Sriracha Chicken Tenders

Spicy foods are some of my favorite foods; the more heat, the better, in my opinion.  I’ve become a kind of connoisseur of the hot sauce aisle at the grocery store after trying so many different brands and styles of hot sauce.  My personal favorite for a long time now has been sriracha as many other brands of hot sauce (like Frank’s) just do not make food hot enough for me.  There’s only been one instance of regret on my quest to find the perfect hot sauce: I tried Dave’s Insanity Sauce once and used way too much, causing immediate tears and sweating and the inability to finish my eggs that morning.  Sriracha is the perfect amount of heat and goes well with so many different meals, including these delicious keto-friendly chicken tenders.

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I began by gathering my ingredients and pre-heating the oven to 400°F.  I love how simplistic this meal is; only a handful of ingredients makes for an easy weeknight meal.

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Next I combined the pork rinds and parmesan cheese into my food processor and blended until they became a breadcrumb consistency.  This only takes about 10 seconds in my Ninja food processor.

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In a bowl I mixed the mayo and sriracha together.  A lot of people ask me about mayo replacements when I use it in recipes because they do not like the taste.  When this chicken is cooked, you cannot taste the mayo, but I imagine sour cream or even yogurt would work, too.  Feel free to use more or less sriracha to reach your desired level of heat.

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I sprinkled salt and pepper on the chicken tenders before beginning the dipping process.  Alternatively you could use whole chicken breasts or even cut them into nugget-sized pieces.  This would also taste great on chicken thighs for a higher fat content.

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First I dipped each chicken tender into the sriracha mix, coating both sides evenly.

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Next I pressed the chicken into the pork rinds to create a crispy outer layer of crunch.

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I placed each chicken tender on a baking sheet lined with foil that I sprayed with non-stick spray and baked them for 20 minutes until cooked through and golden brown.  How easy is that?!  This chicken is great served on its own with one of my two favorite keto-friendly dipping sauces, Guy’s Spicy BBQ or Wish-Bone’s Chipotle Ranch dressing or as a topper to any salad for lunch or dinner.  The chicken is tender and the crispy exterior makes them taste like an indulgence without the added carbs.  They are not too spicy (I promise!) with just the right amount of heat from the sriracha.  So easy and so delicious!  What are your favorite hot sauces?  Let me know!

Sriracha Chicken Tenders

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1/4 of entire recipe

Sriracha Chicken Tenders

Ingredients

  • 1lb boneless skinless chicken breast tenderloins
  • 1/2c mayo
  • 1/4c sriracha
  • 4tblsp shredded parmesan cheese
  • 28g pork rinds (about 18 pieces)
  • Salt
  • Pepper

Instructions

  1. Pre-heat the oven to 400°F; line a baking sheet with foil and spray with non-stick spray.
  2. Add pork rinds and parmesan cheese to a food processor. Blend until they form a breadcrumb consistency; set aside in a bowl.
  3. In a separate bowl combine mayo and sriracha.
  4. Add salt and pepper to the chicken tenders.
  5. Dip each tenderloin first in the sriracha mix.
  6. Press the chicken into the pork rinds to create a crispy crust.
  7. Add the chicken to the baking sheet and bake for 20 minutes until cooked through and golden brown.

Nutrtional Information

Per serving: 385 calories, 3g total carbs, 3g net carbs, 27g fat, 32g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

Note 2: Serving size depends on the number of pieces of chicken in the 1lb package purchased. The recipe should be divided into 4 servings of 2-3 pieces each, roughly.

https://butterisnotacarb.com/sriracha-chicken-tenders/

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16 Comments

  1. Rachel

    I made this tonight and it was amazing! The only trouble I had was the batter seemed to slip off towards the side of the strips leaving the chicken a little bare on top. Any ideas on what I am doing wrong?

    • Hi Rachel, some of my tenders had the same issue. I think the lack of breadcrumbs can make it a little tricky to make sure it stays on perfectly. My suggestion is to just be gentle with them, perhaps add a little less sauce to the chicken (wipe the excess) and the pork rinds may stay on better. I also sprinkled a few extra pork rind crumbs on them once they were on the baking sheet before putting them in the oven. Hope that helps!

  2. Carolyn

    I’m a little confused about the serving size– it says yields 4/serving size 1. Does that mean a serving is only one piece?

    • Good quetion, Carolyn, it is a bit confusing and I will fix the wording. The whole recipe makes 4 servings (if you use 1lb of chicken tenders) and 1 serving is 1/4th of of that. It is probably 2-3 pieces for a serving, roughly. Depends on the package of chicken you purchase and how many pieces are in there.

  3. Dude! Your print option killed my black ink, and created me 13 pages of scrap paper! But it was a delicious. Listen, find an embedded print conversion thingy.

    If you’re interested in replacing my ink. It’s an antiquated Dell P713w. Thanks.

    • Hi Jonathan. There’s a “print” option in the upper-right corner of the recipe box at the bottom of each post; it should just be a one-page document. Sounds like you printed out the whole page?

  4. Jenny

    Tasted good, but mine came out super soggy…not sure what I did wrong. I think next time I’ll fry them like a regular chicken cutlet.

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