Carrageenan Free Paleo Almond Flour Chicken Tenders
Crispy, golden chicken tenders are one of those comfort foods that feel almost impossible to recreate cleanly at home — but this oven-baked version absolutely delivers. The coating is built entirely from almond flour seasoned with smoked paprika, garlic powder, onion powder, and a kick of optional cayenne, so every bite is deeply savory with a satisfying crunch. Carrageenan, a thickener and stabilizer commonly found in processed foods and some store-bought breading mixes, has no place here — these tenders are made from scratch with whole, recognizable ingredients from start to finish. A wire rack set inside the baking sheet is the real secret weapon, letting hot air circulate all around the chicken so the coating crisps up evenly without a drop of frying oil. A drizzle of avocado oil over the top before baking pushes that golden color even further. Serve them straight from the oven with a squeeze of lemon and you've got a crowd-pleasing plate that doesn't ask you to compromise on anything.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb chicken tenders (about 12 pieces)
- ½ tsp salt
- ¼ tsp black pepper
For the coating
- 2 large eggs
- 1 tbsp water
- 1 ½ cups almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- 2 tbsp avocado oil
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and brush or spray the rack lightly with avocado oil.
- 2
Pat the chicken tenders dry with paper towels, then season all over with 1/2 tsp salt and 1/4 tsp black pepper.
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