Description
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!
Ingredients
Scale
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
Instructions
- Preheat oven to 425F and line a large baking sheet with parchment paper. Coat the parchment paper with a little bit of oil.
- Wash and pat dry chicken breasts. Cut into strips.
- 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.
- Bake for 15 min flip and bake for another 10 min until golden brown and cooked through.
- Meanwhile, in a small bowl, mix all the ingredients for honey mustard sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes