These keto air fryer chicken tenders are made using the magic of the air fryer, with a crispy delicious coating, this easy chicken recipe will feed even the fussiest of eaters!
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How To Make Keto Air Fryer Chicken Tenders
To make a coating for chicken that gets crisp in an air fryer, you might think that you’ll need to use a lot of carbs. Turns out, you don’t!
I usually make a delicious crumbing from almond flour, parmesan cheese, garlic powder, paprika, salt and pepper, so this recipe just is just a modification of that.
Turns out by using these Atkins crispbreads, you can get it looking almost identical to a KFC style chicken tender, just without all the nasty oils or excessive carbohydrates that go into their mixture.
Is this recipe gluten free?
Usually all of my recipes are gluten free, since when you replace wheat flour with almond flour or coconut flour, you also remove the wheat.
However, these crispbreads do contain gluten, so if you are celiac, or you’ve been diagnosed with NCGS (non celiac gluten senstivity), then you may want to avoid using this product.
How many carbs per serving?
This recipe for keto air fryer chicken tenders makes 8 chicken tenders (approximately), so for each chicken tender, there is 3g of net carbs. I would probably want 2-3 chicken tenders per serve, so it suits 3-4 people at a time.
If the basket of your air fryer does not have a non-stick coating, you might want to use a little coconut oil or avocado oil to coat the surface to ensure the tenders do not stick during the cooking process.
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Keto Air Fryer Chicken Tenders
- Place the crispbreads into a large plastic bag and crush with a rolling pin until the mixture resembles a regular crumbing texture. Alternatively, you can pulse these crispbreads in a food processor about 15 times.
- Place this mixture into a large bowl, and combine with the chili powder, garlic powder, salt, black pepper and parmesan cheese. Mix together until well combined.
- In a seperate bowl, whisk 2 large eggs until uniform in colour. Set aside.
- Pat each of the chicken tenders using paper towel to remove any moisture, then dip into the egg mixture, then into the crumbing mixture. Repeat this process then set aside on a clean plate.
- Preheat your air fryer to 400F (200C) and place each of the chicken tenders into the basket of your air fryer. Cook for 10 minutes on "air fry" setting, flipping the chicken over half way through to avoid burning.
- Remove from the air fryer and check internal temperature. This should be above 165 (74C).
- Serve with your favourite dipping suace (I just used mayonaise mixed with a little siracha). Will keep in the fridge for up to 5 days, or frozen for 1 month.
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