This Instant Pot Chicken Adobo recipe brings an authentic Filipino Chicken dinner to your table in under 30 minutes! All the original flavors of Filipino Chicken Adobo you love in a fraction of the time.
What Makes This The Perfect Weeknight Dinner
- Fast. Done in under 30 minutes .
- Easy. A simple pour and cook Instant Pot recipe .
- Authentic. Authentic Filipino flavors with traditional reverse searing.
- Low Carb . Only 3 net carbs per serving.
Chicken Adobo is one of those recipes that normally takes a lot of time to cook. Typically, you’d combine the tangy sauce made of regular soy sauce (see recipe notes for additional information), vinegar, and spices, and marinate it overnight for the chicken to tenderize. Then, you’d simmer it for hours and hours to get that amazing flavor.
What Is Adobo Chicken?
Pressure Cooker Chicken Adobo is chicken perfectly seasoned with traditional Filipino spices. It is seared after it is fully cooked for the perfect crispy texture.
What is in Chicken Adobo Sauce?
Chicken Adobo Sauce is made up of white vinegar, soy sauce, vegetable oil, garlic, brown sugar, peppercorns, red pepper flakes, and bay leaves. The flavors meld so much better with a little rest time, so this makes a great make-ahead Instant Pot chicken recipe. And you can double the recipe to plan to have leftovers or freeze it for another night.
What Does Chicken Adobo Taste Like?
Chicken Adobo Pressure Cooker Recipe is the perfect blend of sweet and salty. It’s packed with flavor that your entire family will love. The best part? It tastes just as good when it’s reheated.
What Does Adobo Mean?
Adobo is a Filipino dish of chicken or pork stewed in vinegar, garlic, soy sauce, bay leaves, and peppercorns.
Why Reverse Sear?
Another interesting characteristic of this dish–the chicken is browned after cooking. And here you thought reverse searing was some kinda pretentious way of cooking. Turns out, Filipinos have been doing this well before it became popular!
I used my air fryer to reverse sear the chicken, but you can also do it under a broiler, of course, and that’s how I wrote the recipe.
Ingredients You’ll Need
- 1 pound Bone-in Skin-on Chicken Thighs - These provide rich flavor and tender meat. The bone and skin help the chicken stay juicy under pressure and add depth to the adobo sauce as it simmers.
- 1/2 cup White Vinegar - This is the essential tangy backbone of adobo. It tenderizes the chicken, balances the salty soy sauce, and creates that signature bright, slightly sharp flavor.
- 1/4 cup Soy Sauce - Adds umami, saltiness, and color to the braising liquid. Together with the vinegar, it forms the classic adobo flavor base.
- 2 tablespoons Vegetable Oil - Used to brown the chicken before pressure cooking. Browning the skin adds extra flavor and helps render some fat, which enriches the sauce.
- 2 tablespoons Minced Garlic - A key aromatic that infuses the dish with deep, savory, unmistakable adobo flavor. Garlic is one of the foundational ingredients of Filipino adobo.
- 1 tablespoon Brown Sugar - Gives a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce. This small amount helps round out the sauce.
- 1 teaspoon Whole Black Peppercorns - Adds subtle warmth, spice, and earthiness. Crushing them releases more flavor into the sauce without making it overpowering.
- 1 teaspoon Red Pepper Flakes - Provides heat for those who like their adobo slightly spicy. It’s optional but adds a nice kick if you prefer a more robust flavor.
- 3 Bay Leaves - Bay leaves are essential in adobo. Crushing them releases more aroma, adding a deeper, herbal note that balances the richness and acidity of the sauce.
How To Make Instant Pot Chicken Adobo
- In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
- Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Remove chicken thighs and set them on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
- Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.
Tips And Tricks
Making Instant Pot Chicken Adobo is incredibly simple, but these tips will help you maximize flavor, texture, and richness every time.
- Use whole peppercorns, not ground pepper. Whole peppercorns release a gentle heat that won’t overpower the sauce. Roughly crush them to maximize their aromatic oils.
- Crush the bay leaves to intensify the aroma. Crushing them slightly helps the herbal notes infuse quickly under pressure.
