Ingredients (4 Servings):

3/4 cup Almond Flour
1 tsp Italian Seasoning
1/2 tsp Garlic Powder
1/2 tsp Sea Salt
1 Egg
14 ozs Chicken Breast (boneless, skinless, sliced into strips)


1. In a medium-sized bowl, add the almond flour, Italian seasoning, garlic powder, and salt. Mix to combine. In a separate bowl, whisk the egg.

2. Take each chicken strip and dip in the egg first and then in the almond flour
mix, coating each side well.

3. Set the temperature on the air fryer to 400ºF (204ºC). Place the chicken strips
inside, ensuring they are spaced out.

4. Bake for 5 minutes, then remove, flip and bake for 5 minutes more, until crispy
and cooked through. Repeat with remaining chicken strips. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately three chicken strips.

Nut-Free: Use another type of flour, such as rice flour.

More flavor: Add smoked paprika.

Make it Vegan: Use extra-firm pressed and drained tofu instead of chicken.

Crispier Chicken Tenders: Use some avocado oil cooking spray to spray both the chicken tenders and the air fryer itself.


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