Chicken tenders

1 cup blanched almond flour
1 tablespoon garlic powder
1 tablespoon dried parsley
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 large eggs
12 chicken tenders – about 1 1/4-1 1/2 lbs
Olive oil cooking spray
2 tablespoons butter
1/4 cup hot sauce
1 tablespoon honey
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Combine the almond flour, garlic powder, parsley, paprika, salt and pepper in a shallow bowl and mix well. In a separate shallow bowl, crack and whisk eggs and season them with a pinch of salt and pepper. Set up an assembly line of the chicken tenderloins, the egg mixture, then the almond flour coating.
Dip each piece of chicken in the egg then in the coating, pressing the almond flour mixture into each piece of chicken and shaking any excess off, lightly. Then place each piece of coated chicken onto a clean plate.
Preheat the air fryer to 390 degrees F. Once it is ready, open the air fryer basket and spray it with olive oil spray. Lay some of the chicken tenders in a single layer into the bottom of the basket and spray them well with more olive oil spray. Close the basket and cook the chicken for 7 minutes. Then open the air Fryer basket, flip each piece over and cook for 4 more minutes.
Heat a pan to medium heat on the stovetop, add the butter to the pan. Once the butter is starting to melt, pour in the hot sauce, tomato paste, honey, salt and pepper. Whisk the sauce to mix it all together as it cooks for about 2 minutes. Turn off the heat and set the sauce aside.
Now you can serve these chicken tenders two ways. You can coat all of the chicken in the sauce or just drizzle it over the top of the chicken with an extra drizzle of hone.

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