SEASON CHICKEN: Season the chicken with salt and pepper.
MAKE THE MARINADE:
Whisk together the coconut milk, vinegar and hot sauce in a shallow wide bowl. Add the chicken pieces, coating each piece well and marinate in the fridge for 1 hour or up to 24 hours.
COMBINE THE SEASONINGS:
In another shallow wide bowl, mix together the almond flour, pork rinds, paprika, garlic powder, onion powder, Italian seasoning and
cayenne pepper together.
DUNK CHICKEN INTO ‘BREADING’:
Use your tongs to grab one piece of chicken and place into the almond flour ‘breading’, coating well on all sides. Shake off excess and place chicken pieces in the the air fryer basket. Lightly spray the top with olive oil spray or avocado spray.
Shake off excess breading and place about 3-4 chicken tenders in a single layer in the air fryer tray making sure the pieces do not touch.
You will have to cook in batches. Cook for 4 minutes then carefully flip. Cook for an additional 4-5 minutes.
Remove chicken. Enjoy with your favorite dipping sauce.
Preheat oven to 425°F. Line a pan with parchment paper.
Shake off excess breading and place chicken on prepared pan in a single layer (work in batches if necessary) and spray with cooking spray or oil.
Bake 18-22 minutes or until cooked through.