16 chicken tenderloins
1½ cup almond meal
2 teaspoons ground pepper
1 tablespoon Italian seasoning
1 cup unsweetened coconut flakes
1/2 cup flaxseed meal
2 large eggs
Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
Meanwhile add almond meal to one bowl. Beat together eggs, ground pepper in a separate shallow bowl for the egg wash. Combine flaxseed and coconut flakes in a third shallow bowl for the crust.
Dip each chicken tender into the almond mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.
Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.