Stop what you are doing and add these Crack Chicken Tenders to your menu! O-M-G! Seriously delicious! We devoured this yummy chicken in no time flat. I mean, how could we not? Chicken tenders seasoned with ranch and wrapped in cheese and bacon. What's not to love?!?! We like to dip them in additional ranch dressing because you can never have too much ranch!!

Are you looking for a new keto chicken recipe that doesn’t actually “feel keto?” Do you know what I mean?  Something that you can feed the kids or your non-keto spouse (maybe on a bun or inside a tortilla) while still staying super low-carb and keto friendly for yourself?

Look no further than our low-carb Keto Crack Chicken Recipe.  It takes less than 30 minutes start to finish, has less than 10 grams of carbs per serving, and only requires a handful of ingredients, making it perfect for a busy weeknight.

These Crack Chicken Tenders are super easy to make. Just season, top with cheese and wrap in bacon. They are ready to bake by the time the oven has preheated. Once the chicken was done baking, I popped it under the broiler to crisp up the bacon a little more. I like my bacon crispy.

Give these Crack Chicken Tenders a try the next time you need a quick lunch or dinner. They are also great for tailgating! You can assemble them ahead of time and refrigerate until ready to bake. We are making them for the game this weekend. I'll assemble the chicken in the morning and pop them in the oven right before the game. Perfect!

What Is Keto Crack Chicken
If you’re new to the Instant Pot or (like me) a little slow on the uptake, you might be wondering what exactly IS keto crack chicken?  I kept seeing it float around my Pinterest boards but had never tried it in real life (IRL as my 11-year old likes to say).

Suffice it to say, the collective brain of the Internet has decided that the delicious combo of ranch seasoning, cheese, and bacon is now simply termed “crack.”

  • 1 c. all-purpose flour
  • 2 lb. chicken tenders
  • 2 c. panko bread crumbs
  • 3 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • 1/2 c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • Ranch dressing, for serving (optional)

  1. Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.
  2. Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 20 to 25 minutes.
  4. Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.
  5. In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.
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