Keto Coconut Curry Chicken Tenders
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Keto Coconut Curry Chicken Tenders
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This makes a total of 5 servings of Keto Coconut Curry Chicken Tenders. Each serving (with sauce) comes out to be 494 Calories, 39.4g Fats, 2.1g Net Carbs, and 29.4g Protein.
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Ingredients
Coconut Curry Chicken Tenders
- 24 oz. chicken thighs deboned with skin on (~5 thighs)
- 1 large egg
- ½ cup pork rinds crumbled (~1 1/2 oz.)
- ½ cup unsweetened shredded coconut
- 2 tsp. curry powder
- ½ tsp. Coriander
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- salt and pepper to taste
Sweet and Spicy Mango Dipping Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp. sugar free ketchup
- 1 ½ tsp. mango extract
- ½ tsp. red pepper flakes
- ½ tsp. garlic powder
- ½ tsp. ground ginger
- ¼ tsp. cayenne pepper
- 7 drops liquid stevia
Instructions
- 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. Debone chicken thighs with skin on, then cut chicken into strips.
- In large resealable plastic bag, place pork rinds, coconut and spices. Add chicken and shake.
- Place tenders on wire rack and bake for 15 minutes. Flip each tender, them bake for 20 minutes more.
- Combine all sauce ingredients and mix together. Serve with chicken tenders.
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