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Air Fryer Keto Crispy Pork Rind Chicken Tenders

A pile of golden brown Keto Crispy Pork Rind Chicken Tenders stacked on a white plate, one is cut open showing white meat.

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Make crunchy, low-carb chicken tenders using crushed pork rinds as the breading. This recipe uses an air fryer for a crisp texture.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken tenders
  • 2 cups pork rinds (chicharrones), finely crushed
  • 1/2 cup almond flour
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Cooking spray (avocado or coconut oil based)

Instructions

  1. Prepare the coating mixture: Place the crushed pork rinds, almond flour, salt, pepper, garlic powder, onion powder, and paprika in a shallow dish. Mix these dry ingredients thoroughly.
  2. Set up the dredging station: Place the beaten eggs in a second shallow dish.
  3. Coat the chicken: Dip each chicken tender first into the beaten eggs, allowing excess to drip off. Then, press the tender firmly into the pork rind mixture until fully coated on all sides.
  4. Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with cooking spray.
  5. Arrange the coated tenders in a single layer in the air fryer basket, ensuring they do not overlap. Spray the tops of the tenders lightly with cooking spray.
  6. Air fry for 10 to 14 minutes, flipping the tenders halfway through the cooking time, until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crisp.
  7. Serve immediately with your preferred keto dipping sauce.

Notes

  • To crush pork rinds finely, place them in a large zip-top bag and crush them using a rolling pin or the bottom of a heavy pan.
  • For extra crispiness, let the coated tenders rest on a wire rack for 10 minutes before air frying.
  • You can substitute the almond flour with coconut flour, but use only 1/4 cup as coconut flour absorbs more liquid.

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