- Let the chicken rest in the sauce after cooking. A 10–15 minute rest allows the flavors to deepen and the sauce to thicken as it cools.
Variations
Instant Pot Chicken Adobo is incredibly versatile, and these variations let you tailor the dish to different tastes, dietary needs, or regional styles.
- Coconut Milk Adobo (Adobo sa Gata) - Add 1 cup of full-fat coconut milk after pressure cooking and simmer until thick and creamy. This creates a rich, silky, slightly sweet variation popular in Bicolano cooking.
- Spicy Adobo - Increase the red pepper flakes, add sliced chilies, or stir in 1–2 teaspoons of sambal or sriracha for a bold, fiery version.
- Sweet Adobo - Add 1–2 extra tablespoons of brown sugar or a splash of pineapple juice. This creates a slightly sweeter, kid-friendly sauce.
What To Eat With Chicken Adobo
Chicken Adobo pairs beautifully with simple, comforting sides that balance its salty, tangy, garlicky flavors.
- White Rice - The classic and most essential pairing. Rice absorbs all the rich adobo sauce and makes every bite more satisfying.
- Air Fried Bok Choy or Green Beans - Vegetables help balance the richness of the chicken and add freshness to the plate.
- Roasted Vegetables - Broccoli, carrots, cabbage, or cauliflower roast beautifully and complement adobo’s bold flavors.
How Long Does It Last?
Generally, you can expect any chicken dish to last 3-5 days after it is prepared. Of course, you will want to take into account the life of your particular cut of meat when you decide how long it will last.
For best results, and health safety standards, always use your chicken (no matter if it is breast, thigh, or wings) by the use by date.
Can You Freeze It?
Yes, you can absolutely freeze chicken adobo, and it freezes exceptionally well. Because the dish is made with vinegar, soy sauce, and aromatics, the flavors actually improve over time.
After cooking, let the adobo cool completely, then transfer it along with plenty of sauce into an airtight freezer-safe container or zip-top bag. It will keep its quality for up to 3 months in the freezer.
When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
More Great Instant Pot Chicken Recipes
- Indian Curry Recipe
- Pesto Chicken recipe
- Instant Pot Chicken Korma Recipe
- Butter Chicken
- Shredded Chicken Tacos
- Instant Pot Chicken and Rice
- Chicken Tikka Masala
Instant Pot Chicken Adobo Recipe | Easy Filipino Chicken
Ingredients
- ▢ 1 pound ( 453.59 g ) Bone-in Skin-on Chicken Thighs
- ▢ 1/2 cup ( 127.5 ml ) White Vinegar
- ▢ 1/4 cup ( 58 ml ) Soy Sauce
- ▢ 2 tablespoons ( 2 tablespoons ) Vegetable Oil
- ▢ 2 tablespoons ( 2 tablespoons ) Minced Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) brown sugar or 1 teaspoon splenda
- ▢ 1 teaspoon ( 1 teaspoon ) Whole Black Peppercorns , roughly crushed
- ▢ 1 teaspoon ( 1 teaspoon ) Red Pepper Flakes , optional
- ▢ 3 ( 3 ) Bay Leaves , crushed
Instructions
In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes, or up to 24 hours in the refrigerator.
Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
Remove chicken thighs and set on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.
Crisping the chicken skin after cooking is the best way to get that crispy skin! If you crisp it before cooking, it will get soggy in the Instant Pot during cook time.
This recipe uses regular soy sauce. Lite often doesn’t mean low salt, just lite colored and thin in consistency. Dark soy sauce is aged longer and has molasses added to it, and tends to be less salty.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Instant Pot Chicken Adobo recipe brings an authentic Filipino Chicken dinner to your table in under 30 minutes! All the original flavors of Filipino Chicken Adobo you love in a fraction of the time.
What Makes This The Perfect Weeknight Dinner
- Fast. Done in under 30 minutes .
- Easy. A simple pour and cook Instant Pot recipe .
- Authentic. Authentic Filipino flavors with traditional reverse searing.
- Low Carb . Only 3 net carbs per serving.
