Follow the low carb chicken tenders recipe as written, coat them in breading, and place on a parchment lined baking sheet as if you were going to bake them. Place the baking sheet into the freezer for at least 4 hours. Once solid, transfer the chicken strips to a freezer bag. Store them in the freezer for 4-6 months. Bake right from frozen.
There is no bread or flour in the “breading”, which keeps them super low carb, keto friendly and gluten-free. They are baked rather than deep-fried in oil. My cooking method allows any excess fat and oil to drain off while baking, which helps prevent soggy bottom chicken tenders. They also taste way better in my humble opinion.
And it is low carb because I use pork panko instead of bread crumbs to coat them! Air Fryer Chicken Tenders are dipped in a deliciously well seasoned pork panko and almond flour batter, giving these chicken tenders a fabulous taste and perfect, crispy outer coating without the extra carbs that come from bread coating.
Ingredients 1 1-1/2 lbs. chicken tenders 2 2 eggs 3 1 cup almond flour fine 4 2 tablespoon pork panko 5 1 teaspoon Italian seasoning 6 1 teaspoon sea salt fine 7 1 teaspoon paprika 8 1/2 teaspoon ground black pepper 9 1/2 teaspoon garlic powder 10 1/2 teaspoon onion powder 11 Avocado oil spray More ...