Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken tenderloins
  • 1 1/2 – 2 cups blanched almond flour (an estimate – use more if not sure)
  • 1 teaspoon fine grain sea salt or seasoned salt blend of choice
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 large egg, whisked

Instruction

  • Preheat air fryer to 370 F or oven to 400 F.
  • In a wide bowl or shallow dish, combine the almond flour, salt, turmeric, garlic powder, onion powder, and black pepper. Whisk together with fork to combine the flavors. Set aside.
  • Whisk the egg in a wide bowl and set aside.
  • Coat one chicken tender at a time in the whisked egg bowl, and then dredge in the turmeric almond flour mixture.
  • Place chicken strips in air fryer basket or on lined baking sheet (if using oven). Repeat until all chicken strips are coated in the almond flour mixture.
  • for 15 -17 minutes, gently flipping halfway through cooking. (See notes)
  • – Place breaded chicken on lined baking sheet then cook in preheated oven at 400 F for 20 -22 minutes, flipping halfway through cooking time.
  • Remove when internal temperature reaches 163 F. and place on hot plate to rest for 5 minutes. The chicken will continue to cook to a safe internal temperature of 165 F.
  • Serve or cool and store for later. Can be frozen for up to 3 months.