Peanut Free Paleo Almond Flour Chicken Tenders
Crispy, golden chicken tenders are one of those crowd-pleasing classics that can feel off-limits when you're navigating peanut-free cooking — especially with store-bought breaded options that often share lines with multiple allergens. This version keeps things clean and satisfying by using almond flour as the coating, which crisps up beautifully in a hot oven without a drop of peanut oil or questionable filler. The seasoning blend of smoked paprika, garlic powder, onion powder, and a hint of cayenne gives every bite serious depth and a subtle kick that makes these anything but boring. Baking them on a wire rack is the real secret weapon here — hot air circulates all around each tender, so you get that crunchy exterior without any frying. A quick egg wash helps the coating cling tight, and a drizzle of avocado oil before they go in the oven seals the deal on that deep golden finish. Serve them straight from the oven with a squeeze of lemon 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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