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.
Leave a star rating below and tag me on Instagram so I can see your creation!
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Find more easy chicken dinners the whole family will love:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Allison says
Super delicious and easy to make! I didn't have coconut so I subbed grated parmesan instead and it worked beautifully. I also added some hot sauce to the egg for a little extra spice 🙂 thank you for sharing!
Erin says
Hi Allison, so glad you loved them and made them your own!!
Hannah says
My siblings and I love these! The flavor is great and the coconut gives it a nice twist!
Erin says
Hi Hannah, so glad they're a hit!!
Faith Simon says
Another perfect weeknight recipe! I make a honey mustard to go with them sometimes as well and they always crisp up perfectly
Erin says
Hi Faith, so glad you love them and great addition!
Peach says
I love this recipe so much! I’ve been making this chicken weekly and it’s one of my favorites.
Erin says
Hi Peach, so glad you loved them!!
Suzanne says
Made these today, my son is trying to hide from the carbs and he absolutely loved these tenders, thanks.
Erin says
Hi Suzanne, I am so glad you both enjoyed them!!
Sheryl says
Hi Erin,
Is the coconut you used sweetened of unsweetened?
Thanks
Erin says
Hi Sheryl, I used unsweetened! Let me know how yours come out!!
Lindsey says
Love these and they work despite all of my family’s food sensitivities. And my toddler will eat them so win all around! These are a staple in our household. Thanks!
Erin says
Hi Lindsey, I am so glad you and your family enjoyed them!
Brooke says
Hi Erin! So excited to make these tonight. I only have all purpose flour on hand. Is it ok to sub that for the almond flour?
Erin says
Hi Brooke, yes that should be fine. How did they come out?
Ilana says
These are my absolute favorite! I added a little extra hot paprika because I really like a nice kick. Me and my husband both love these and fight over leftovers lol
Erin says
Hi Ilana, ah that sounds so good!!
Kim Sheehy says
Can you clarify serving size? Is your nutritional info for one tender? Thank you
Erin says
Hi Kim, thanks for your comment. It is now updated!
Matt says
Can these be made in the air fryer or is it better to use the oven?
Erin says
Hi Matt, I haven't tried them in the air fryer yet, but it should work. Let me know how they come out!
restaurantthatdeliversnearme.website says
Good blog post.
Erin says
Hi! Thank you so much!!
Dishesdeli says
Thanks for sharing this great recipe
Erin says
Hi Dishesdeli, you're welcome! Let me know how they turn out for you! 🙂
Erin says
These are AMAZING, I honestly don't think that I've ever reviewed a recipe on a blog before but these are seriously note worthy, and husband approved! He thought they were from a box! I love these and I'm making them for the second time with plans to freeze some to have as a quick "junk food" or last minute dinner. Thanks for the recipe!
Erin says
Hi Erin! I'm thrilled you and your husband enjoyed them! Thank you for taking the time to leave a review and for your support! 🙂
Nicole Santos says
So fast and easy to make! My picky 3yo loves them too! 🙂
Erin says
Hi Nicole, I am so happy you both enjoyed them so much!!
Lisa says
Wondering if these could be frozen after preparing to be cooked later?
Erin says
i think it would work just fine!
Tanya says
Can you make this without the coconut and just use extra almond flour in its place?
Erin says
Absolutely!
Gabby says
Just made these for dinner and they turned out so well! I loved that they really satisfied my chicken finger craving but they were healthy!
Erin says
Thanks for sharing Gabby! So glad you liked them!
Eliza says
DELICIOUS! and so easy to throw together.
Erin says
so glad you like them Eliza!! 🙂
Katelyn says
Is there a replacement for the coconut? I cannot stand the taste or texture of coconut. period!
Erin says
Breadcrumbs!! They will have the same effect 🙂
Jennifer says
I cannot have coconut or breadcrumbs. Do they need to be added? Can I make them without?
Jennifer says
Can you taste the coconut?
Erin says
Hi Jennifer, you can omit the coconut, but you need breadcrumbs to give a texture on the outside or else there will be no breading.
Tom says
Love the broil at the end. Makes them so crispy and takes me back to childhood chicken fingers. These are my new staple!