This recipe is very simple, and I usually make them in bulk because I take them throughout the week for lunches. They are great with Primal Kitchen Unsweetened Ketchup; this pairing made my Whole30 a lot easier. Even better, you can make air fryer French fries with these for the perfect quick and delicious meal.
- Fresh Chicken Tenderloins
- I usually buy the Kirkwood brand from Aldi, they are super cheap!
- Onion Powder
- Garlic Powder
- Almond Milk
- I love Califia Farms Unsweetened Almond Milk!
- Be careful, a lot of these have added salt and peanut oil. WholeFoods has some as well as Wegmans that do not contain peanut oil.
- Coconut Flour
- I use two rectangular dishes to bread the chicken tenders; it is much easier this way.
- In the second dish, put all of your wet ingredients in so the breading sticks to the chicken tenders: eggs, almond milk. You don’t need much almond milk depending on how many chicken tenders you are making. When I make one pack of chicken tenders, I usually use 2 eggs. The almond milk just helps thin the egg mixture out; I usually pour until there is a thin sliver on top of the eggs. Mix ingredients together. In the first dish, put all of your dry ingredients in for the breading: spices, grounded cashews, and coconut flour. I use a Ninja blender to ground the cashews; you want them very fine so they bread easily. Mix ingredients together.
- In the first dish, put all of your dry ingredients in for the breading: spices, grounded cashews, and coconut flour. I use a Ninja blender to ground the cashews; you want them very fine so they bread easily. Mix ingredients together.
- Coat the chicken tenders first with the wet ingredients for pre-coating so the breading sticks, and then with the dry ingredients for the breading.
- After coating them, I place them directly in the air fryer basket. I have the Philips Air Fryer.
- I can fit about 3-4 chicken tenders in the basket at a time. Each batch takes 11 minutes at 400ºF.
I hope you love these as much as I do!