Legume Free Paleo Almond Flour Chicken Tenders
Crispy, golden chicken tenders are one of those crowd-pleasing classics that can feel off-limits once you start reading the back of a breadcrumb box. This version skips the wheat flour and any legume-based coatings entirely, leaning on almond flour to deliver a genuinely crunchy crust that holds up beautifully in the oven. The seasoning blend — smoked paprika, garlic powder, onion powder, and a hit of cayenne if you're feeling bold — makes every bite deeply savory and a little smoky. Setting the tenders on a wire rack is the real trick here: hot air circulates underneath, so the coating crisps up on all sides without a drop of frying oil. A drizzle of avocado oil before they go in seals the deal, giving you that gorgeous deep-golden color straight from the oven. Squeeze a little lemon over the top when they come out and you've got a weeknight dinner that genuinely tastes like a treat.
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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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