Air Fryer Low-Carb Chicken Tenders (Almond-Crusted)
Low carb chicken tenders that are crispy, juicy, and full of flavor. A guilt-free comfort food recipe perfect for keto dinners or snacks.
Ingredients
- Chicken: 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
- Eggs: 2 large
- Almond flour or almond meal: 1.5 cups (fine or medium grind both work)
- Grated Parmesan cheese: 1/4 cup (optional but recommended for extra crispness)
- Spices: 1.5 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Salt and pepper: 1 to 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper
- Cooking spray or oil: Avocado oil or olive oil spray for the basket and tops
- Optional add-ins: 1/2 teaspoon smoked paprika or cayenne for heat; dried Italian herbs for a herby twist
- Dipping sauces: Sugar-free ketchup, spicy mayo, ranch, or a quick garlic yogurt dip
Instructions
- Prep the chicken: Pat the chicken tenders dry with paper towels. Trim any visible tendon ends if needed.
- Preheat the air fryer: Set to 400°F (200°C) for 5 minutes. A hot basket helps crisp the crust.
- Make the coating: In a shallow bowl, mix almond flour, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
- Make the egg wash: In another bowl, whisk the eggs until smooth.
- Coat the tenders: Dip each piece in egg, let excess drip, then press into the almond mixture. Pack the coating on firmly to help it stick.
- Grease the basket: Lightly spray the air fryer basket with oil to prevent sticking.
- Arrange and spray: Place tenders in a single layer without crowding. Lightly spray the tops with oil to encourage browning.
- Air fry: Cook at 400°F (200°C) for 9–12 minutes total, flipping halfway. Tenders are done when internal temp reaches 165°F (74°C) and the crust is deep golden.
- Batch if needed: If your air fryer is small, cook in batches to keep airflow strong and the crust crisp.
- Rest and serve: Let tenders rest 2 minutes. Serve hot with your favorite low-carb dip and a side salad or roasted veggies.
