Paleo Almond Flour Chicken Tenders (Baked + Coconut Crusted)

Plate of golden paleo chicken tenders with a bowl of dipping sauce

Paleo Almond Flour Chicken Tenders (Baked + Coconut Crusted)

Fast food, step aside. When you can make Baked Paleo Chicken Tenders that are this good, there's no going back. These gluten-free, Whole30 crispy tenders are made with shredded coconut, almond flour, and more!

Course dinner, gluten-free, lunch, Main Course

Cuisine American

Keyword baked chicken tenders, paleo chicken tenders

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 392kcal

Author Erin Antoniak

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.

Notes

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.

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