Chicken Adobo is one of those recipes that normally takes a lot of time to cook. Typically, you’d combine the tangy sauce made of regular soy sauce (see recipe notes for additional information), vinegar, and spices, and marinate it overnight for the chicken to tenderize. Then, you’d simmer it for hours and hours to get that amazing flavor.
What Is Adobo Chicken?
Pressure Cooker Chicken Adobo is chicken perfectly seasoned with traditional Filipino spices. It is seared after it is fully cooked for the perfect crispy texture.
What is in Chicken Adobo Sauce?
Chicken Adobo Sauce is made up of white vinegar, soy sauce, vegetable oil, garlic, brown sugar, peppercorns, red pepper flakes, and bay leaves. The flavors meld so much better with a little rest time, so this makes a great make-ahead Instant Pot chicken recipe. And you can double the recipe to plan to have leftovers or freeze it for another night.
What Does Chicken Adobo Taste Like?
Chicken Adobo Pressure Cooker Recipe is the perfect blend of sweet and salty. It’s packed with flavor that your entire family will love. The best part? It tastes just as good when it’s reheated.
What Does Adobo Mean?
Adobo is a Filipino dish of chicken or pork stewed in vinegar, garlic, soy sauce, bay leaves, and peppercorns.
Why Reverse Sear?
Another interesting characteristic of this dish–the chicken is browned after cooking. And here you thought reverse searing was some kinda pretentious way of cooking. Turns out, Filipinos have been doing this well before it became popular!
I used my air fryer to reverse sear the chicken, but you can also do it under a broiler, of course, and that’s how I wrote the recipe.
Ingredients You’ll Need
- 1 pound Bone-in Skin-on Chicken Thighs - These provide rich flavor and tender meat. The bone and skin help the chicken stay juicy under pressure and add depth to the adobo sauce as it simmers.
- 1/2 cup White Vinegar - This is the essential tangy backbone of adobo. It tenderizes the chicken, balances the salty soy sauce, and creates that signature bright, slightly sharp flavor.
- 1/4 cup Soy Sauce - Adds umami, saltiness, and color to the braising liquid. Together with the vinegar, it forms the classic adobo flavor base.
- 2 tablespoons Vegetable Oil - Used to brown the chicken before pressure cooking. Browning the skin adds extra flavor and helps render some fat, which enriches the sauce.
- 2 tablespoons Minced Garlic - A key aromatic that infuses the dish with deep, savory, unmistakable adobo flavor. Garlic is one of the foundational ingredients of Filipino adobo.
- 1 tablespoon Brown Sugar - Gives a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce. This small amount helps round out the sauce.
- 1 teaspoon Whole Black Peppercorns - Adds subtle warmth, spice, and earthiness. Crushing them releases more flavor into the sauce without making it overpowering.
- 1 teaspoon Red Pepper Flakes - Provides heat for those who like their adobo slightly spicy. It’s optional but adds a nice kick if you prefer a more robust flavor.
- 3 Bay Leaves - Bay leaves are essential in adobo. Crushing them releases more aroma, adding a deeper, herbal note that balances the richness and acidity of the sauce.
How To Make Instant Pot Chicken Adobo
- In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
- Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Remove chicken thighs and set them on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
- Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.
Tips And Tricks
Making Instant Pot Chicken Adobo is incredibly simple, but these tips will help you maximize flavor, texture, and richness every time.
- Use whole peppercorns, not ground pepper. Whole peppercorns release a gentle heat that won’t overpower the sauce. Roughly crush them to maximize their aromatic oils.
- Crush the bay leaves to intensify the aroma. Crushing them slightly helps the herbal notes infuse quickly under pressure.
- Let the chicken rest in the sauce after cooking. A 10–15 minute rest allows the flavors to deepen and the sauce to thicken as it cools.
Variations
Instant Pot Chicken Adobo is incredibly versatile, and these variations let you tailor the dish to different tastes, dietary needs, or regional styles.
- Coconut Milk Adobo (Adobo sa Gata) - Add 1 cup of full-fat coconut milk after pressure cooking and simmer until thick and creamy. This creates a rich, silky, slightly sweet variation popular in Bicolano cooking.
