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  1. These are so packed with flavour! But they didnt come out crispy & the batter didnt really stick to the meat.. any idea on what I how I could improve the next time I make it? Either way its a new fav *_*

    • Hi Marie-Louise, the egg batter usually helps the almond flour stick to the chicken, so make sure it’s covered in egg before moving to the almond flour. Also, did you use parchment paper to cook them on? That can help. Also, you could try putting an oven-safe cooling rack in a pan and then putting the chicken on that to see if they crisp up better for you.

    • Good questions, Marie-Louise. For crispy tenders, try using parchment paper or using a cooking rack (instead of placing the tenders directly on the pan) while baking.

  2. 5 stars
    These chicken tenders look delicious! I love that you used chicken thighs – I bet they are so tender! This is such a great low-carb recipe!

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