These Paleo Chicken Tenders are easy and packed with flavor! A healthy version of a classic favorite- made gluten, dairy, grain free, and low carb.
Chicken tenders were probably my favorite food growing up. From age 10-15 I ordered them, guaranteed, at every restaurant. And to go along side them for dipping?? Honey...always! The combo of sweet and salty is so good.
Making Paleo Chicken Tenders has been on my to-do list and now I'm regretting waiting so long. Oh my gosh they are so good!! They are easy to make- don't be intimidated by the 3 step breading process. It's so quick and simple. They'll be in the oven in no time and then done in 15 minutes!
Ingredients for paleo chicken tenders
Chicken- boneless skinless chicken tenders or breasts cut into strips is what is needed
Coconut flour- this is the first step in the breading process. Dip the chicken in this to help the egg mixture stay.
Eggs- this is the base of the wet mixture. After the coconut flour dip, the chicken is coated in the egg mixture.
Almond milk- just a tablespoon is needed to help thin the eggs out. Another milk of choice will work great here.
Almond flour- this is the final step in the breading process and coats the chicken.
Seasonings- salt, pepper, onion and garlic powder are added to the almond flour to give the tenders some flavor.
Making the chicken tenders
Make the breading station: choose 3 dishes that are flat bottomed and will fit the tenders. The coconut flour goes in the first bowl, then the eggs and milk, then the almond flour and spices. It will go- dry, wet, dry, sheet tray. So make sure that is ready. It is so simple and will go quickly once you have it laid out.
Here is what they look like once they have gone through the breading station and are ready to go in the oven.
Storing and reheating chicken tenders
These are good stored in the fridge for up to a week. They are best reheated in the oven or air-fryer. Warming them in the microwave takes away the crispiness. Reheat for about 5 minutes at 375° or until warmed through.
These are juicy, perfectly seasoned, and the breading is so good! I know I probably shouldn't say this, but this is my favorite thing I've made for my site. That's how much I love them. I hope you try them and love them.
Here are some more chicken recipes to make:
- Gluten Free Chicken Nuggets
- Chicken Noodle Soup (gluten free)
- Grilled Honey Mustard Chicken
- Paleo Creamy Mushroom Chicken
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Paleo Chicken Tenders
Ingredients
- 1 ½ pounds chicken, boneless skinless
- ⅓ cup coconut flour
- 2 large eggs
- 1 tablespoon almond milk
- 1 cup almond flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne optional
Instructions
- Preheat oven to 425° and line a sheet tray with parchment paper. Set aside.
- Get out 3 shallow, flat-bottomed dishes. This will be your breading station.
- Put the coconut flour in the first bowl.
- Crack the eggs in the second bowl and add the almond milk. Whisk until combined.
- Place the almond flour, salt, pepper, garlic, onion, and cayenne in the third bowl. Mix until all the seasonings are well incorporated.
- Taking one strip at a time, dip it in the coconut flour and make sure it is fully coated. Then dip it in the egg mixture and let any extra drip off. Them dip it in the almond flour mixture and make sure it's fully coated with no wet spots showing.
- Place it on the sheet tray and repeat with remaining tenders.
- Spray with pure olive or coconut oil if you have it. This will help them brown.
- Bake for 10 minutes, then flip them over and bake for 5 more minutes.
- OPTIONAL: turn the oven to 500° and bake for an additional 5 minutes to brown the outside.
Nutrition Information
Meg O. says
This was quite a hit tonight!! Definitely adding it into the rotation! Thank you!!
Jessica DeMay says
Thanks, Meg! So glad to hear that! Thanks for the great feedback 🙂
Sophie Ostlund says
I can't believe how well these turned out. They were, in a word, amazing. Absolutely no adjustments or tweaks to the recipe needed - THANK YOU!
Jessica DeMay says
Thanks, Sophie! I'm so glad to hear you enjoyed them! Thanks for the great feedback 🙂
Isabelle says
Made them with your home-made ketchup and they were a total hit!! Especially with my kids. My 6yo kept saying how she wanted to eat this everyday for the rest of her life (yeah, would you imagine!) So they are a definite YES for us. I use grounded (? is this the right word?) almonds instead of almond flour, just because I didn't have the flour on hands. Gave it a nice crunch.
Jessica DeMay says
I am so glad to hear that, Isabelle! Thank you so much for trying my recipes- I love that your kids enjoyed them 🙂 The ground almonds sound delicious!
