A keto-friendly recipe for crispy lemon pepper ranch chicken tenders, perfect for a salad or as a standalone dish. The tenders are seasoned, coated for crunch, fried, and then tossed in a buttery, zesty, and spicy sauce.
For the tenders, season them lightly with adobo, garlic powder, and onion powder. Then, toss them in 1 tablespoon of baking powder and 1 tablespoon of corn starch for crunch (you can omit cornstarch and use unflavored protein powder or keto flour to keep it clean keto). For the sauce, melt 1 stick of butter and mix in 2 tablespoons of lemon pepper, 1 tablespoon of spicy ranch mix, 1 tablespoon of fresh parsley, and fresh lemon juice from one lemon. Next, fry the tenders in your preferred oil (such as avocado oil). Once cooked, toss the fried tenders in your prepared sauce and enjoy.
