Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together the almond flour, keto bread crumbs, salt, and pepper. 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.
Notes
Air fryer method. Grease an air fryer basket and add a single layer of the breaded chicken tenders to the bottom of it. Cook at 200C/400F for 10 minutes, flipping halfway through. Repeat the process until all the tenders have been cooked.Pan-fried method. Add 2 tablespoons of oil to a non-stick pan and place it over medium heat. Once hot, cook the tenders for 6 minutes on both sides until they reach an internal temperature of at least 165F.TO STORE: Leftovers can be stored in the refrigerator, covered in an airtight container, 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: Microwave them for 30 seconds, or if you’d like them crispy, reheat them in the oven.Variations
You can play with flavors by mixing in some garlic powder, onion powder, or any spices of your choosing to completely transform the dish.
For a spicy kick, add a teaspoon or two of smoked paprika and/or cayenne pepper to the crumb mixture.