Easy to make low-carb taco chicken tenders recipe that goes perfect with my Healthy Taco Salad. With an easy to mix marinade that makes this chicken extra tender. I’ve included recipes for both pan frying and baking so that you can make them either way and I have another post for Air Fryer Taco Chicken with instructions on making them in an air fryer if you would prefer that.
How to Pan Fry Taco Chicken Tenders:
- Place chicken and marinade ingredients in a gallon-sized plastic bag. Press most of the air out and seal. Massage the chicken and marinade ingredients together until the chicken is completely coated.
- Place bag of chicken in the refrigerator for 30 minutes.
- Melt coconut oil in a large skillet over medium heat.
- Add the marinated chicken to the skillet and cook for 7 minutes. Turn chicken tenders over and cook an additional 5 minutes.
- Check the chicken for doneness by slicing one open to make sure the juices are clear.
How to Bake Taco Chicken Tenders:
- Place chicken and marinade ingredients in a gallon-sized plastic bag. Press most of the air out and seal. Massage the chicken and marinade ingredients together until the chicken is completely coated.
- Place bag of chicken in the refrigerator for 30 minutes.
- Preheat oven to 425°.
- Prepare a large baking pan by spraying with a non-stick spray.
- Place marinated chicken on baking pan and bake for 15 minutes.
- To check for doneness slice one of the tenders open and to be sure the juices run clear.
I love how quickly these chicken tenders come together and are low-fuss!
Here are more gluten-free chicken recipes:
Gluten-Free Chicken Salad with Grapes
Lazy Grain-Free Chicken Nuggets
Baked Cajun Chicken Strips
Air-Fryer Taco Chicken Tenders
One-Pan Jamaican Jerk Chicken (Keto)
Low-Carb Taco Chicken Tenders Recipe
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
1 – 1 1/2 lbs chicken tenders
Marinade Ingredients
1 package gluten-free taco seasoning or homemade taco seasoning
2 tablespoons lemon juice
1 tablespoon olive or avocado oil
For Frying
4 tablespoons coconut oil
For Baking:
Non-stick spray
Instructions
Place chicken and marinade ingredients in a gallon-sized plastic bag. Press most of the air out and seal. Massage the chicken and marinade ingredients together until the chicken is completely coated.
Place bag of chicken in the refrigerator for 30 minutes.
For Frying:
Melt coconut oil in a large skillet over medium heat. Add the marinated chicken to the skillet and cook for 7 minutes. Turn chicken tenders over and cook an additional 5 minutes.
To check for doneness slice one open to and the juices should run clear.
For Baking:
Preheat oven to 425°.
Prepare a large baking pan by spraying with a non-stick spray.
Place marinated chicken on baking pan and bake for 15 minutes.
To check for doneness slice one open to and the juices should run clear.
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