Wheat Free Paleo Almond Flour Chicken Tenders
Crispy, golden chicken tenders are one of those comfort foods that can feel completely off-limits once you've cut wheat out of your life — but this recipe proves otherwise. Almond flour steps in as the coating here, delivering a genuinely crunchy crust that holds up beautifully in the oven without any wheat-based breadcrumbs in sight. The blend of smoked paprika, garlic powder, onion powder, and a touch of cayenne means every bite is deeply savory with just the right amount of heat. Baking them on a wire rack is the real trick — hot air circulates all the way around each tender, so you get that satisfying crunch on every side without deep frying. A drizzle of avocado oil before they go into the oven helps the coating turn a gorgeous deep golden color that looks like it came straight from a restaurant kitchen. Serve them with a squeeze of fresh lemon and you've got a crowd-pleasing dinner that nobody will believe is this simple to pull off.
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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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