These almond flour chicken tenders are UNREAL! Crispy on the outside, juicy in the middle, and baked right in the oven. A crunchy coating of almond flour, finely shredded coconut, and smoky paprika makes them paleo, gluten-free, and Whole30 friendly. They’re ready in 30 minutes and serve 4!
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Better than the drive-thru, I promise
These came from a serious chicken finger craving. I wanted the real deal, crispy, golden, fast food style tenders, but I also wanted to make them at home. So I got creative, and these baked paleo chicken tenders were the result!
The coating is the magic here. Almond flour gets toasty and golden in the oven, and the shredded coconut adds extra crunch without making them taste like dessert. A little smoked paprika and cayenne keep them savory with just a hint of heat.
And because they’re baked, there’s no splattering oil all over the stove. A quick broil at the end gives them that crispy, fried look with way less mess!
Why You’ll Love This Recipe
- Crispy without frying, thanks to a quick broil at the end
- Paleo, gluten-free, and Whole30 friendly with no breadcrumbs
- Ready in 30 minutes from start to finish
- Kid friendly and perfect for dipping
- Simple pantry spices you probably already have
Erin's Expert Tips
From my kitchen to yours
- Pat the Chicken Completely Dry Before Dredging. After washing the chicken, take the time to pat it thoroughly dry before dipping it in the egg. Excess moisture prevents the coating from adhering properly, and dry chicken is the foundation of a truly crispy crust.
- Press the Coating On Firmly and Flip Multiple Times. When placing each tender in the almond flour mixture, press down firmly and flip it several times to make sure every surface is fully covered and then sprinkle a little extra coating on top before baking for maximum crunch.
- Finish With a 2–3 Minute Broil. After baking for 15–17 minutes, switch to broil for the last few minutes to get that gorgeous, golden, crispy crust. This final step is what takes these from "baked chicken" to something that genuinely rivals the deep-fried version.
- Use finely shredded coconut. Desiccated coconut sticks best. If you only have flakes, pulse them in a food processor first so they don’t fall off.
Ingredients for paleo chicken tenders
You only need a handful of ingredients for these crispy tenders. Full amounts are in the recipe card below!
- Chicken tenders: About 2 pounds. You can also slice chicken breasts into strips.
- Almond flour: The base of the gluten-free coating. It browns beautifully in the oven.
- Desiccated coconut: Very finely shredded, unsweetened coconut for extra crunch.
- Egg: Helps the coating stick to every tender.
- Spices: Salt, pepper, garlic powder, smoked paprika, and cayenne. Add more cayenne if you like them spicy!
How to make baked chicken tenders
Preheat the oven to 375°F and line a baking sheet with parchment. Pat the chicken dry, whisk the egg in one small bowl, and mix the almond flour, coconut, and spices in another.
Dip each tender in the egg and let the extra drip off. Then press it into the coating, flipping and pressing a few times until it’s completely covered. Lay them on the baking sheet and sprinkle a little more coating on top.
Bake for 15 to 17 minutes, then broil for 2 to 3 minutes until golden and crispy. Sprinkle with parsley if you want and serve with your favorite dipping sauce!
Frequently Asked Questions
Here are the questions I get most about these paleo chicken tenders!
They should be golden and crispy on the outside and read 165°F inside. Thicker tenders may need a couple extra minutes before you broil.
Yes! Air fry at 380°F for about 10 to 12 minutes, flipping halfway through. Cook in batches so they don’t overlap and stay crispy.
Just barely! The spices are the main flavor, and the coconut mostly adds crunch. Use unsweetened coconut so they stay savory.
Totally. Slice them into even strips about the size of tenders so they cook at the same rate.
Storing and reheating leftovers
Keep leftover tenders in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer so the coating crisps back up. The microwave makes them soft.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Paleo Almond Flour Chicken Tenders (Baked + Coconut Crusted)
Ingredients
- 2 lbs chicken tenders
- ½ cup almond flour
- ½ cup dessicated coconut very small pieces, if you only have flakes, run them through food processor
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon paprika I used smoked paprika
- ¼ teaspoon cayenne powder or more if want more spice
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Wash and pat dry chicken.
- In a small bowl, whisk egg. Set aside for now.
- In another small bowl, mix together almond flour, coconut, salt, pepper, garlic powder, paprika, and cayenne.
- Dip a chicken tender in the egg mixture, letting an extra egg drip off, then placing into flour bowl.
- Press down on tender to completely cover, flipping and pressing several times to make sure each tender is fully covered.
- Line on baking sheet and once finished dredging, sprinkling a little bit more of the flour mixture onto each one.
- Bake for 15-17 minutes and then broil for 2-3 more minutes to get a crispy crust. Dependent on your tender size, this time may range. Internal chicken temperature should be 160F or higher.
- Sprinkle with parsley for garnish (optional) and serve immediately.
- Store in fridge and heat up via air fryer or oven for crispiness.
- Pat the Chicken Completely Dry Before Dredging: After washing the chicken, take the time to pat it thoroughly dry before dipping it in the egg. Excess moisture prevents the coating from adhering properly, and dry chicken is the foundation of a truly crispy crust.
- Press the Coating On Firmly and Flip Multiple Times: When placing each tender in the almond flour mixture, press down firmly and flip it several times to make sure every surface is fully covered and then sprinkle a little extra coating on top before baking for maximum crunch.
- Finish With a 2–3 Minute Broil: After baking for 15–17 minutes, switch to broil for the last few minutes to get that gorgeous, golden, crispy crust. This final step is what takes these from "baked chicken" to something that genuinely rivals the deep-fried version.
Nutrition
Per serving. Nutrition is an estimate.
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Marie Magdalene says
Great recipe but next time I will skip the coconut, I could taste it. Probably will try with some tapioca flour instead and lots more black pepper to make it taste like KFC chicken.
Erin says
Hi Marie, so glad you liked it and feel free to omit it if you'd like to!
Liz says
Wow, these came out delicious. Both kids and adults loved them.
Thanks for a recipe I can feel good about feeding to my family!
Erin says
Hi Liz, so happy they were a hit!!
ERIN N says
Absolutely delicious!!!
Erin says
Hi Erin, so happy you loved them!!
Jenny says
I just made these and followed your directions to a T. They turned out perfect!! Can’t wait to make them again!
Erin says
Hi Jenny, so happy you loved them!!
Lynn says
Erin if you were to bake these I. The air fryer what would you suggest for time and temp? Thanks
Erin says
Hi Lynn, 7-8 minutes and 400! Let me know how they come out!!
Kellen says
Super easy and delicious!
Erin says
Hi Kellen, so glad you loved them!