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Air Fryer Keto Chicken Tenders (Almond Flour)

Chicken tenders coated in seasoned almond flour over an egg wash and air fried to a golden, breadcrumb-free crunch. Pressing the coating on and resting it is what keeps it from sliding off.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken tenders or breasts sliced into 1-inch strips
  • 1 cup fine almond flour not almond meal
  • 2-3 tbsp grated Parmesan optional
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 large eggs
  • avocado oil spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat thermometer
  • Paper towels

Method
 

  1. Preheat the air fryer to 400°F (205°C) for 3 to 5 minutes.
  2. Combine the almond flour, Parmesan, salt, garlic powder, onion powder, smoked paprika, and black pepper in a shallow bowl. Beat the eggs with a splash of water in another.
  3. Pat the tenders dry. Dip each in egg, let it drip, then press firmly into the almond flour. Shake off loose bits.
  4. Spray both sides of each coated tender lightly with avocado oil.
  5. Arrange in a single layer without touching. Cook 8 to 10 minutes, flipping halfway, until golden and 165°F inside.
  6. Rest 2 minutes so the coating sets.

Notes

Fine almond flour, not meal: meal is coarse and stays gritty.
Press, don't sprinkle: packing the coating on is what makes it stick.
Don't crowd: space between tenders is the difference between crisp and steamed.
From frozen: bread, freeze in a single layer, then air fry at 380°F for 12 to 15 minutes.