# Components:
→ Chicken Tenders
01 - 1 lb chicken tenders
02 - 1 large egg
03 - 2 tbsp heavy cream
04 - 1 cup grated Parmesan cheese
05 - 1 cup almond flour
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 2 tbsp olive oil for frying
→ Ranch Slaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1/2 cup shredded carrots
14 - 1/2 cup sugar-free keto-friendly ranch dressing
15 - 1 tbsp chopped fresh chives
16 - 1 tbsp chopped fresh dill
17 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk together the egg and heavy cream until well combined.
03 - In another shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
04 - Dip each chicken tender into the egg mixture, then dredge in the Parmesan-almond coating, pressing firmly to ensure complete coverage.
05 - Heat olive oil in a large non-stick skillet over medium-high heat. Fry the coated chicken tenders in batches for 2-3 minutes per side until golden and crispy.
06 - Transfer browned tenders to the prepared baking sheet. Bake for 10-12 minutes until chicken is cooked through and coating remains crisp.
07 - While chicken bakes, combine green cabbage, red cabbage, carrots, ranch dressing, chives, dill, salt, and pepper in a large bowl. Toss thoroughly to coat all vegetables.
08 - Serve hot chicken tenders alongside the ranch slaw immediately.