Emilie says
Is there any way to make this without eggs? My son is allergic and I'm trying to find recipes for our whole30 that everyone can eat ?
Jessica DeMay says
Hi Emilie- I have this recipe that is egg free- http://www.jaysbakingmecrazy.com/2016/03/16/paleo-chicken-nuggets/
They aren't Whole30 because they're pan-fried, but you could bake them instead. Probably 10-12 minutes at 400°. I hope that helps.
Squeaky says
Why does pan frying make them not whole30? Just curious. I also can’t wait to try those ones, they sound so good as well!
Jessica DeMay says
Hi- I'm mistaken. If you read the actual post it says they are Whole30. Just no deep frying like fill a pan with oil and fry, but pan frying is okay. Hope that helps!
Squeaky says
Yes it sure does! Thanks for the clarification! 🙂
Ellie says
Hi! I tired making the recipe but had a hard time. Basically the breading completely fell off the chicken when I tired to turn it over and it didn't brown. The flavor is amazing but I don't know what I did wrong. Any suggestions with getting the breading to stick in the chicken?? I didn't use any substitutes btw.
Jessica DeMay says
Hi Ellie- I'm sorry to hear you had issues with them. It's important to make sure the chicken is fully coated in the coconut flour, then the egg, then the almond flour. Make sure there are no spots that aren't covered. That's the only thing I can think of. They don't get super brown, but turning the heat up at the end helps. I hope that helps!
Suzanna says
Hi!! Making these tonight, and they look great!! Can't wait to taste them!! I was thinking maybe something that could help the breading stay on is spray the parchment paper also with olive oil! I did that, and I just turned mine over and the breeding stuck great!!
Thanks for posting his recipe!! I have 2 small children so this was fast and looks yummy!! 🙂
Jessica DeMay says
You're welcome, Suzanna! Thank you for that great tip! I love that idea 🙂 Glad your kids liked them!
Amy says
Sometimes ovens have different temperatures. I have had this happen before when I bake chicken. I bake them a few minutes longer before turning over and it seems to work.
Jessica DeMay says
You are right, Amy! Thanks for that tip!
SP says
I just found out we have an egg sensitivity in our family. Are you familiar with any egg substitutes people have tried? These look amazing and yummy for the whole family! Thanks!
Jessica DeMay says
Hi, I'm sorry to hear of the egg allergy. I know a flax or chia egg work in baking as a substitute, but I'm not sure how it would work here. It would be worth a try I guess. I actually have a chicken nugget recipe that will be up soon that is egg free.
Allison says
is there any substitute that could be made for the almond flour? I'm not doing a specific diet (gluten free, paleo, whole 30, etc) so would whole wheat flour work or just use coconut flour mixed with the spices for the breading?
Jessica DeMay says
Hi Allison! Yes, whole wheat or regular all purpose should work fine. I wouldn't use coconut flour because it's much drier and wouldnt work exactly the same. I hope you try them and love them!
Desiree says
It says in the recipe to use coconut flour. I'm confused
Jessica DeMay says
Hi Desiree- I was saying not ALL coconut flour. If you want to replace the almond flour with something, coconut won't work the same way. It is used in the first step to coat the chicken. Hope that clears things up.
Jessica says
Have you had success freezing these in larder batches and reheating?
Jessica DeMay says
Hi Jessica! I thought about it, but haven't tried that yet. I think that would work well if you froze in a single layer then reheated in the oven. I don't know temp or times though. Sorry I couldn't be more of a help. I hope you try them!!
Heather | Cook It Up Paleo says
These look delicious! So crisp and perfect 🙂
Jessica DeMay says
Thanks, Heather!
Amy says
What cut of chicken do you recommend buying? Maybe tenderloins? I've tried to make tenders before and it took so long to cook the meat.
Jessica DeMay says
Hi Amy- yes, tenders work best. They cook super fast. If you only have breast then cut it in smaller strips the size of tenders. Hope you enjoy!
Bethany @ Athletic Avocado says
chicken tenders were my favorite food the first 16 years of my life! Glad I can finally have a paleo version that tastes just as good if not better!
Jessica DeMay says
Thanks, Bethany! I hope you enjoy them!
Jason Williams says
Jay's Baking Me Crazy does it again!! I honestly was thinking last night about how I wish there was a healthy way to make chicken tenders!! It's like you read my mind 🙂 Running to the store shortly for ingredients!
Jessica DeMay says
Thanks, Jason! I thought of you when I made them 🙂 I hope you love them!!