As a diabetic chef, I’m always looking for ways to enjoy comfort food without the blood sugar rollercoaster. Chicken tenders? Oh yes, they're still on the menu—just with a few thoughtful twists.
Chicken tenders are naturally low in carbs—it's all about how you season and cook them. My version is baked or air-fried, with a crispy coating that doesn’t rely on refined flour or deep frying.
I use boneless, skinless chicken tenders or sliced chicken breast. Instead of white flour, I use a mix of almond flour and crushed pork rinds or a high-fiber breadcrumb alternative. My homemade Cajun seasoning adds bold flavor without sugar or fillers.
Dredging is different when baking/ airfrying the tenders, always soak the chicken in a milk or egg mixture. I use buttermilk, pickle juice, and a dash of hot sauce. Dredge in the almond flour/spice mixture. Chef's Tip: Always check your sauces and seasonings for hidden sugars or starches. Making them at home means you control what goes in them. Bake at 400°F for 20–25 minutes or air fry at 375°F for 12–15 minutes, flipping halfway. Heres some dipping sauce ideas with low-sugar. Greek yogurt ranch, Spicy mustard sauce, Avocado lime crema. Serve over mixed greens for a hearty salad, with roasted veggies or a cauliflower mash, in a low-carb wrap with crunchy slaw.
My computer isn't letting me upload so I had to rewrite this last minute. I'll post the real one with the updates in a few weeks. I found a raising canes hack im dying to try all tell yall about it. Until then happy cooking!!
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