Instant Pot Vortex Air Fryer Whole30 Chicken Tenders
My fiance and I just moved to a new area of town and unfortunately moved away from some of our favorite restaurants. These chicken tenders were inspired from one of our former go-to dishes from one of our favorite local to-go restaurants, Better Byrd. Better Byrd is known for having the juiciest “fried” chicken tenders that are also gluten free. I decided to recreate them using our Instant Pot Vortex Air Fryer and used a recipe found from the Whole Kitchen Sink blog, original recipe found here.
In order to make this dish you probably have many of the ingredients on hand. The only thing I needed to purchase was the almond flour as I am not accustomed to gluten free cooking. I used Bob’s Red Mill almond flour as it seemed to be the cheapest option at my local grocer and have the best reviews.
Give these chicken tenders a try and indulge without any guilt!
-1 lb organic chicken tenders
-2 eggs, beaten
-1 cup almond flour (I used Bob’s Red Mill Almond Flour)
-1/2 tsp paprika
-1/2 tsp garlic powder
-1/2 tsp pepper
-1/2 tsp salt
-1/2 tsp celery salt
-1/4 tsp onion powder
-1/4 tsp ground mustard
-1/4 tsp oregano
-1/4 tsp baking powder
-Cooking spray (olive or avocado oil for Whole30)
Preheat air fryer to 400 degrees F. Trim any excess tendons from the chicken tenders.
In a shallow bowl, beat eggs.
In a separate bowl, combine almond flour with all spices and baking powder.
With each tender, dip into egg first then coat with almond flour mixture to coat on all sides.
Place each chicken tender in the air fryer basket in a single layer. (You may have to cook in 2 batches depending on the size of your basket.)
Spray the top of the chicken with cooking spray and set the timer for 12 minutes. Turn half way through cooking, if your air fryer does not have an automatic indicator.
Serve warm with dipping sauce of your choice! Be mindful of the sauce ingredients if following a Whole30, Paleo, or gluten free diet.
For oven baking: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Coat chicken according to the instructions above and bake for 25 minutes, turning tenders half way through.