Almond Flour Chicken Tenders (Paleo)

These Almond Flour Chicken Tenders are juicy, tender, crispy and so flavorful. They’re super easy to make, healthy, low carb, Whole30, paleo and keto friendly. You will never want to have regular tenders again!  Plus they make great leftovers for next days lunch!

BEST CHICKEN TENDERS WITH ALMOND FLOUR 

Have you ever had Hu Kitchen paleo chicken while in New York? Sadly they’re closed now but I remember visiting a few years ago and trying their paleo tenders. They were so good!!! I’ve been trying to make them taste as good since and I finally got it!

These almond flour crusted tenders are truly amazing. They’re golden, crispy and baked in the oven instead of frying!

PALEO CHICKEN TENDERS INGREDIENTS

• Chicken – you’ll need 1 lb for this recipe. That makes around 8 strips. You can also double or triple the recipe!

• Egg – to help the coating stick

• Almond flour – main ingredients for the coating. You can also use almond meal!

• Spices: paprika, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, pepper – I love adding all the paprikas and cayenne, because they make these tenders a bit spicy! 

HOW TO MAKE BAKED ALMOND FLOUR CHICKEN TENDERS 

1. Star with washing and pating dry chicken breasts. Then cut into strips. 

2. In one shallow bowl, place egg and whisk with a fork. In another bowl, stir together almond flour, paprikas, cayenne, garlic, onion, salt and pepper. Using kitchen tongs or your hands, dip each chicken strip in the egg mixture letting the extra egg drip off. Then place into the almond flour mixture and cover completely. Repeat with each strip.

3. Bake for 15 min flip and bake for another 10 min in 425F until golden brown and cooked through. 

HONEY MUSTARD DIPPING SAUCE 

Honey mustard is my favorite sauce to serve with these healthy chicken tenders! It’s super easy and quick to make. Here’s what you need:

• Mayo – I like using avocado oil mayonnaise

• Dijon mustard

• Honey

• Lemon Juice

This chipotle aioli sauce works amazing too!!

TIPS HOW TO MAKE THE BEST PALEO CHICKEN TENDERS

• Use a good quality chicken. Cheap chicken breasts are usually infused with water. The water in water-chilled chicken evaporates as it cooks, creating rubbery chicken. Choose the chicken that state ‘air-chilled’ instead. Air-chilled chicken cooks faster and absorbs seasonings much better. I also recommend choosing organic if possible.

• Make sure to shake off the excess egg as well as almond flour coating.

• Use parchment paper! I also coat the pan with a little bit of avocado oil to make sure these don’t stick to baking sheet.

WHAT TO DO WITH CHICKEN TENDERS LEFTOVERS? 

These almond flour chicken tenders leftovers are my favorite! If you get to have any, you can keep them refrigerated for up to 4 days in an airtight container. You can eat them cold, chop them up for a salad or reheat in a 300F oven for about 15 minutes.

Looking for more easy and healthy dinner recipes? Check out some more on the blog! 

I hope you love these almond flour chicken tenders as much as we do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Almond Flour Chicken Tenders (Paleo)

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4 from 1 review

• Total Time: 35 minutes
• Yield: 4 1x

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These Almond Flour Chicken Tenders are juicy, tender, crispy and so flavorful. They’re super easy to make, healthy, low carb, Whole30, paleo and keto friendly. You will never want to have regular tenders again!  Plus they make great leftovers for next days lunch!

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Ingredients

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CHICKEN TENDERS

1 lb  organic chicken, cut into strips

1 egg, large

⅔ cup almond flour

1 tsp paprika

½ tsp smoked paprika

¼ tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

½ tsp pink salt

¼ tsp black pepper

HONEY MUSTARD

1/4 cup avocado oil mayonnaise

2 tbsp dijon mustard

3–4 tbsp honey

juice of 1/2 lemon

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Instructions

1. Preheat oven to 425F and line a large baking sheet with parchment paper. Coat the parchment paper with a little bit of oil.
2. Wash and pat dry chicken breasts. Cut into strips. 
3. In one shallow bowl, place egg and whisk with a fork. In another bowl, stir together almond flour, paprikas, cayenne, garlic, onion, salt and pepper. Using kitchen tongs or your hands, dip each chicken strip in the egg mixture letting the extra egg drip off. Then place into the almond flour mixture and cover completely. Repeat with each strip.
4. Bake for 15 min flip and bake for another 10 min until golden brown and cooked through.
5. Meanwhile, in a small bowl, mix all the ingredients for honey mustard sauce.

• Prep Time: 10 minutes
• Cook Time: 25 minutes