Ingredients
- 1 large egg
- 1 tablespoon mayonnaise
- ¾ cup almond flour
- ¾ cup grated Parmesan cheese
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 1½ pounds boneless, skinless chicken breast cut into 12 strips
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your air fryer to 400°F. Ensure the basket is clean and lightly greased.
- In a shallow bowl, whisk together the egg and mayonnaise until well combined. This mixture will help the breading stick to the chicken.
- In a separate shallow bowl, mix the almond flour, grated Parmesan cheese, garlic salt, garlic powder, onion powder, Italian seasoning, black pepper, and paprika. This blend will give your chicken tenders a crispy coating.
- Dip each chicken strip into the egg mixture, ensuring it's fully coated. Then, dredge the strips in the almond flour mixture one at a time, pressing gently to adhere the breading. Shake off any excess. Gently brush the melted butter onto the breaded tenders.
- Place the breaded tenders in the basket in a single layer, making sure they aren't overlapping or touching. Cook for 10 minutes, flip the tenders, and cook for another 5-8 minutes until golden brown and the internal temperature reaches 165°F.
- Let the tenders rest for a few minutes before serving. Serve with a side of mixed greens or your favorite keto-friendly dipping sauce.