- Spicy Adobo - Increase the red pepper flakes, add sliced chilies, or stir in 1–2 teaspoons of sambal or sriracha for a bold, fiery version.
- Sweet Adobo - Add 1–2 extra tablespoons of brown sugar or a splash of pineapple juice. This creates a slightly sweeter, kid-friendly sauce.
What To Eat With Chicken Adobo
Chicken Adobo pairs beautifully with simple, comforting sides that balance its salty, tangy, garlicky flavors.
- White Rice - The classic and most essential pairing. Rice absorbs all the rich adobo sauce and makes every bite more satisfying.
- Air Fried Bok Choy or Green Beans - Vegetables help balance the richness of the chicken and add freshness to the plate.
- Roasted Vegetables - Broccoli, carrots, cabbage, or cauliflower roast beautifully and complement adobo’s bold flavors.
How Long Does It Last?
Generally, you can expect any chicken dish to last 3-5 days after it is prepared. Of course, you will want to take into account the life of your particular cut of meat when you decide how long it will last.
For best results, and health safety standards, always use your chicken (no matter if it is breast, thigh, or wings) by the use by date.
Can You Freeze It?
Yes, you can absolutely freeze chicken adobo, and it freezes exceptionally well. Because the dish is made with vinegar, soy sauce, and aromatics, the flavors actually improve over time.
After cooking, let the adobo cool completely, then transfer it along with plenty of sauce into an airtight freezer-safe container or zip-top bag. It will keep its quality for up to 3 months in the freezer.
When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
More Great Instant Pot Chicken Recipes
- Indian Curry Recipe
- Pesto Chicken recipe
- Instant Pot Chicken Korma Recipe
- Butter Chicken
- Shredded Chicken Tacos
- Instant Pot Chicken and Rice
- Chicken Tikka Masala
Instant Pot Chicken Adobo Recipe | Easy Filipino Chicken
Ingredients
- ▢ 1 pound ( 453.59 g ) Bone-in Skin-on Chicken Thighs
- ▢ 1/2 cup ( 127.5 ml ) White Vinegar
- ▢ 1/4 cup ( 58 ml ) Soy Sauce
- ▢ 2 tablespoons ( 2 tablespoons ) Vegetable Oil
- ▢ 2 tablespoons ( 2 tablespoons ) Minced Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) brown sugar or 1 teaspoon splenda
- ▢ 1 teaspoon ( 1 teaspoon ) Whole Black Peppercorns , roughly crushed
- ▢ 1 teaspoon ( 1 teaspoon ) Red Pepper Flakes , optional
- ▢ 3 ( 3 ) Bay Leaves , crushed
Instructions
In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes, or up to 24 hours in the refrigerator.
Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
Remove chicken thighs and set on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.
Crisping the chicken skin after cooking is the best way to get that crispy skin! If you crisp it before cooking, it will get soggy in the Instant Pot during cook time.
This recipe uses regular soy sauce. Lite often doesn’t mean low salt, just lite colored and thin in consistency. Dark soy sauce is aged longer and has molasses added to it, and tends to be less salty.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Chicken Adobo Recipe | Easy Filipino Chicken
Ingredients
- 1 pound Bone-in Skin-on Chicken Thighs
- 1/2 cup White Vinegar
- 1/4 cup Soy Sauce
- 2 tablespoons Vegetable Oil
- 2 tablespoons Minced Garlic
- 1 tablespoon brown sugar or 1 teaspoon splenda
- 1 teaspoon Whole Black Peppercorns roughly crushed
- 1 teaspoon Red Pepper Flakes optional
- 3 Bay Leaves crushed
Instructions
In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes, or up to 24 hours in the refrigerator.
Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
Remove chicken thighs and set on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.
Crisping the chicken skin after cooking is the best way to get that crispy skin! If you crisp it before cooking, it will get soggy in the Instant Pot during cook time.
This recipe uses regular soy sauce. Lite often doesn’t mean low salt, just lite colored and thin in consistency. Dark soy sauce is aged longer and has molasses added to it, and tends to be less salty.
