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:
- Preheat air fryer on 370 degrees for 5 minutes
- Dip chicken tenderloin in almond flour until lightly coated
- Then dip chicken tenderloin in egg until coated
- 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)
- Repeat this until all tenderloins are coated
- Drizzle or spray EVOO onto tray of air fryer
- Then place chicken tenders into air fryer so that none are overlapping
- You may have to do two batches depending on the size of your chicken tenders and the size of your air fryer
- Set air fryer timer for 10 minutes, flip chicken tenderloins, and then place back in for another 10 minutes
- If you have a meat thermometer, I would check that the inside of your thickest piece is 165 degrees F or higher
- 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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