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.

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.

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.

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!

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.

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.

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Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Ingredients

• 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

Instructions

 

• 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.

Nutrition

Serving: 1/4 of recipe Calories: 275kcal Carbohydrates: 3g Protein: 30g Fat: 15g Fiber: 2g Sugar: 1g

Author: Brittany Mullins

Course: Lunch/Dinner

Cuisine: American

Keyword: baked chicken tenders, paleo chicken tenders

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