Crispy Chicken | Atkins Low Carb Diet

Place the crispbreads into a large plastic bag and crush with a rolling pin until the mixture resembles a regular crumbing texture. Alternatively, you can pulse these crispbreads in a food processor about 15 times.
Place this mixture into a large bowl, and combine with the chili powder, garlic powder, salt, black pepper and parmesan cheese. Mix together until well combined.
In a seperate bowl, whisk 2 large eggs until uniform in colour. Set aside.
Pat each of the chicken tenders using paper towel to remove any moisture, then dip into the egg mixture, then into the crumbing mixture. Repeat this process then set aside on a clean plate.
Preheat your air fryer to 400F (200C) and place each of the chicken tenders into the basket of your air fryer. Cook for 10 minutes on "air fry" setting, flipping the chicken over half way through to avoid burning.
Remove from the air fryer and check internal temperature. This should be above 165 (74C).
Serve with your favourite dipping suace (I just used mayonaise mixed with a little siracha). Will keep in the fridge for up to 5 days, or frozen for 1 month.