Mar 19
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.
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!
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.
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.
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).
See how to make the chicken tenders here:
Hope you guys love these – let’s get dipping. xo!
- Serves: 4 servings
- Serving size: 2 chicken tenders each
- Calories: 312
- Fat: 15.1g
- Saturated fat: 2.2g
- Carbohydrates: 9.1g
- Sugar: 0.9g
- Fiber: 4.6g
- Protein: 33.6g
- 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 cup 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
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.
- 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.
- 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.
- Generously spray the tops of the chicken strips with cooking oil spray. Bake in the oven for 15-20 minutes until cooked through.
- 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!
Pin this recipe:
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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Chicken tenders for the win! I made some similar ones a few months back when my nephew was in town and he gobbled them up! My SIL said he doesn’t normally eat chicken so she was stoked!!
Amazing! You’ll have to give these a try and let me know how you like them 🙂
Omg, yes! I can’t decide what I like best about this recipe, that it’s a healthier way to do chicken nuggets for the fam, or that it’s chicken tenders in the first place!!!! Thanks as always, Monique!
YES all of the above! Perfect for kids and adults 🙂 Hope you love these Tori!
Got a pound of chicken fingers in my freezer just waiting to made with this recipe!! Seriously these look amazing. I loveee honey mustard, but another one of my fave sauces has always been Kraft BBQ sauce LOL! So healthy, but so gooddd.
I meant *unhealthy oops!
YES perfect timing! Love a good BBQ sauce too 😉
yum. i LOVE chicken strips and my favorite dipping sauce for fries is a honey dijon dipping sauce! i’m so going to try this and make the chicken in my air fryer <3
Perfect!! Let me know how it goes in your air fryer!
I LOVE making homemade chicken tenders, such a classic and I honestly could have them every week! So simple too, chicken tenders + sweet potato fries + ketchup = DONE. (and maybe some veggies 🙂 )
Can’t wait to try this recipe out, looks delicious as always Monique!
Aren’t they the best?! And YES with sweet potato fries. Hope you love this version!
These look awesome. I would never have thought to mix the milk in with the flours to get that texture. Genius! I always love a good honey mustard, but have also come to love sweet chili sauce. I have made it homemade and it is so much better than the bottles stuff with high fructose corn syrup in it. Also muffin week sounds like a dream week for me. Can’t wait!
It gives the chicken that nice crispy crumb! Sweet chili sauce sounds incredible too. Stay tuned for all of the muffins next week 🙂
Just made these for lunch and oh my goodness SO GOOOOOD! I broiled them for a few mins on each side after baking to get them extra crispy and they were divine. Thanks for the great recipe! I’m sure it’ll become a part of the rotation.
YUM that’s a great idea! So glad you enjoyed 🙂
Made these for dinner last night and they turned out SO good! Even my picky eater husband loved them! This recipe will definitely be a regular for us and I can’t wait to make them when our nieces & nephews stay with us! 🙂 Thanks for nourishing recipes that we can be excited about!
Amazing!! So happy to hear that. Perfect for kiddos and adults 🙂
My family is not a fan of coconut flavor which I know coconut flour can provide. Do these have that coconut flavor to them?
To me these don’t really have a coconut flavor to them!
I love your recipes Monique!!! and this is now one of my favorites, I´m obsessed with chicken fingers so this is the perfect way to enjoy them in a healthy way. I made this recipe today and they ended up PERFECT!
Thanks for your hard work and dedication to every recipe you prepare for us 🙂
Thanks so much Macarena!! So happy to hear that 🙂
I’m not doing paleo just watching carbs. Can use normal milk?
Yep!
I made these tonight for my family and they were sooo delicious!! Even my picky 2 year old gobbled them up!
Amazing!! So happy to hear that.
I want to make these and have coconut flour but not almond flour or meal. Can I make it with a different flour or breadcrumbs? I don’t need it to be paleo (or gluten free). Thanks!
Awesome recipe! A 5-Star newfound favorite. Thanks!
So happy you found a new favorite!!
Made these for dinner last night and they were amazing :DDD I’ve really missed breaded chicken but these were SO satisfying. I think i’ll cook them a little on the underside at the end next time, but the flavour was spectacular!! Especially with the dipping sauce 🙂
Have you tried making these chicken fingers in a air fryer? If you have do you have time suggestions?
How well will these freeze? Thanks!
I haven’t tried freezing these, but I think it should work! Check out the instructions here – just make sure they’re completely cooled before freezing 🙂
I made these exactly as the directions set out and they were pretty terrible to be honest. Pretty disappointing.
I’m surprised to hear that! Everyone I know that has made these has loved them – maybe double check the recipe + video?
Trying these tonight!! So excited I seriously love all your recipes. But question: any substitute to the coconut flour? And is it 3/4 cup almond flour (it doesn’t specify)?
You could try tapioca flour, oat flour or regular flour! And yes, it’s cup (thank you for the catch!)
I just made these and they were amazing! I didn’t make the honey mustard sauce but I don’t think I would have even used it because the seasoning in the breading was delicious
So glad you liked them!
I just finished making these and they are a hit for sure!!! Loved them. I only had quinoa flour on hand and used that, delicious.
Perfect! Glad the quinoa flour worked out. Love these for dinner!
Making these tonight but I don’t have a cooking spray. Can i just brush or drizzle some oil on them?
That should work!
Any idea for an egg substitute? My son is allergic. Thanks!
I’m sorry, I haven’t test it without eggs!
Hey Monique! Love this recipe…do you think it could work with fish instead?
Hey Angela! As long as the fish is patted dry before you do the egg coat then I think it would work very well. Let me know if you try it.
Can you make them using only the Almond Flour?
Thanks,
Dinah
I haven’t tried it, but I’m sure it would work well. Let us know if you test it out!