I’m going to cut right to the chase – you need to make these grilled chicken tenders immediately. Maybe it’s my craving for a little crunch in my life since I’m eating low carb, or maybe it’s the incredible flavor this grilled chicken tenders recipe produces. Either way… make these!
There are just a few ingredients you’ll need. Some you may have in the house already, others maybe not. This is a low carb breaded bbq chicken recipe, but I’ll make recommendations for ingredient substitutes if you’re not concerned with the carbs.
What You Need to Make Traeger Chicken Tenderloins
To make these you need just a few ingredients – check my recipe card at the bottom for the exact measurements:
- Chicken Tenderloins
- Pickle Juice
- Coconut Flour
- Pork Rinds
How to Make Grilled Chicken Tenders
The key to the amazing flavor of these chicken tenders is brining them in pickle juice for 6-8 hours before you bread them and put them on the grill.
Place the chicken tenders in a container or ziplock bag and then pour pickle juice over them until the tenders are completely submerged. I used about a cup of pickle juice. Seal your container and then place them in the fridge to keep cool.
After 6-8 hours remove the chicken tenders from the brine and pat them dry. Dredge the chicken tenders through coconut flour, then an egg wash, followed by some crushed pork rinds.
To crush the pork rinds I throw them in a zip lock bag and then roll them out using a rolling pin. This gets the pork rind pieces to all be equally sized.
I place the breaded chicken tenders on a grill rack over a foil lined pan, but you can place them directly on the foil if you’d like. If you place the chicken directly on the foil lightly spray the foil with oil first – I use avocado oil.
Once all of the chicken tenders are breaded spray the tops of them with oil too – you could also use a butter spray.
Setup your grill to cook at 425 degrees. I used cherry pellets here but the pellet flavor isn’t going to be that important in this cook. Once the grill is up to temp the chicken tenders will only take about 15 minutes to crisp up on the outside and hit an internal temperature of 165 degrees.
When the grilled chicken tenders are done cooking remove them from the grill and let them rest for a few minutes. The breading on these Traeger chicken tenderloins can be fragile, and the short rest lets the breading firm up.
My favorite way to eat these is to place the chicken tenderloins on some keto bread with pickles, lettuce, cheese, and mayo. It tastes just like a Chik-Fil-A sandwich!!! Seriously ????
These grilled chicken tenders are breaded and low carb! Thanks to a special marinade the flavor in every bite is wonderfully pleasing, and the chicken is super tender.
- 1.5 lbs chicken tenderloins (about 10 pieces)
- 1 cup pickle juice (dill)
- 1/2 cup coconut flour (sub regular flour)
- 1 egg + 1/2 cup water
- 3 ounce bag of pork rinds (sub 1 cup panko bread crumbs)
- Salt/Pepper to taste
- Brine the chicken in pickle juice for 6 to 8 hours.
- Remove chicken from brine and pat dry.
- Dredge chicken through flour, followed by egg wash, and then pork rinds.
- Spray foil lined pan with butter or oil and then place each tenderloin on the pan. Spray the tops of each tenderloin.
- Grill at 425 degrees for about 15 minutes - internal temperature of the chicken should be 165 degrees.
- Let the chicken rest for about 5 minutes before removing from pan.
This is a low carb recipe, but I can't guarantee it will fit your needs if you're following a specialized low carb diet.
I've listed the ingredient alternatives if staying low carb isn't important to you.
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Serving Size:2 Tenders
Amount Per Serving: Calories: 433Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 169mgSodium: 1952mgCarbohydrates: 19gNet Carbohydrates: 19gFiber: 1gSugar: 11gProtein: 57g