These juicy (paleo) chicken tenders are great for the whole family and a healthier option than the ones from the freezer section.
To Make This Recipe You Will Need:
- eggs
- chicken strips
- fine almond flour
- coconut flour
- salt
- pepper
- garlic powder
- onion powder
- smoked paprika
- cayenne pepper
- avocado oil
- baking sheet
- parchment paper
- bowls or shallow dishes
- whisk
See me making this recipe in this YouTube episode.
To begin, preheat your oven to 400 degrees.
Line a baking sheet with parchment paper and lightly brush or spritz the paper with oil.
Whisk eggs in a bowl and set it aside for now.
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In another bowl, combine almond flour, coconut flour, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and cayenne pepper. Stir these together.
Dip a chicken tender into the egg. Coat it with the flour mixture.
Dip the tender back into the egg. Coat the tender with the flour mixture again.
Place the tender on your baking sheet.
Repeat with all of the tenders.
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Lightly spritz or drizzle the tenders with a little bit of oil. Bake for 10 minutes.
Turn the tenders over and lightly spritz again with oil.
Bake for 10-15 minutes more, or until the tenders test done with a meat thermometer (165 degrees F).
Serve with your favorite dipping sauce.
Enjoy!
You can serve these paleo chicken tenders with any dipping sauce: barbecue sauce or my favorite curry mayo. You can get that recipe here.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Paleo Chicken Tenders
Ingredients
- 2 lb chicken strips
- 4 eggs
- 2 c fine almond flour
- 1/3 c coconut flour
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- avocado oil
Instructions
- To begin, preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper and lightly brush or spritz the paper with oil.
- Whisk the eggs in a bowl and set it aside for now.
- In another bowl, combine the almond flour, coconut flour, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and cayenne pepper. Stir these together.
- Dip a chicken tender into the egg.
- Coat with the flour mixture.
- Dip the tender back into the egg.
- Coat the tender with the flour mixture again.
- Place the tender on the baking sheet.
- Repeat with all of the tenders.
- Lightly spritz or drizzle the tenders with a little bit of oil. Bake for 10 minutes.
- Turn the tenders over and lightly spritz again with oil.
- Bake for 10-15 minutes more, or until the tenders test done with a meat thermometer (165 degrees F.)
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Yum! Even the hubs loved them. Thank you for sharing.
Great to hear!