Crispy, golden chicken tenders do not have to mean breadcrumbs or a deep fryer. These Air Fryer Chicken Tenders swap the usual breading for a savory almond flour coating, so they are naturally low-carb and gluten-free, and they still come out crunchy outside and juicy inside. A quick buffalo-style butter sauce ties it all together. Cook them in about 30 minutes for a weeknight dinner, game-day platter, or meal prep. If you love saucy chicken tenders, you might also try my Air Fryer Honey Butter Garlic Chicken Tenders.
Table of Contents
Why This Air Fryer Chicken Tenders Recipe Works
- Low-carb crunch: almond flour has far fewer carbs than breadcrumbs, and it toasts to a nutty golden brown in the hot air.
- Naturally gluten-free: no wheat flour or panko, so it suits gluten-free eating when you choose a gluten-free hot sauce.
- Juicy every time: the air fryer cooks tenders quickly at high heat, so the chicken stays moist.
- Little oil needed: a light spray is all it takes, with no deep frying.
Almond flour is simply finely ground blanched almonds, so it browns quickly and can burn if the heat is too high. That is why the tenders cook at 390°F and get flipped halfway.
Ingredients for Air Fryer Chicken Tenders
- 2 large eggs
- 1 cup blanched almond flour (fine, not almond meal)
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 chicken tenders (about 1 1/2 pounds), patted dry
- Olive oil cooking spray
For the buffalo butter sauce:
- 2 tablespoons butter
- 1/4 cup hot sauce
- 1 tablespoon honey (or a sugar-free sweetener for strict keto)
- 1 tablespoon tomato paste
- Pinch of black pepper
How to Make Air Fryer Chicken Tenders
Step 1: Set Up the Breading Station
Crack the eggs into a shallow bowl and beat them well. In a second shallow bowl, stir together the almond flour, garlic powder, parsley, smoked paprika, salt, and pepper. Pat the chicken tenders dry so the egg and coating stick.
Step 2: Coat the Chicken
Dip each tender in the egg, letting the excess drip off, then press it firmly into the almond flour mixture on both sides. Place the coated tenders on a clean plate. Pressing helps the coating stay put during cooking.
Step 3: Preheat and Prep the Air Fryer
Preheat the air fryer to 390°F and spray the basket lightly with olive oil spray so the coating does not stick.
Step 4: Air Fry in Batches
Arrange the tenders in a single layer with a little space between them, and spray the tops with oil. Air fry for 7 minutes, flip, spray the other side, and cook 4 to 5 minutes more, until crisp and golden. Cook in batches so the basket is never crowded. Chicken is done when it reaches an internal temperature of 165°F, as recommended in USDA guidance on safe cooking temperatures.
Step 5: Make the Buffalo Sauce
While the last batch cooks, melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, honey, tomato paste, and pepper, and simmer on low for 2 to 3 minutes until smooth and slightly thickened.
Step 6: Sauce and Serve
Transfer the tenders to a platter and drizzle with the sauce, or serve it on the side for dipping so the coating stays crisp.
How to Serve Air Fryer Chicken Tenders
Serve the tenders hot with extra sauce, celery sticks, and a cool dip. My Creamy Ranch Dill Pickle Dip is a fun match for the buffalo heat. For a full low-carb dinner, add a green salad, roasted broccoli, or cauliflower rice. They also work chopped into a lettuce wrap or over a salad. If you enjoy game-day snacks, pair them with my Air Fryer Buffalo Chicken Egg Rolls.
How to Store and Reheat Leftovers
Cool the tenders and store them, with the sauce kept separate, in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 360°F for 4 to 5 minutes, or until hot and crisp again. The microwave works in a pinch but softens the coating. To freeze, arrange cooked tenders on a tray until solid, transfer them to a freezer bag, and reheat from frozen in the air fryer for about 8 minutes.
Tips and Variations
- Use blanched almond flour, not almond meal. Almond meal is coarser and browns unevenly.
- Do not crowd the basket. Tenders that touch will steam instead of crisp.
- Add 1/4 cup grated Parmesan to the almond flour mixture for extra flavor and browning.
- Check your hot sauce, broth, and spice labels if you need strictly gluten-free food.
- For a nut-free version, use crushed pork rinds. Whole wheat or panko breadcrumbs also work, though they make the recipe higher in carbs.
- Cut chicken breasts into 1-inch strips if you cannot find tenders. Thicker pieces may need an extra 2 to 3 minutes.
- Pat the chicken very dry before dipping, since surface moisture is the main reason coating slides off.
- Want no coating at all? Try my Air Fryer Chicken Tenders (No Breading).
Frequently Asked Questions
Are these chicken tenders really low-carb?
Yes. The almond flour coating is far lower in carbs than breadcrumbs. Using a sugar-free sweetener in the sauce keeps it strictly keto-friendly.
Why is my coating falling off?
The chicken was probably wet, or the coating was not pressed on firmly. Pat the tenders dry, let the excess egg drip off, and press the almond flour on well.
Can I make them in the oven?
Yes. Bake on a wire rack set over a baking sheet at 425°F for 18 to 22 minutes, flipping once, until the chicken reaches 165°F.
How do I keep the tenders from drying out?
Do not overcook them. Check the internal temperature at the 10-minute mark, and remove them at 165°F.
Can I use frozen chicken tenders?
Thaw them completely in the refrigerator first, then pat them dry before breading.
Air Fryer Chicken Tenders
Ingredients
Main Ingredients
- 2 large eggs
- 1 cup blanched almond flour Fine blanched almond flour, not almond meal.
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 12 chicken tenders (about 1 1/2 pounds) Patted dry.
- olive oil cooking spray
- 2 tablespoons butter For the sauce.
- ¼ cup hot sauce Check the label for gluten-free.
- 1 tablespoon honey Or a sugar-free sweetener for strict keto.
- 1 tablespoon tomato paste
- pinch of black pepper For the sauce.
Instructions
Cooking
- Beat the eggs in a shallow bowl. In a second bowl, stir together the almond flour, garlic powder, parsley, smoked paprika, salt, and pepper.
- Pat the chicken tenders dry. Dip each in the egg, let the excess drip off, then press firmly into the almond flour mixture on both sides.
- Preheat the air fryer to 390°F and spray the basket with olive oil spray.
- Arrange the tenders in a single layer and spray the tops. Air fry 7 minutes, flip, spray the other side, and cook 4 to 5 minutes more until crisp and the chicken reaches 165°F. Cook in batches.
- Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, honey, tomato paste, and pepper and simmer on low for 2 to 3 minutes.
- Transfer the tenders to a platter, drizzle with the sauce or serve it on the side, and serve warm.
