These baked chicken tenders are coated in almond flour or meal, shredded coconut and a blend of spices. They’re absolutely delicious and perfect for dipping in your favorite sauce.
I feel like most adults deem chicken tenders as a kids food. But I’m a big fan of chicken tenders! They’re super flavorful, crispy and can be eaten on their own or in a variety of ways.
Instead of using traditional bread crumbs for breading, I made these baked chicken tenders paleo and grain-free by using almond meal. My family is hooked on this simple dinner!
Here’s What You Need
boneless skinless chicken breast – cut into strips. You can also buy pre-cut chicken tenders but they’re usually more expensive and it’s easy to slice a chicken breast into strips!
egg – to bind the almond meal to the chicken.
almond meal – the base of the breading! I typically use almond meal, but you can definitely use almond flour instead. You’ll mix spices into the almond meal or flour to make it extra flavorful.
unsweetened shredded coconut – to add flavor and crunch to the breading! If you’re not a big coconut fan, you can just use more almond meal.
spices – a delicious combination of paprika, cayenne pepper, garlic powder, sea salt and pepper.
tip!
Bake these chicken tenders on a baking sheet with a wire rack. The wire rack will result in a crispier texture!
Dip Pairings
You can’t have chicken tenders without dipping sauce, right?! Here are some of our favorites:
On a salad – Top a salad with crispy chicken tenders! The options are endless here – swap any protein out for these chicken tenders or add them to a side salad like this strawberry spinach salad for a complete meal.
In a wrap – Make a wrap by adding greens, any extra veggies, chicken tenders and a sauce. Lunch on the go!
Leftover chicken tenders store really well! After allowing them to cool, store in an airtight container for up to 5 days. To reheat, I like to pop them in the conventional oven or toaster oven for a few minutes so they crisp back up!
These baked chicken tenders are coated in almond flour or meal, shredded coconut and a blend of spices. They're absolutely delicious and perfect for dipping in your favorite sauce.
1lborganic boneless skinless chicken breast, cut into strips
1egg
½cupalmond meal (or almond flour)
¼cupunsweetened shredded coconut (or ¼ cup more almond meal)
1teaspoonpaprika
½teaspooncayenne pepper
½teaspoongarlic powder
½teaspoonsea salt
¼teaspoonblack pepper
Instructions
Preheat oven to 400°F and coat a baking sheet with parchment paper.
Place almond meal, coconut, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.
Crack egg into another shallow bowl and whisk.
One by one, dredge each chicken tender in the egg bowl, wiping off any access and then dip each into the almond meal mixture. Roll until each tender is covered completely.
Place the coated tenders on a baking pan lined with parchment paper or a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture.
Bake for 20 minutes, flipping the tenders once at the 10 minute mark. When done the chicken tenders will be golden brown and completely cooked through.
Remove tenders from the oven and allow to cool slightly before serving.
Leftover chicken tenders store really well. After allowing them to cool slightly, store in an airtight container for 5 days. To reheat, I like to pop them in the conventional oven or toaster oven for a few minutes so they crisp back up!
This is now going to be my go to recipe for chicken tenders!!! So good and so easy. I didn’t have shredded coconut so added a little more almond flour and turned out so good-toddler approved too! 😉
These are so good. I really liked the texture of the coconut. I added red pepper flakes for an kick. Maybe my tenders were thicker, I had to cook longer. This is going to be a “go to” recipe. Thanks, you did it again!
Ah yay!! So pumped these chicken tenders were a hit, Steve! I love the addition of the red pepper flakes for some spice. Thanks so much for the review and star rating. I really appreciate it!
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This is now going to be my go to recipe for chicken tenders!!! So good and so easy. I didn’t have shredded coconut so added a little more almond flour and turned out so good-toddler approved too! 😉
Yay!! Happy to hear these chicken tenders were a hit, Annelise! Thanks so much for trying them out and for the review. It means so much to me!
These are so good. I really liked the texture of the coconut. I added red pepper flakes for an kick. Maybe my tenders were thicker, I had to cook longer. This is going to be a “go to” recipe. Thanks, you did it again!
Ah yay!! So pumped these chicken tenders were a hit, Steve! I love the addition of the red pepper flakes for some spice. Thanks so much for the review and star rating. I really appreciate it!
These are amazing everyone loved them and so easy to make!
So wonderful to hear, Rachel! Thanks so much for the review and star rating. I so appreciate it!
Thank you for sharing this delightful recipe. I can hardly wait to try it.