Lactose Free Paleo Almond Flour Chicken Tenders
Crispy, golden chicken tenders that skip the breadcrumbs and dairy entirely — this oven-baked version delivers serious crunch using almond flour seasoned with smoked paprika, garlic, onion powder, and a kick of cayenne. The coating clings beautifully thanks to a simple egg wash, and baking on a wire rack means hot air circulates all around each piece so nothing goes soggy on the bottom. Avocado oil brushed over the top helps everything turn a deep, satisfying golden color without a drop of butter or milk in sight. For anyone navigating lactose sensitivity, the usual worry with coated chicken is hidden dairy in the breading or a buttery finish — none of that here. The ingredient list is short, straightforward, and completely free of dairy at every step. A squeeze of lemon at the end brightens the whole plate and cuts through the richness of the almond flour crust in the best way. These are the kind of tenders that disappear fast, so you might want to double the batch.
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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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