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Almond Flour–Crusted Air Fryer Keto Chicken Tenders

A fine almond flour crust that toasts into a nutty, golden coating with genuine crunch — no breadcrumbs, no deep fryer, and under 3g net carbs per serving.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken tenders or boneless chicken breast cut into
  • 1- inch strips
  • 100 g fine blanched almond flour — not almond meal
  • 2 large eggs
  • 1 tbsp water
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.75 tsp kosher salt
  • 0.25 tsp cayenne — optional
  • Avocado or olive oil spray

Equipment

  • 1 Air fryer
  • 1 Meat thermometer
  • 2 shallow bowls
  • Paper towels
  • 1 Wire rack

Method
 

  1. Pat chicken completely dry with paper towels. If using breast, slice into uniform 1-inch strips for even cooking.
  2. Combine almond flour, garlic powder, smoked paprika, onion powder, salt, pepper, and cayenne in a shallow bowl. Mix thoroughly.
  3. Whisk eggs with water and a pinch of salt in a second shallow bowl.
  4. Dip each piece in the egg wash, allow excess to drip off, then press firmly into the almond flour mixture on all surfaces. Press thoroughly — the coating should feel packed, not dusted.
  5. Preheat air fryer to 400°F (200°C) for 3–5 minutes.
  6. Arrange tenders in a single layer with space between each piece. Spray generously with oil on the top surface.
  7. Cook 5 minutes, flip, spray the second side generously with oil, and cook a further 4–5 minutes until the crust is deep golden and internal temperature reads 165°F (74°C).
  8. Rest 2 minutes before serving. The crust continues setting during this rest.

Notes

Nutrition per serving (approx. 3–4 tenders): 2.5g net carbs
| 32g protein | 16g fat | 285 calories. Use fine blanched
almond flour — almond meal produces a coarse, uneven crust
that browns inconsistently. Oil spray applied twice — before
cooking and after the flip — is essential for even browning
with almond flour.