Chili Lime Crispy Chicken Tenders
A crispy Chili Lime Air Fryer Chicken Tenders dipped in Avocado Ranch that is family approved and yummy. This recipe is Whole30, Paleo, Keto, and Gluten-Free.
Servings Prep Time
4Servings (8 Tenders) 5minutes
Cook Time
20minutes
Servings Prep Time
4Servings (8 Tenders) 5minutes
Cook Time
20minutes
Ingredients
Chicken Tenders
Instructions
Air Fryer Method
  1. Preheat air fryer to 370º F.
  2. Mix the almond flour along with all the chili powder, Tajin, salt, and pepper in medium size bowl. In another bowl, add 2 large eggs and 1/2 lime, juiced and whisk together.
  3. Coat each chicken tender in the egg mixture, followed by rolling in the almond flour mixture, and place on a plate.
  4. Spray the air fryer basket with nonstick cooking spray or olive oil spray. Place the chicken tenders in the air fryer basket. Make sure the tenders are not touching, air will need to flow between them as they cook. You will be cooking in 2 separate batches
  5. Spray a little of the cooking spray on top of each tender and turn the timer on for 12 minutes. Halfway through, pause cooking and flip the tenders and spray the other side with cooking spray and finish cooking. Cook until golden brown or until the internal temperature reads 175°F. Repeat this step until all tenders are cooked.
  6. Remove from the air fryer and serve with the Avocado Ranch dressing.
Oven Method
  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and add the egg to a bowl and beat.
  2. Mix the almond flour along with all the chili powder, Tajin, salt, and pepper in medium size bowl. In another bowl, add 2 large eggs and 1/2 lime, juiced and whisk together. Coat each chicken tender in the egg mixture, followed by rolling in the almond flour mixture, and place on a baking sheet.
  3. Bake for 12 minutes, then flip, and bake for another 12 minutes until golden brown. Remove from the oven and serve with Avocado Ranch.
Avocado Ranch
  1. Take 1 cup of store bought compliant mayo or use my homemade version: 1 cup of LIGHT olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice. Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy. (TIP: Make sure to put your blender over the egg and count to 10 Mississippi for your mayo to thicken)
  2. You can also use a regular blender for the mayo, add all ingredients except the olive oil and turn blender on medium speed and slowly add in the olive oil and mix slowly until thick. Add the rest of the ingredients for the avocado ranch to the mayo base and mix in a blender or using an immersion blender until creamy.