Instant Pot Chicken Adobo Recipe | Easy Filipino Chicken https://twosleevers.com/instant-pot-chicken-adobo/
These Air Fryer Chicken Tenders are the absolute best breaded keto chicken tenders out there! They’re so good and so easy to make with the help of your air fryer .
What Makes These Air Fryer Chicken Tenders So Great?
- Low Carb . Only 2 net carbs per serving.
- Fast. Make a family-friendly dinner in 30 minutes .
- Easy. Simply bread the chicken, air fry it, and enjoy!
- Gluten-Free . Use almond flour to keep them keto and inclusive for the whole family.
So if you’ve lived a low carb lifestyle for any length of time, one of the things you often miss is fried foods. Something about the crispy, breaded exterior really adds a lot to a dish, but breading and frying foods aren’t exactly conducive to a low carb diet.
You get all that delightful crunchiness with these Keto Chicken Tenders without any worry of going over your carb intake for the day.
I know what you’re probably thinking. “Another low carb chicken recipe using pork rinds…” But wait! This recipe DOES NOT USE PORK RINDS for breading ! The breading for this recipe is actually almond flour-based, which gives it a delightful nuttiness while still keeping the recipe gluten-free .
Another trick to how these Air Fryer Chicken Tenders turn out so delightfully crispy and juicy is how they’re cooked. No, they’re not deep-fried, so no worries about filling your house with an obnoxious odor or having your food dripping with cooking oil.
These bad boys are cooked in an air fryer , and if you haven’t made anything in an air fryer yet, you really must get yourself one! They give you all the crispiness of fried foods minus all that excessive oiliness.
Make the perfect meal out of these Keto Chicken Tenders by pairing them with my Mushrooms and Bacon Keto side dish.
Is Fried Chicken Bad For Keto?
If keto is all about eating fat, what’s wrong with frying chicken?? This is a legitimate question. Here are three points to consider:
- No one recommends eating more vegetable oil. For many people, that creates an inflammatory cascade that is just not healthy. We are talking about naturally occurring fats in meats, nuts, dairy, and avocados.
- Many people on keto do choose to fry in lard. That’s an option available to you.
- You still have to watch calories even on keto. Frying in lard, while delicious, is also caloric. So you may need to trade off calories that day. I prefer saving my fat calories for a delicious fat bomb .
Is Fried Food OK On A Keto Diet?
I don’t think a diet heavy in fried foods is considered healthy on any diet. Vegetable oils are inflammatory. Animal fats used in frying can increase calories dramatically. But of course, the biggest culprit for most fried foods is the breading.
Combining processed carbs like flour and breadcrumbs with oil is about the worst combination for your body anyway.
So, can you eat fried foods? Yes, you could if you don’t use traditional breading and vegetable oils.
Should you? Occasionally, maybe, but keto is not carte blanche to start frying up your frozen butter.
If you’re on the run and absolutely have to grab Keto Fast Food , here are a few options to make it as healthy as possible.
An air fryer also helps keep your food healthier by minimizing the amount of oil that it takes to get the food crispy. And the less oil the food absorbs, the fewer calories you consume.
Can I Eat Chicken Tenders On Keto?
It depends on what it’s breaded with. Flour or breadcrumbs? Nope. Pork rinds? Yes.
I also have this Pecan Chicken Tenders recipe that uses nuts for breading.
For this recipe, I decided to omit the pork rinds since many people choose not to eat pork, or don’t keep pork rinds at home.
Can You Stack Chicken Tenders In An Air Fryer?
Yes and no. A slight overlap won’t hurt anything. A stack 2 deep may be okay, though not optimal.
But you will definitely have to toss and turn the tenders a lot more than if you had not stacked.
It will also take a lot longer to cook a double stack, and I find that they cook unevenly.
The fact is, you’re better off cooking in two quick batches and getting even cooking, vs cooking for twice as long, having to toss and turn and potentially shredding the breading straight off, and having them cook unevenly.
Ingredients You’ll Need
- 1 Pound Chicken Tenderloins - These are the main protein source for the dish. They are typically marinated and coated before being air-fried to achieve a crispy texture.
- 1 Egg - They act as a binding agent that helps the almond flour, Parmesan cheese, and seasonings adhere to the chicken tenderloins during the cooking process.
- 1/2 Cup Superfine Almond Flour - Almond flour is used as a low-carb alternative to traditional wheat flour. It provides a coating for the chicken that, when air-fried, becomes crispy and golden brown.
- 1/2 Cup Parmesan Cheese - Parmesan cheese, particularly the type found in the green can (often referred to as “grated Parmesan”), is used to add a rich, salty, and savory flavor to the chicken tenders.
- 1/2 tsp Salt - It enhances the overall flavor of the dish and helps to bring out the savory taste of the other ingredients.
- 1 tsp Pepper - It complements the other seasonings and adds a bit of spiciness to the chicken tenders.
- 1/2 tsp Cajun Seasoning - Cajun seasoning is a blend of various spices that typically includes paprika, cayenne pepper, garlic powder, onion powder, and other flavorings. If you don’t have Cajun seasoning, cayenne or chili powder can be used as substitutes to add a similar level of heat and flavor.
These ingredients work together to create a delicious low-carb coating for the chicken tenderloins in the air fryer . The eggs bind the almond flour, Parmesan cheese, and seasonings to the chicken, resulting in a crispy, flavorful, and low-carb alternative to traditional fried chicken tenders.
How To Make Air Fryer Chicken Tenders
- In a small, relatively flat bowl, beat the egg.
- In a ziptop bag, mix the almond flour, cheese, salt, pepper, and seasoning.
- Get a paper plate or dinner plate ready.
- Spray your air fryer basket with oil.
- Dip each tender in the egg and place on the plate until all the tenders have been dipped. Don’t try to dip it in the breading or else you’ll have messy hands and clumps in the breading. Just line up the eggy tenders until they’re all ready.
- Now use a fork to pick up one tender at a time. Put that in the zip-top bag and shake that bag like you mean it. Ensure the tenders are well covered in the almond mixture.
- Do NOT dip in egg and breading again. Tried it. It’s incredibly messy and less tasty.
- Use the fork to pull out that tender and place it in your air fryer basket.
- Spray the tenders with oil.
- Cook at 350F for 12 minutes or until the inside registers 160F. Raise the temperature to 400F for 3 minutes to brown the crust.
- Serve with Big Mac sauce . You can also find the recipe for the sauce in my Keto Big Mac Salad recipe.
How To Reheat Chicken Tenders In The Air Fryer
The air fryer is fantastic for reheating food. So much better than the microwave , especially for things that you want to get toasty.
I usually do 350F for about five or six minutes and then check to see if it has heated through.
My air fryer definitely gets some use every day for reheating. I find it works much better for smaller pieces of things.
Reheating a massive pan of lasagna is probably faster in the microwave. But a slice of lasagna gets nice and toasty on top in an air fryer and heats quickly.
What If You Don’t Have An Air Fryer?
If you don’t own an air fryer yet, I HIGHLY recommend that you pick one up!
If it’s not in your budget to grab a new air fryer, check out my instructions to make these Keto Chicken Tenders in the oven below.
How To Make Keto Chicken Tenders In The Oven
You can also make this recipe in the oven if you’d prefer. Just follow the instructions for breading the chicken and cook them at 375F for 15 minutes in the oven.
How Long Do They Last?
Air fryer keto chicken tenders will stay fresh in the refrigerator for about 3 to 4 days when stored in an airtight container.
Make sure they are cooled completely before refrigerating to prevent excess moisture, which can make the coating soggy.
Can You Freeze Them?
For longer storage, you can freeze them for up to 2 to 3 months. Place the cooled tenders on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe bag or container to prevent sticking.
To keep keto chicken tenders from drying out, use evenly sized pieces and cook just to doneness (165°F in the thickest part) then pull them immediately and rest 3–5 minutes so the juices redistribute. In the air fryer, avoid overcooking by using a hot preheat, arranging tenders in a single layer, and flipping once. A light oil spray also helps the keto breading (almond flour or pork rinds) brown without drying the meat. If you have the option, chicken tenderloins or thighs stay juicier than thin, over-trimmed breast strips.
