with kitchen shears. Make sure that you leave the skin on the chicken thighs.
4. Cut the chicken thighs into strips (or tenders), lengthwise. This should get around 4 chicken tenders per thigh.
5. Dip half of the chicken into egg and place into bag. Seal and shake to coat. Place chicken on wire rack. Repeat step 4 with the other half of the chicken.
6. Bake on the top rack in the oven for 15 minutes. Remove from the oven, flip each chicken tender, and bake for 20 minutes more.
7. While chicken is cooking, prepare the sauce by mixing together all of the ingredients. Set aside until chicken is finished.
8. Once chicken is ready, remove from the oven and serve immediately.
This makes a total of 5 servings of Keto Coconut Curry Chicken Tenders. Each serving comes out to be 540 calories, 48.7g fats, 2.5g net carbs, and 21.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1/2 cup pork rinds | 91 | 5.7 | 0 | 0 | 0 | 8.7 |
| 1/2 cup unsweetened shredded coconut | 281 | 27.6 | 10.2 | 6.8 | 3.4 | 2.9 |
| 2 teaspoon curry powder | 13 | 0.6 | 2.3 | 2.2 | 0.1 | 0.6 |
| 1/2 teaspoon ground coriander | 3 | 0.2 | 0.5 | 0.4 | 0.1 | 0.1 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1/4 teaspoon onion powder | 2 | 0 | 0.5 | 0.1 | 0.4 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 24 ounce bone-in, skin-on chicken thighs | 1701 | 151.9 | 0 | 0 | 0 | 85.1 |
| 1/4 cup mayonnaise | 374 | 41.2 | 0.3 | 0 | 0.3 | 0.5 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 2 tablespoon low-carb ketchup | 18 | 0 | 1.9 | 0 | 1.9 | 0 |
| 1 1/2 teaspoon mango extract | 19 | 0 | 0.9 | 0 | 0.9 | 0 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1/2 teaspoon garlic powder | 5 | 0 | 1.2 | 0.1 | 1 | 0.3 |
| 1/2 teaspoon ground ginger | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2709 | 243.8 | 22.7 | 10.1 | 12.5 | 106.9 |
| Per Serving (/5) | 542 | 48.8 | 4.5 | 2 | 2.5 | 21.4 |
Keto Coconut Curry Chicken Tenders
Ingredients
Coconut Curry Chicken Tenders:
- 1 large egg
- ½ cup pork rinds crumbled (~1 1/2 oz.)
- ½ cup unsweetened shredded coconut
- 2 teaspoon curry powder
- ½ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
- 24 ounce bone-in, skin-on chicken thighs deboned, skin on
Sweet & Spicy Mango Dipping Sauce:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoon low-carb ketchup
- 1 ½ teaspoon mango extract
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 7 drop liquid stevia
Instructions
- Preheat oven to 400F. Get a cookie sheet with a wire rack ready. Line the baking sheet with foil. Whisk the egg in a shallow bowl or plate with raised edges.
- Place the pork rinds, coconut, and spices in a large, resealable plastic bag.
- Use kitchen shears to debone the chicken thighs. Make sure to leave the skin on!
- Cut the thighs lengthwise into strips (or tenders). Each thigh should yield about four tenders, depending on their size.
- Dip half of the chicken tenders into the egg mixture and place in the bag. Seal and shake to coat. Place chicken on wire rack. Repeat with the remaining chicken.
- Bake for 15 minutes on the top rack. Remove from the oven, flip the tenders over, and bake for 20 more minutes.
- While the chicken is cooking, prepare the sauce by mixing together all of the ingredients. Set aside until the chicken is finished.
- Once the chicken is ready, remove from the oven and serve immediately with the sauce on the side.
