Almond Flour Chicken Tenders – These healthy chicken tenders are breaded with seasoned almond flour and cooked to perfection. Enjoy them on their own, or try them with one of our dipping sauces below! (Paleo, Whole30, Gluten-Free)
A funny (only to me) story about this paleo chicken tenders recipe is that it took me FIVE tries to film the video. I kept having random things pop up on the days I planned to film, like a dark stormy monsoon without enough light to film, a sick child, a surprise appointment, chicken tenders that didn’t thaw in time, etc.
So we just kept eating them on repeat in the meantime. And guess what? No one got sick of this recipe. In fact, my daughter (who usually just picks at the proteins on her plate) said “when can we have those chicken tenders again?”
THAT FEELS LIKE A WIN.
So when I tell you these almond flour chicken tenders will be a delightful addition to your weeknight meal rotation, I mean it. They’re easy to make, only require a few ingredients, and they’re kid-friendly AND adult-friendly.
Plus, there are so many yummy sauces to serve them with! Here’s what you’ll need to get started…
Here’s What You Need To Make Almond Flour Chicken Tenders
- Chicken Tenders. Boneless skinless chicken tenders are the foundation of this paleo chicken tenders recipe. If you can’t find chicken tenders, you can pound out chicken breast to an even thickness, then slice it into strips to mimic the shape of chicken tenders.
- Almond Flour. Our breading mixture starts with almond flour. It’s simply made from ground almonds and it gives these chicken tenders delicious flavor, while keeping the recipe gluten-free, lower carb, and paleo/whole30-friendly. Woot!
- Garlic & Onion Powder. To season the almond flour, I add a mixture of seasonings. First is garlic and onion powder.
- Dried or Fresh Dill. Then, I add dill, which gives these subtle ranch-ish vibes. SUPER good. If you don’t have or like dill, you can skip it. I won’t be offended.
- Salt & Pepper. Then, you’ll add plenty of salt and pepper to round out those dry ingredients.
- Egg. For the wet ingredients, you’ll start with an egg and mix it with…
- Frank’s Red Hot (or Milk). You can change the flavor of these paleo chicken tenders somewhat by what sauce you use here with the egg. I use a hot sauce like Frank’s Red Hot (original is paleo/Whole30), but you can use milk/almond milk for something with less kick. Or, swap in barbecue sauce, buffalo sauce, etc. for variety!
How to Make Almond Flour Chicken Tenders, Step-By-Step:
- Preheat the oven to 400 degrees F. Place a wire cooling rack over a baking sheet and mist lightly with spray oil.
- First, mix up your almond flour breading. In a shallow bowl, combine almond flour, garlic powder, onion powder, dill, salt, and pepper. Stir with a fork or whisk until well combined. Set aside.
- Next, make the egg mixture. In another shallow bowl, combine egg and hot sauce. Stir until well blended.
- Set up your breading station. Line up the egg mixture bowl, the flour mixture bowl, and the prepared baking sheet.
- Bread the chicken tenders. Dip each chicken tender first in the egg mixture (let excess egg drip off), then add to flour mixture. Coat well on all sides with flour mixture. Then, place on baking sheet. Repeat with all chicken tenders. Make sure none of the chicken tenders are touching to allow the best air circulation. (More air circulation = more crispy chicken tenders)
- Mist with oil. Lightly mist the chicken tenders with spray oil.
- Bake the chicken tenders! Bake at 400 degrees for 15-20 minutes, or until a meat thermometer registers 165 degrees F. when inserted in the thickest part of the chicken tender.
- Serve with your favorite sauces!
Yummy Ways to Eat These Chicken Tenders:
My favorite way to eat almond flour chicken tenders is dipped into a yummy sauce. Here are some of our favorites…
- Creamy Paleo Homemade Ranch. Creamy, flavorful, and absolutely deliciously addictive.
- Honey Mustard. Mix equal parts mayo, dijon mustard, and honey with a pinch of salt and pepper. It’s delicious!
- Buffalo Sauce. Combine equal parts Frank’s Red Hot + ghee or butter, or use a store-bought sauce. Tessamaes and Noble Made both make paleo/whole30 buffalo sauce!
- Hot Honey. Sweet and spicy all in one bite! I love the hot honey from Red Clay, but you can also make your own!
- BBQ Sauce. Pick a sauce that works for your dietary needs. I love this with so many flavors of BBQ sauce!
- Tomatillo Ranch Dressing. For a yummy southwest spin, try tomatillo ranch dressing!
- Chipotle Ranch Dressing. Or, for a smoky kick, try chipotle ranch dressing. So good!
more yummy ways to eat these chicken tenders:
- Cut Up & Served On Salads. Add cut up chicken tenders to fully-loaded salads, like this BBQ Ranch Chicken Salad or Fall Cobb.
- Turned Into a Wrap. Tuck into gluten-free tortillas, grain-free tortillas (like Siete), or coconut wraps with lettuce and tomato. Add your favorite sauce and you’re in business!
- Tucked Into Buns For Sandwiches. Or, do the same thing with your favorite bun to make it a sandwich. Delicious!
FAQ + TIPS AND TRICKS FOR THE BEST PALEO CHICKEN TENDERS:
CAN YOU MAKE THESE IN ADVANCE & FREEZE THEM? You can, and it can be a great way to save time. I actually freeze them *after* baking so the breading stays on better. You can thaw in the refrigerator and reheat in the oven, or you can bake from frozen. 375 degrees for 15-20 minutes is usually long enough to thaw and crisp them up from frozen!
CAN I USE SOMETHING BESIDES ALMOND FLOUR? This recipe is specifically formulated for almond flour. If you’d like to use something else, you can try our Crispy Coconut Chicken Tenders (made with coconut & coconut flour), Gluten-Free Chicken Tenders (made with breadcrumbs), or Pecan Crusted Chicken Tenders instead!
CAN I COOK THESE IN THE AIR FRYER? Yes! I love cooking them in an air fryer. I cook them at 400 degrees for 15-20 minutes, or until a meat thermometer reaches 165 degrees when inserted into the thickest part of the chicken tenders. Do make sure to grease the bottom of the basket well or use perforated air fryer parchment paper to keep the bottoms from sticking.
CAN I COOK THEM ON THE STOVETOP? You bet! This tends to be the way to get them the crispiest, but unless you’re using some fat to grease the pan and a nonstick skillet, the almond flour breading can sometimes come off when you’re flipping them. Cook 5-7 minutes on the first side, then 4-6 minutes on the second side, or until a thermometer reaches 165 degrees F. when inserted in the thickest part of the chicken tenders.
WHAT TO SERVE WITH CHICKEN TENDERS. I usually keep things easy and fairly light on the side! I love this Cilantro Lime Slaw (pictured) with almond flour chicken tenders, but you can do roasted sweet potatoes, chipotle mashed sweet potatoes, or Instant Pot mashed potatoes, a gorgeous side salad, or some simple fruits and veggies.