Baked Chicken Tenders


These baked chicken tenders are made with chicken, almond meal, shredded coconut and a blend of spices. They’re absolutely delicious, gluten-free and low carb.

White plate with four chicken tenders stacked on top. Sitting on a linen towel.

That evening I decided to get the Sides Matter with root vegetable mash, roasted cauliflower and roasted sweet potatoes along with a few baked chicken tenders. The chicken tenders were from the prepared food section so they were served cold, but they were still crazy good.

Baking sheet with 6 chicken tenders.

Once home I had a craving for the chicken tenders and since Richmond doesn’t have a Hu Kitchen (yet!) I decided to make my own homemade version.

Baking sheet with parchment paper and six chicken tenders in the oven.

I knew it wouldn’t be too hard because I’ve made baked chicken tenders before. The only difference is that these chicken tenders are paleo and grain-free so the crust is made with almond meal instead of rice cereal and an egg instead of Greek yogurt. Easy peasy!

Clear baking dish with chicken tenders stacked inside.

It took me a couple weeks but I finally got around to making them and they turned out to be REALLY good — crispy, flavorful and just as delicious as I remember them being at Hu.

Isaac and I ate them with honey mustard the first night and then I put the leftover tenders on salad for lunch the next day.

Three chicken tenders sitting on a salad made with spinach, onions, peppers, cucumbers, and tomatoes on a white plate.

It was absolutely delish!! I already want to make another batch of the tenders (and these sesame roasted carrots) just so I can have this salad again.

Baked Chicken Tenders

5 from 33 votes
Inspired by the chicken tenders from Hu Kitchen in New York, these baked chicken tenders are made with organic chicken, almond meal and a blend of spices. They're paleo, packed with protein and absolutely delicious.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 1 lb organic boneless skinless chicken breast, cut into strips
  • 1 egg
  • 1/2 cup almond meal
  • 1/4 cup unsweetened shredded coconut, or 1/4 cup more almond meal
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 400°.
  • 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.


Serving: 1/4 of recipe Calories: 275kcal Carbohydrates: 3g Protein: 30g Fat: 15g Fiber: 2g Sugar: 1g
Course: Lunch/Dinner
Cuisine: American
Keyword: baked chicken tenders, paleo chicken tenders


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Recipe Rating

    1. Val
      May 31, 2021 AT 6:52 pm

      Hello. I am really excited to try these, are these able to be frozen?
      Thx Val

      1. Brittany Mullins
        June 1, 2021 AT 1:18 am

        Hey Val – I haven’t tried freezing these before, but I bet you could freeze them just fine. Let me know if you decide to try freezing them!

    2. Christina
      May 2, 2021 AT 3:18 pm

      We love these chicken strips! My son loves fried chicken tenders. These have been a fantastic healthy option. We make our own “Canes” sauce. Love these on salads and chicken Parmesan too.

      1. Brittany Mullins
        May 3, 2021 AT 11:50 am

        Yay! I’m so glad these chicken tenders were a hit, Christina! Thanks for making them and coming back to leave a review. I really appreciate it!

    3. Sarah Kolk
      March 31, 2021 AT 9:43 am

      These were so quick & easy to cook & came out great!

      I served with potato wedges & homemade honey mustard.

      1. Brittany Mullins
        March 31, 2021 AT 7:15 pm

        So glad you enjoyed these tenders, Sarah! 🙂

    4. Sarah
      March 15, 2021 AT 8:11 pm

      5 stars
      So good!! Thank you for sharing!

      1. Brittany Mullins
        March 15, 2021 AT 11:00 pm

        So glad you enjoyed this recipe, Sarah! Thanks for the review. I really appreciate it. 🙂

    5. Rosalie Duryee
      March 10, 2021 AT 2:30 pm

      5 stars
      I didn’t want sweetness, so I replaced the coconut with nutritional yeast, and it was delicious! If you let the tenders rest on the pan after taking them out of the even, the breading gets crispier.

      1. Brittany Mullins
        March 11, 2021 AT 1:40 am

        So glad you enjoyed this recipe, Rosalie! Thanks for the review, I so appreciate it!

Parchment paper lined with protein balls.


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