Mushroom Free Paleo Almond Flour Chicken Tenders
Crispy, golden, and packed with smoky, garlicky flavor, these oven-baked chicken tenders are the kind of comfort food that doesn't ask you to compromise on anything. The coating is built entirely from almond flour, eggs, and a punchy spice blend — no breadcrumbs, no fillers, and absolutely nothing fungus-derived hiding in the mix. That matters more than you'd think, since plenty of store-bought coatings and seasoning blends sneak in unexpected ingredients that can be hard to spot on a label. Here, every component is straightforward and easy to verify. Setting the tenders on a wire rack before baking is the secret to getting that satisfying crunch on all sides without deep frying, and a drizzle of avocado oil helps the almond flour coating turn a gorgeous deep gold. A squeeze of lemon at the end brightens everything up and cuts through the richness in the best possible way. Whether you're feeding picky kids or just craving something seriously satisfying, these tenders deliver every single time.
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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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