Air Fryer Chicken Tenders – Low-Carb and Gluten-Free
Crispy almond flour chicken tenders made in the air fryer and finished with a buffalo butter sauce. Low-carb and gluten-free.
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.
Notes
Use fine blanched almond flour. For extra flavor, add 1/4 cup grated Parmesan to the coating. Refrigerate leftovers up to 3 days and reheat in the air fryer at 360°F. Nutrition is an estimate for 3 tenders with sauce.