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Overhead shot of baked chicken tenders on 2 plates with dipping sauce.
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4.73 from 61 votes

Baked Chicken Tenders

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: baked chicken tenders
Servings: 4


  • 1 lb organic boneless skinless chicken breast cut into strips
  • 1 egg
  • ½ cup almond meal (or almond flour)
  • ¼ cup unsweetened shredded coconut (or ¼ cup more almond meal)
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper


  • 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.
    Overhead shot of a bowl with almond meal, coconut, paprika, cayenne, garlic, sea salt and black pepper ready to be combined.
  • 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.
    Overhead shot of two bowls. One bowl has eggs that have been whisked and the second bowl has a mixture of dry ingredients with a whisk resting in the bowl.
  • 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.
    Overhead shot of chicken tenders on a baking sheet.
  • 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!




    Serving: 1/4 of recipe | Calories: 211kcal | Carbohydrates: 3g | Protein: 27g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 386mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g