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5 from 7 votes

Restaurant Style Breaded Chicken Tenders {THM-S, Low Carb}


  • 2 Pounds Chicken Tenders cut into 1/2" thick strips

For the Breading

For Frying


  • Cut your chicken tenders into strips no more than 1/2" thick.
  • Heat refined coconut oil over medium heat in a large skillet (I like to use my iron skillet).
  • In a shallow bowl or pie pan, whisk the 3 eggs.
  • In another shallow bowl or pie pan, mix the Baking Blend with the spices. (You may use the onion powder, garlic salt, paprika, and chili powder, OR use the Tony's Creole Seasoning. You do not want to use both of them!)
  • When oil is heated, dip chicken tenders in egg, then dip/dredge in the baking blend until thoroughly coated.
  • Fry in the hot oil for approximately 3 minutes on each side, or until cooked through.


If you do not have Baking Blend, you can use 1/3 cup each of almond flour, coconut flour, and flax meal.