In a shallow dish, combine almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly mixed and fragrant.

In a separate bowl, beat the eggs until smooth. This will help the coating stick to the chicken for that signature crunch.

Dip each chicken tender into the egg mixture, letting the excess drip off. Then press it into the almond flour mixture, making sure each side is fully coated. Place coated tenders on a plate while you work through the batch.

Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the chicken tenders in a single layer, leaving a little space between them so the air can circulate.

Cook at 400°F (200°C) for 8–10 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should be 165°F or 74°C).

Serve the tenders hot with your favorite dipping sauce—sugar-free BBQ sauce, ranch, or even a homemade keto honey mustard.