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Baked Paleo Chicken Tenders with Honey Mustard Dip

Delicious Baked Paleo Chicken Tenders made with a mix of almond and coconut flour and baked to perfection. These easy chicken tenders are perfect for an easy weeknight dinner. Adult and kiddo-approved! This recipe is sponsored by Almond Breeze almondmilk.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

ingredients for baked paleo chicken tenders on a board

A few weeks ago I brought you this incredible paleo chocolate cake and today I’m bringing you something just as nostalgic: baked paleo chicken tenders!

Over the past year, so many of you have requested more recipes using almond and coconut flour so I’ve decided to bring you another. It’s been a really fun challenge for me to create grain free, gluten free and paleo-friendly meals for you. I have to say that I’m loving it and feeling constantly inspired by what you’re looking for, so keep the requests coming!

baked paleo chicken tenders on platter next to a dish of ketchup and a dish of honey mustard

Whether you grew up on chicken fingers, chicken strips, or just good old tenders, you’re going to love this lightened-up baked chicken tender recipe. They’re basically a grown-up version of a classic, and I’m seriously in loveeeeee.

baked paleo chicken tenders in a skillet with dipping sauce

Let’s talk ingredients:

Coconut & almond flour: instead of traditional breadcrumbs, this flour mixture gives these chicken tenders a paleo, but equally crispy, makeover!

Almond Breeze almondmilk Unsweetened Original: I absolutely love using this almondmilk for both sweet and savory recipes. A few tablespoons of almondmilk mixed into the flour helps give these chicken tenders a delicious crumb to them while keeping them dairy free. I always stock up on their shelf stable kind to save room in my fridge and to never run out.

Spices: Onion powder, paprika, garlic powder, and a pinch of cayenne give these chicken tenders incredible flavor + a little kick of spice.

baked paleo chicken tender dipped in honey mustard dipping sauce

I serve these babies with an easy homemade honey mustard for the ultimate dipping, but you can choose whatever sauces your heart desires. Healthy ranch? A homemade BBQ sauce? TIME TO GET WILD.

While we’re on the topic of sauces, I’m gearing up to bring you some fun homemade sauces. So tell me, what are your favorite sauces?

These paleo chicken tenders are perfect for adults and the kiddos, so serve them for a fun weeknight dinner that’s healthy and protein-packed. They would also make great appetizers for a party (omg everyone BYO sauce).

three baked paleo chicken tenders with honey mustard dipping sauce

See how to make the baked paleo chicken tenders here:

Hope you guys love these – let’s get dipping. xo!

If you like this recipe, you might also like:

Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce

Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry

Paleo Turmeric Chicken Meatballs with Green Tahini Sauce

Lightened Up Chicken Pot Pie

Baked Paleo Chicken Tenders with Honey Mustard Dip

5 from 4 votes
Course Dairy Free, Dinner, Gluten Free, Grain Free, Paleo
Keyword baked paleo chicken tenders
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 4
Delicious Baked Paleo Chicken Tenders made with a mix of almond and coconut flour and baked to perfection. These easy chicken tenders are perfect for an easy weeknight dinner. Adult and kiddo-approved! This recipe is sponsored by Almond Breeze almondmilk.

Ingredients

  • For the chicken tenders:
  • 2 large eggs (or 3 small eggs)
  • 2 tablespoons Almond Breeze almondmilk Unsweetened Original
  • 1/3 cup coconut flour
  • 3/4 almond flour or almond meal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 2 tablespoons Almond Breeze almondmilk Unsweetened Original
  • 1 pound boneless skinless chicken tenders
  • Coconut oil cooking spray
  • For the honey mustard dipping sauce:
  • 3 tablespoons dijon mustard
  • 2 tablespoons honey
  • ½ tablespoon warm water

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.
  3. In a separate large bowl, mix together coconut flour, almond flour, salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper. Add 2 tablespoons of almondmilk to the bowl and use a fork to mix together to form a ‘crumb-like’ texture.
  4. Dip each chicken tender into flour mixture, then into egg mixture (coating the tender entirely), then back into flour mixture to coat the chicken strips. This should create a crumb-like look. Place each strip on the prepared baking sheet, 2 inches apart.
  5. Generously spray the tops of the chicken strips with cooking oil spray. Bake in the oven for 15-20 minutes until cooked through.
  6. To make the honey mustard dipping sauce: add dijon mustard, honey and warm water to a bowl and mix together until well-combined. Then get dipping!
Nutrition
Servings: 4 servings
Serving size: 2 chicken tenders
Calories: 312kcal
Fat: 15.1g
Saturated fat: 2.2g
Carbohydrates: 9.1g
Fiber: 4.6g
Sugar: 0.9g
Protein: 33.6g

 

This recipe is in partnership with Almond Breeze almondmilk. Thanks for supporting AK and the brands that help make this site possible!

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