Red Meat Allergy Friendly Paleo Almond Flour Chicken Tenders

Crispy, golden, and packed with smoky-garlicky flavor, these oven-baked chicken tenders are the kind of crowd-pleaser that disappears fast. The coating is built entirely from almond flour seasoned with smoked paprika, garlic powder, onion powder, and a hit of cayenne if you like a little heat — no breadcrumbs, no fillers, just real ingredients that happen to be completely free of red meat. For anyone managing a red meat allergy, the beauty here is in the simplicity: every single component is easy to verify, and there's nothing hiding in the ingredient list that could cause concern. Baking them on a wire rack is the secret weapon — hot air circulates all the way around each tender, so you get that satisfying crunch without a drop of frying oil. A drizzle of avocado oil before they go into the 425°F oven helps the almond flour coating turn a deep, gorgeous amber. Flip them once halfway through and pull them when they hit 165°F inside, and you've got tenders that are juicy in the middle and crackling on the outside. A squeeze of fresh lemon right before serving brightens everything up and makes the whole plate feel a little more special.

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