For crispy air fryer keto chicken tenders, a neutral, high-heat spray like avocado oil spray is usually the best choice because it handles air-fryer temps well and helps the pork rind or almond flour breading brown evenly without adding flavor. Light olive oil spray also works if that’s what you have, but avocado oil tends to crisp a bit cleaner at higher heat. The key is a thin, even mist. Too much spray can make the coating greasy and soften the crunch.
If your keto breading is falling off chicken tenders, it’s usually because the surface is too wet, the coating wasn’t pressed on firmly, or the binder layer is too thin. This happens a lot with almond flour coating. Pat the chicken completely dry, use a strong binder like egg wash (or mayo/mustard for extra grip), then press the crumbs on and let the coated tenders rest 10 minutes (or chill briefly) so the crust adheres. In the air fryer, avoid crowding and don’t flip too early. Letting the first side set helps the breading stay put and keeps crispy keto chicken tenders intact.
Looking For More Great Air Fryer orChicken Recipes?
- I’ve put together a list of the 21 Best Keto Air Fryer Main Dishes for you to try out. There’s something for everybody on this list!
- Did you know you can make a burger in the air fryer? My Air Fryer Montreal Steak Burgers are fantastically juicy, and flavorful!
- If you aren’t trying to keep things low carb, check out my delightfully crispy Air Fried Breaded Chicken Wings !
- The air fryer doesn’t just do savory! These Fruit Hand Pies are absolutely to die for and they’re crazy easy to make in your air fryer!
- Caldo de Pollo - A family favorite that’s easy to make!
- Butter Chicken - How I got my nickname (and for good reason).
- Philly Cheesesteak - Made simple in the air fryer.
- Keto Basil Pesto Chicken - Creamy, delicious, and simple.
- Instant Pot Chicken Tortilla Soup - quick, easy, and flavorful.
Air Fryer Chicken Tenders | Keto Chicken Tenders Recipe
Equipment
- PHILLIPS AIR FRYER
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 1 pound ( 453.59 g ) chicken tenderloins
- ▢ 1 ( 1 ) Eggs
- ▢ 1/2 cup ( 56 g ) Superfine Almond Flour
- ▢ 1/2 cup ( 50 g ) powdered Parmesan cheese , (the cheap stuff in the green can)
- ▢ 1/2 teaspoon ( 1/2 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) pepper
- ▢ 1/2 teaspoon ( 1/2 teaspoon ) Cajun seasoning , or cayenne, or chili powder
Instructions
- In a small, relatively flat bowl, beat the egg.
- In a ziptop bag, mix the almond flour, cheese, salt, pepper, and seasoning.
- Get a paper plate or dinner plate ready.
- Spray your air fryer basket with oil.
- Dip each tender in the egg and place on the plate until all the tenders have been dipped. Don’t try to dip it in the breading or else you’ll have messy hands and clumps in the breading. Just line up the eggy tenders until they’re all ready.
- Now use a fork to pick up one tender at a time. Put that in the zip top bag and shake that bag like you mean it. Ensure the tenders are well covered in the almond mixture.
- Do NOT dip in egg and breading again. Tried it. Hugely messy and less tasty.
- Use the fork to pull out that tender and place it in your air fryer basket.
- Spray the tenders with oil.
- Cook at 350F for 12 minutes or until the inside registers 160F. Raise temperature to 400F for 3 minutes to brown the crust.
- Serve with Big Mac sauce. You can find the recipe to the sauce in my Keto Big Mac Salad recipe.
Watch The Video
Please read the tips in the article for how bread these without making a huge mess!
Don’t Have An Air Fryer?
- I’ve put together a list of the 21 Best Keto Air Fryer Main Dishes for you to try out. There’s something for everybody on this list!
- Did you know you can make a burger in the air fryer? My Air Fryer Montreal Steak Burgers are fantastically juicy, and flavorful!
- If you aren’t trying to keep things low carb, check out my delightfully crispy Air Fried Breaded Chicken Wings !
- The air fryer doesn’t just do savory! These Fruit Hand Pies are absolutely to die for and they’re crazy easy to make in your air fryer!
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
