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Easy Air Fryer Chicken Tenders (Paleo, GF, Keto)

These healthy air fryer chicken tenders are SO easy and delicious, perfect for any dietary restrictions and an easy meal anytime you don't know what to make. They only take a few minutes and a few ingredients! This is a very flexible, versatile recipe, so I haven't given amounts...it's less a true "recipe" and more of a set of ingredients and techniques that you can make your own.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Equipment

Ingredients

  • Boneless skinless chicken breasts (cut into semi-even tenders so they cook evenly)
  • Sea salt
  • Olive oil spritz if possible
  • Spices see notes
  • Optional: A small amount of gluten-free flour see notes

Instructions

  • There are two options for how to make these healthy air fryer chicken tenders, with and without a light gluten-free flour breading.  But the first steps are the same.
  • I like to cut my chicken breasts into chicken tenders by cutting length-wise into two pieces (or occasionally three, when I get a monster one).  This just helps them cook more evenly, and I don't prefer to buy the tenders-size raw.  Then sprinkle all over with salt and set on a plate for 15 minutes.  This is the dry brine.
  • If you do want to do a light GF breading, you can set out a plate or container with some flour in it as well as your spices, then dredge the chicken tenders through it.  However, I'm lazy and that feels wasteful, so I just sprinkle the spices on the chicken, then sprinkle some of the flour on them and pat it down (I'm not looking for a thick breading).
  • If you're not using flour, then just season using whatever spices you want, and I like to spritz some olive oil on them very lightly.  
  • Preheat your air fryer to 390 or 400 F for a couple minutes, then place the chicken tenders in the basket.  Air fry for 7 to 12 minutes...this is a wide range because it will depend a ton on how thick your chicken is.  I like to flip mine at the halfway point but it's not critical.  You want the thickest part to get above 145 F.
  • Let rest for 5 minutes before serving (this lets the juices settle in, keeping it moist).

Notes

  1. If you're wanting to put a light breading on your chicken, the sky's the limit on what gluten-free flour you use, and it will depend on your dietary restrictions and what you have on hand.  A 50/50 mix of almond flour and a store-bought 1:1 GF flour blend, or almond flour and cassava works nicely.  You can sprinkle just a bit of cassava or coconut flour on there for texture vs. trying to truly bread it.  You can use a store-bought 1:1 blend.  Obviously they won't stick amazingly (particularly without egg), but it just gives a nice texture if that's what you're looking for.  Oat doesn't work well, from what I've found.  
  2. You can use whatever spices you want, particularly if you're not using any breading.  I'm a huge fan of Trader Joe's spice mixes, including the 21 Seasoning Salute and the Everything Bagel seasoning, they're my main go-to's for chicken, but they have tons of others that are delicious as well.