Ingredients:

  • 1.5 lb boneless skinless chicken breast, cut into equal-sized strips
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 large egg whites, whisked
  • 1 tbsp Dijon mustard
  • 1 cup almond flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the chicken strips completely dry with paper towels. Toss the strips in a bowl with olive oil, salt, and pepper until evenly coated.
  2. Set up a dredging station. Dip the chicken into the whisked egg white and Dijon mustard mixture.
  3. Press the chicken firmly into the seasoned almond flour (or breadcrumb) mixture, ensuring the coating is packed tightly against the meat.
  4. Set the breaded pieces on a plate for 5 minutes to allow the coating to set before cooking.
  5. Preheat the Ninja Crispi. Arrange the chicken in a single layer with at least 1/2 inch of space between each piece.
  6. Air fry at 390°F (199°C) for 7–8 minutes, then flip using tongs and cook for another 7–8 minutes.
  7. Remove the chicken immediately when the internal temperature reaches 160°F (71°C) to allow for carry-over cooking.