I still remember the first time I made these almond flour coated air fryer chicken tenders delight – my kitchen smelled like a gourmet restaurant, and my kids went absolutely wild for them! These golden, crispy tenders are my go-to when I want something quick, healthy, and totally satisfying. The almond flour coating gives them this incredible crunch without any gluten, and the air fryer locks in the juiciness so perfectly. Honestly, I make these at least twice a week now – they’re that good. And the best part? You can whip them up in under 30 minutes, which is a lifesaver on busy weeknights. Trust me, once you try these, you’ll never go back to boring chicken tenders again!
Why You’ll Love These Almond Flour Coated Air Fryer Chicken Tenders Delight
These crispy little bites of heaven check all the boxes for me, and they’ll for you too:
- Gluten-free goodness – That almond flour coating gives you all the crunch without any of the gluten guilt
- Crazy crispy texture – They come out golden and perfect every time, with just the right amount of crunch
- Dinner in a flash – From prep to plate in under 30 minutes? Yes please!
- Kid-approved magic – My picky eaters gobble these up faster than I can make them
Ingredients for Almond Flour Coated Air Fryer Chicken Tenders Delight
Gathering the right ingredients is half the battle when it comes to making these crispy wonders. Here’s what you’ll need – and trust me, keeping it simple is part of their magic!
- 1 pound chicken tenders (look for ones that are uniform in size so they cook evenly)
- 1 cup almond flour (I like to use the finely ground kind for maximum crispiness)
- 1 teaspoon paprika (smoked paprika adds a nice depth if you have it)
- 1 teaspoon garlic powder (not garlic salt – we’ll add salt separately)
- 1 teaspoon kosher salt (I prefer this over table salt for better flavor distribution)
- 1/2 teaspoon freshly ground black pepper (freshly cracked makes all the difference)
- 1 large egg (room temperature works best for even coating)
- 1 tablespoon water (just enough to loosen up the egg wash)
A quick tip from my kitchen: measure your almond flour by spooning it into the measuring cup and leveling it off. Packing it down can make your coating too dense. And if your tenders are particularly thick, you might want to give them a quick pound with a meat mallet – but honestly, I usually skip this step because I love that juicy bite!
How to Make Almond Flour Coated Air Fryer Chicken Tenders Delight
Alright, let’s get down to the fun part – making these crispy, golden beauties! I’ve broken it down into simple steps that even my teenager can follow (and trust me, that’s saying something). The key is taking it step by step and not rushing the process.
Step 1: Prepare the Coating
First, grab a medium bowl (I use my favorite 2-quart mixing bowl) and whisk together all your dry ingredients – that’s the almond flour, paprika, garlic powder, salt, and black pepper. Mix them really well so every bite has that perfect balance of flavors. Pro tip: I like to use a fork to break up any clumps in the almond flour for an extra even coating.
Step 2: Coat the Chicken
Now for the messy but satisfying part! In a shallow dish (I use a pie plate), beat the egg with water until it’s completely smooth. Working with one tender at a time, dip it in the egg wash, letting any excess drip off, then press it into the almond flour mixture. Really coat it well – I use one hand for wet ingredients and one for dry to keep things from getting too sticky. Just don’t overcrowd your bowl – coat them one by one as you go.
Step 3: Air Fry to Perfection
Preheat your air fryer to 375°F (190°C) – this is crucial for that perfect crisp! Arrange the coated tenders in a single layer in the basket (they shouldn’t touch!). For extra crispiness, give them a light spritz of cooking oil. Cook for 10 minutes, flip them carefully with tongs, then cook another 5-7 minutes until they’re golden brown and the internal temp hits 165°F. That first crunch when you bite in? Absolute bliss!
Tips for the Best Almond Flour Coated Air Fryer Chicken Tenders Delight
After making these dozens of times, here are my can’t-live-without tips for perfect tenders every time:
- Pat those tenders dry – A quick blot with paper towels helps the coating stick like glue
- Give them breathing room – Crowding the basket leads to soggy spots (I cook in batches if needed)
- Spritz for extra crunch – A light mist of oil makes them golden and restaurant-quality crispy
- Reheat like a pro – Toss leftovers back in the air fryer at 350°F for 2-3 minutes to revive that perfect crunch
Variations for Almond Flour Coated Air Fryer Chicken Tenders Delight
Oh, the possibilities! Here are my favorite ways to mix things up (because even perfection can use a little twist now and then):
- Cheesy upgrade – Mix 1/4 cup grated Parmesan into the almond flour for extra savory crunch
- Spice it up – Add 1/2 teaspoon cayenne or chipotle powder if you like a little heat
- Herb lover’s dream – Toss in 1 teaspoon dried Italian seasoning for fragrant, herby goodness
For dairy-free folks, nutritional yeast makes a great Parmesan substitute. Just saying – these tenders are like a blank canvas for your cravings!
