Prep the air fryer: Preheat to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Set up the coating stations: In one shallow bowl, whisk eggs and heavy cream. In a second bowl, mix almond flour, parmesan, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

Dry and season the chicken: Pat the tenders dry with paper towels. Lightly season with a pinch of salt and pepper for extra flavor.

Coat the tenders: Dip each piece in the egg wash, let excess drip off, then press into the almond flour mixture until well coated. Gently shake off any loose crumbs.

Load the basket: Arrange tenders in a single layer in the air fryer basket. Do not crowd; work in batches if needed. Lightly spray the tops with oil for better browning.

Air fry: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway. Spray the second side lightly after flipping. Tenders are done when golden and the internal temp hits 165°F (74°C).

Rest and serve: Let them rest for 2 minutes to keep juices in. Finish with a squeeze of lemon and a sprinkle of parsley if you like. Serve with ranch, sugar-free BBQ, buffalo sauce, or a quick garlic mayo.