Paleo Almond Flour Chicken Tenders
Crispy, golden chicken tenders that skip the breadcrumbs entirely — this oven-baked version uses almond flour as the coating, and the result is genuinely crunchy without a single grain in sight. The almond flour crust gets seasoned with smoked paprika, garlic powder, onion powder, and an optional hit of cayenne, so every bite has real depth and a little warmth. Baking on a wire rack is the secret move here — hot air circulates all the way around each tender, giving you that satisfying crunch on all sides without deep-frying. A drizzle of avocado oil over the top before they go into the oven helps the coating turn a deep, irresistible golden brown. This recipe makes enough for four people, so it works just as well for a weeknight family dinner as it does for a weekend snack spread. Squeeze a little lemon over the top right before serving and you've got a bright, clean finish that ties everything together beautifully.
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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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