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Keto Coconut Curry Chicken Tenders

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.

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

    Cup of Yum
  1. Pre-heat oven to 400F. Get a cookie sheet with a wire rack ready.
  2. In a shallow bowl or plate with lips, beat an egg. Debone chicken thighs with skin on, then cut chicken into strips.
  3. In large resealable plastic bag, place pork rinds, coconut and spices. Add chicken and shake.
  4. Place tenders on wire rack and bake for 15 minutes. Flip each tender, them bake for 20 minutes more.
  5. Combine all sauce ingredients and mix together. Serve with chicken tenders.