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
- 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.