Keto Coconut Curry Chicken Tenders
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.
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.
Video
Nutrition
Calories: 540kcalProtein: 21.3gFat: 48.7g