6 - 8 Chicken tenderloins
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all purpose flour (keto sub: almond flour)
1 cup seasoned bread crumbs (keto sub: crushed pork rinds)
1 teaspoon salt
1 teaspoon baking powder

6 - 8 Chicken tenderloins 1 egg, beaten 1 cup buttermilk 1 1/2 teaspoons garlic powder 1 cup all purpose flour (keto sub: almond flour) 1 cup seasoned bread crumbs (keto sub: crushed pork rinds) 1 teaspoon salt 1 teaspoon baking powder

Place chicken strips into a large, re-sealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, re-sealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove the chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Pre-heat AirFryer to 390 degrees. Place tenders in the bottom of the AirFryer cooking compartment. Cook 22 minutes or until chicken reaches 180 degrees. Remove and serve.