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Parmesan Ranch Buffalo Chicken Tenders

This keto-friendly recipe brings heat, spice, and flavor to your average chicken tender. Courtesy of @dat_keto_lady

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  • 3 boneless skinless chicken breasts, cut into tenders
  • 1 egg 
  • 1/2 cup heavy whipping cream
  • 1 cup pork rinds, crushed
  • 1/4 cup Parmeson cheese
  • 1/2 tsp. salt 
  • 1 tsp. pepper 
  • 1/2 tsp. cajun seasoning 
  • 1/4 tsp. onion powder 
  • 1/4 tsp. garlic powder 
  • 1 tsp. parsley 
  • Oil (optional if deep frying and not using air fryer) 
  • Moore's Creamy Buffalo Ranch sauce 


  1. In a mixing bowl, add egg and heavy whipping cream. Beat with a fork. 
  2. In another bowl, add pork rinds, Parmesan cheese, and powdered seasonings.
  3. Dip each tender into liquid mixture first, then dredge in pork rind "crunchy" batter. Continue until all tenders have been coated.
  4. Lay them flat in the air fryer. 
  5. Cook on 350 degrees for 12 minutes, or until the center of the chicken is done. 
  6. Toss tenders in sauce and serve. 

Optional cooking method: 

Prepare the same way, but don't use an air fryer. In a pan, heat oil and cook on each side for five minutes. Remove from oil, and set on a rack to drain.