Serving Suggestions
Now, the best part – loading up your plate with these golden beauties! My family goes wild when I serve these tenders with:
- Dreamy dipping sauces – We’re obsessed with honey mustard (equal parts mayo and mustard with a drizzle of honey), or for something creamy, try mixing Greek yogurt with garlic and dill
- Veggie power – A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, or roasted sweet potato wedges if you want something heartier
- Weeknight hero – On crazy evenings, I just pile them on a platter with carrot sticks, cucumber slices, and whatever dip I have – instant happy kids!
Pro tip: If you’re feeling fancy, serve them over a big chopped salad for the ultimate gluten-free “chicken tenders salad” situation. Leftovers (ha – as if!) make amazing wraps with crisp lettuce and avocado!
Storage and Reheating
Okay, let’s talk leftovers – not that these golden beauties usually last long in my house, but just in case! The key is keeping that amazing crispiness intact. I always store them in an airtight container (I’m partial to glass containers because they don’t absorb odors) in the fridge for up to 3 days.
When you’re ready for round two, skip the microwave unless you want soggy sadness. Instead, pop them back in the air fryer at 350°F for just 2-3 minutes – they’ll come out nearly as crispy as when they were first made. If they seem a bit dry, a quick spritz of oil before reheating works wonders.
Pro tip from my kitchen disasters: don’t stack them when storing unless you want all that beautiful coating to stick together. I separate layers with parchment paper if I must stack. And fair warning – the smell of these reheating will have everyone in your house suddenly very interested in what you’re making!
Nutritional Information
Now, let’s talk numbers – because I know some of you are curious (and I like knowing what I’m eating too)! These almond flour coated air fryer chicken tenders pack a serious protein punch while keeping things pretty light. Just remember, these are estimates since chicken sizes and almond flour brands can vary slightly. Here’s the scoop per serving (about 3 tenders):
- Calories: 280 (but so much flavor it tastes indulgent!)
- Protein: 30g (hello, muscle fuel!)
- Carbs: 6g (with 3g fiber – thanks, almond flour!)
- Sugar: Just 1g (natural from the almond flour)
- Fat: 15g (mostly the good-for-you kind from almonds)
What I love most? These tenders give you that fried chicken satisfaction without the heavy breading or mystery oils. The almond flour adds healthy fats and a nice fiber boost too. My nutritionist friend says it’s a much smarter choice than regular breaded tenders – not that I needed convincing after that first crispy bite!
Frequently Asked Questions
I get asked about these almond flour coated air fryer chicken tenders all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
“Can I use chicken instead of tenders?”
Absolutely! Just slice them into strips about 1-inch thick so they cook evenly. Pro tip: I sometimes pound them slightly for more even thickness – just don’t go too thin or they’ll dry out.
“Is coconut flour a good substitute for almond flour?”
Honestly? Not really. Coconut flour absorbs way more moisture and would make the coating too dry. If you need a nut-free option, try crushed pork rinds or gluten-free panko instead. But trust me – almond flour’s texture is worth sticking with if you can!
“Why do my tenders sometimes come out dry?”
Two likely culprits: overcooking or using chicken that’s too thin. Those extra 30 seconds can make all the difference! I always pull mine at 165°F internal temp – they’ll carryover cook a bit more as they rest.
“Can I make these ahead and freeze them?”
You bet! Freeze them after coating but before cooking (on a parchment-lined tray first, then transfer to bags). No need to thaw – just add a few extra minutes to the cook time straight from frozen. Lifesaver for busy nights!
“My coating falls off – what am I doing wrong?”
Probably not patting your chicken dry enough before coating. Also, don’t rush the dredging process – let that egg wash really cling before adding the almond flour. A little patience goes a long way for perfect coverage!
Crispy Almond Flour Air Fryer Chicken Tenders in 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crispy almond flour coated chicken tenders cooked in the air fryer for a healthy and delicious meal.
Ingredients
- 1 lb chicken tenders
- 1 cup almond flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1 tbsp water
Instructions
- Preheat the air fryer to 375°F (190°C).
- In a bowl, mix almond flour, paprika, garlic powder, salt, and black pepper.
- In another bowl, whisk the egg and water.
- Dip each chicken tender in the egg mixture, then coat with the almond flour mixture.
- Place the coated tenders in the air fryer basket in a single layer.
- Cook for 10 minutes, flip, then cook for another 5-7 minutes until golden and crispy.
- Serve immediately.
Notes
- For extra crispiness, spray the tenders lightly with cooking oil before air frying.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the air fryer for 2-3 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American