# Ingredient list:
→ Chicken Tenders
01 - 1 pound chicken tenders
02 - 1 large egg
03 - 2 tablespoons heavy cream
04 - 1 cup grated Parmesan cheese
05 - 1 cup almond flour
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons 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 tablespoon chopped fresh chives
16 - 1 tablespoon chopped fresh dill
17 - Salt and pepper to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl, whisk together egg and heavy cream. In another shallow dish, combine Parmesan cheese, almond flour, garlic powder, smoked paprika, salt, and black pepper.
02 - Dip each chicken tender into the egg mixture, then dredge in the Parmesan-almond mixture, pressing firmly to ensure complete coating.
03 - Heat olive oil in a large non-stick skillet over medium-high heat. Working in batches to avoid overcrowding, fry coated chicken tenders for 2-3 minutes per side until golden and crispy.
04 - Transfer browned tenders to the prepared baking sheet. Bake for 10-12 minutes until chicken is cooked through and coating remains crisp.
05 - While chicken bakes, combine green cabbage, red cabbage, carrots, sugar-free ranch dressing, chives, and dill in a large bowl. Toss thoroughly until all vegetables are evenly coated. Season with salt and pepper to taste.
06 - Plate hot chicken tenders alongside the ranch slaw and serve immediately.
