Keto Nashville Hot Chicken Tenders with Dill Slaw

Why You’ll Love This Recipe

• Big Nashville heat, zero bread flour: almond flour and pork rinds deliver ultra-crunchy, keto-friendly coating.
• Two cooking methods: shallow-fry for classic vibes or air-fry for a lighter take.
• Balanced plate: fiery cayenne butter meets cool, creamy dill slaw.
• Meal-prep friendly: bread ahead, fry fast, and sauce at the end.

Grocery List

• Produce: Green cabbage, purple cabbage, fresh dill, green onions (optional)
• Dairy: Eggs, heavy cream, unsalted butter, mayonnaise, sour cream
• Pantry: Chicken tenders, pork rinds, blanched almond flour, avocado oil, dill pickles (no sugar added), apple cider vinegar, Dijon mustard, hot sauce, cayenne, smoked paprika, garlic powder, onion powder, celery seed, kosher salt, black pepper, keto sweetener (optional)

Full Ingredients

Chicken Tenders & Keto “Breading”

• 1.5 lb chicken tenders (about 12–16 pieces)
• 2 large eggs
• 2 tbsp heavy cream (30 ml; or unsweetened almond milk)
• 1 tsp Dijon mustard
• 1 tbsp dill pickle juice (unsweetened)
• 1 tsp hot sauce (Franks-style or similar)
• 1 cup blanched almond flour (96 g)
• 1 1/2 cups crushed pork rinds (about 45 g; very fine)
• 1/2 tsp aluminum-free baking powder
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For Frying or Air-Frying

• Shallow-fry: 1 1/2 to 2 cups avocado oil (about 355–475 ml)
• Air-fry: Avocado oil spray

Keto Nashville Hot Butter

• 6 tbsp unsalted butter, melted (85 g)
• 1–2 tbsp cayenne pepper, to taste (1 tbsp = medium-hot; 2 tbsp = Nashville “hot”)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp hot frying oil (for authenticity; or warmed avocado oil if air-frying)
• 1 tsp keto-friendly sweetener (allulose/erythritol), optional

Cool Crunchy Dill Slaw

• 4 cups finely shredded green cabbage (about 300 g)
• 1 cup shredded purple cabbage (about 75 g)
• 1/4 cup finely chopped dill pickles (no sugar added)
• 2 tbsp chopped fresh dill
• 1/2 cup mayonnaise
• 3 tbsp sour cream
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Make the dill slaw

In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon, celery seed, salt, and pepper until smooth. Add green cabbage, purple cabbage, dill pickles, and fresh dill. Toss until evenly coated. Cover and refrigerate at least 15 minutes (the rest time lets the cabbage soften slightly and flavors bloom). Taste and adjust salt or vinegar before serving.

Step 2: Set up dredging stations

In a shallow bowl, whisk eggs, heavy cream, Dijon, dill pickle juice, and hot sauce. In a second bowl, combine almond flour, crushed pork rinds, baking powder, paprika, garlic powder, onion powder, kosher salt, and black pepper. Pat chicken dry with paper towels.

Step 3: Bread the tenders and rest

Dip each tender in the egg mixture, letting excess drip off. Press firmly into the almond flour–pork rind mixture, coating all sides. Place breaded tenders on a wire rack set over a baking sheet. Let them rest 10 minutes to help the coating adhere. This short rest prevents the crust from slipping off during cooking.

Step 4: Cook the tenders (fry or air-fry)

For shallow-frying: Heat 1/2 inch of avocado oil in a heavy skillet (cast iron works great) over medium-high heat to 350°F. Fry tenders in batches, without crowding, 3–4 minutes per side until deep golden and the internal temperature hits 165°F. Transfer to a clean wire rack to drain; keep warm in a 250°F oven if needed.

For air-frying: Preheat air fryer to 400°F for 5 minutes. Lightly spray basket and the tops of the tenders with avocado oil. Cook 7 minutes, flip, spray again, and cook 5–7 more minutes until crisp and 165°F internally. For extra crunch, air-fry 1–2 minutes more.

Step 5: Whisk the Nashville hot butter

In a heatproof bowl, whisk melted butter, cayenne (1–2 tbsp to taste), smoked paprika, garlic powder, kosher salt, black pepper, and keto sweetener if using. Whisk in 2 tbsp hot frying oil (or warmed avocado oil if air-frying) to thin and add that signature glossy, spicy sheen. Keep warm.

Step 6: Sauce the tenders

While the chicken is hot, brush or toss the tenders in the cayenne butter until evenly coated. Brushing gives maximum crispness; tossing gives a saucier finish—your call.

Step 7: Plate and serve

Heap the cool, crunchy dill slaw onto plates. Top with 3–4 hot chicken tenders per person. Garnish with extra fresh dill and dill pickle slices if you like. Serve immediately while the crust is still crackly and the sauce is gleaming.

Pro Tips

• Crush pork rinds very fine (blender or food processor) for a tight, shatter-crisp crust that adheres well.
• Rest the coated tenders 10 minutes before cooking; it’s the difference between clingy crust and flaking.
• Mind your oil temp: 325–350°F keeps the coating crisp without burning. Work in batches and reheat oil between rounds.
• Adjust heat with cayenne: 1 tbsp = medium-hot; 1.5 tbsp = hot; 2 tbsp = true Nashville hot. Start lower and add more to taste.
• For air fryer success, don’t crowd the basket; cook in two batches and give a light oil mist for even browning.

Variations

• No-nut coating: Skip almond flour and use 2 cups finely crushed pork rinds plus 2 tbsp grated Parmesan.
• Dairy-free: Swap heavy cream for unsweetened almond milk; use mayo (2 tbsp) whisked with water (1 tbsp) instead of eggs if needed; use ghee or avocado oil in place of butter.
• Extra-crispy double coat: After the first crumb coat, dip lightly again in egg and then crumbs; rest and cook as directed.

Storage & Make-Ahead

Breaded, uncooked tenders can be refrigerated up to 12 hours on a rack, uncovered, for extra crunch. Cooked tenders keep 3–4 days refrigerated in an airtight container or up to 2 months frozen. Reheat at 375°F: oven 10–12 minutes or air fryer 6–8 minutes until hot and crisp. Slaw keeps best for 1 day (it will soften as it sits); toss again and refresh with a splash of vinegar before serving.

Nutrition (per serving)

Approximate, including slaw and sauce. Air-fried: 600–620 kcal; 41 g fat; 5–7 g net carbs; 52–56 g protein. Shallow-fried: 690–730 kcal; 50–55 g fat (oil absorption varies); 5–7 g net carbs; 52–56 g protein. Estimates will vary based on oil absorption, brands, and portion sizes.