These keto chicken tenders are beautifully golden, crispy, and baked to perfection! Almond flour and keto bread crumbs create the most amazing coating- Air fryer option included!
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together the dry ingredients. In a separate bowl, whisk the egg.
Add a chicken tender into the egg wash then dip it in the dry ingredients, ensuring both sides have been coated in the 'breading'. Repeat the process until all the chicken has been coated.
Bake the chicken tender for 20 minutes or until they reach an internal temperature of 160C, flipping halfway through.
Remove them from the oven and serve immediately.
Air fryer instructions
Prepare the chicken as instructed.
Add them in a single layer to an air fryer basket. Air fry at 200C/400F for 10 minutes, flipping halfway through.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 3 days.TO FREEZE: Place cooled tenders in a ziplock bag and store them in the freezer for up to 2 months.TO REHEAT: Either microwave for 30 seconds or if you'd like them crispy, reheat them in the oven.