If you’ve ever been a fan of coconut shrimp, this recipe’s for you! The classic coconut shrimp gets a twist with chicken and a deep curry flavor that runs throughout. To match alongside it, we pair pork rinds with the chicken to bring the flavors out and allow for a crispy chicken tender. Never thought you’d have crunchy on keto? Think again.

To make the flavors of the chicken nuggets really sing, I decided that a dipping sauce was absolutely mandatory for this. A sweet and spicy mango dipping sauce was created. It’s super creamy and adds everything you want to complete this meal. It’s sweet, it’s got a great kick to it, and the mango flavor that comes through it superb. Think about curries that are made with mango chutney – but condense the cooking time and put it all into the flavor of a chicken tender. Plus its keto. This one is a must try!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-coconut-curry-chicken-tenders/


Coconut Curry Chicken Tenders
24 oz. Chicken Thighs, deboned with skin on (~5 thighs)
1 large Egg
1/2 cup Pork Rinds, crumbled (~1 1/2 oz.)
1/2 cup Unsweetened Shredded Coconut
2 tsp. Curry Powder
1/2 tsp. Coriander
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
Salt and Pepper to Taste

Sweet and Spicy Mango Dipping Sauce
1/4 cup Mayonnaise
1/4 cup Sour Cream
2 tbsp. Sugar Free Ketchup
1 1/2 tsp. Mango Extract
1/2 tsp. Red Pepper Flakes
1/2 tsp. Garlic Powder
1/2 tsp. Ground Ginger
1/4 tsp. Cayenne Pepper
7 drops Liquid Stevia

Nutrition Summary: This makes a total of 5 servings of Keto Coconut Curry Chicken Tenders. Each serving (with sauce) comes out to be 494 Calories, 39.4g Fats, 2.1g Net Carbs, and 29.4g Protein.


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