Lupin Free Paleo Almond Flour Chicken Tenders
Crispy, golden chicken tenders straight from the oven — this recipe delivers everything you love about the classic without a single grain of wheat or legume flour in sight. The coating is built on almond flour seasoned with garlic powder, onion powder, and smoked paprika, which creates a deeply savory crust that actually crisps up beautifully on a wire rack in a hot oven. Lupin flour has quietly crept into a surprising number of gluten-free and paleo-style products as a cheap protein booster, so making your own tenders at home is genuinely the safest move. Every ingredient here is straightforward and easy to verify, so there's no label-reading stress before dinner. A drizzle of avocado oil over the coated pieces before baking helps the crust turn that irresistible deep golden color without any frying required. Flip them once halfway through and pull them when the coating is crackling and the chicken hits 165°F — then squeeze a little lemon over the top and watch them disappear fast.
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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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