Yes, I know what you are thinking. How in the world can you make healthy chicken tenders that taste better than deep-fried goodness? And I get your hesitation, I really do. But, these are “that good.” I found a way to make these not just as good but better with one secret ingredient!!! I made these in the air fryer, but you can find oven instructions in the notes at the bottom of the page!

Prep Time: 10 minutes Cook Time: 20 minutes Yield: 8 chicken tenders

Ingredients:

• 8 raw chicken tenders
• 1 1/2 cup of almond flour
• 2 eggs
• Whole 30 compliant Pork Rinds ground up (I use Epic Pink Himalayan and Sea Salt)
• Extra Virgin Olive Oil

Directions:

1. Preheat air fryer on 370 degrees for 5 minutes
2. Dip chicken tenderloin in almond flour until lightly coated
3. Then dip chicken tenderloin in egg until coated
4. Then sprinkle pork rinds on to egg coated tenderloin until fully coated (you could dip but I find it makes the rest of the rinds goopey and not as useful)
5. Repeat this until all tenderloins are coated
6. Drizzle or spray EVOO onto tray of air fryer
7. Then place chicken tenders into air fryer so that none are overlapping
   1. You may have to do two batches depending on the size of your chicken tenders and the size of your air fryer
8. Set air fryer timer for 10 minutes, flip chicken tenderloins, and then place back in for another 10 minutes
9. If you have a meat thermometer, I would check that the inside of your thickest piece is 165 degrees F or higher
10. Once they are to your desired crispiness, take them out and serve with Tessemae’s Classic Ranch, Mild Buffalo Sauce, or Ketchup

Note: If you are cooking in the oven set your oven to 350 degrees F and cook for 20-30 minutes (or until there is no pink on the inside)

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