Paleo Chicken Tenders

This is an easy recipe for almond flour chicken tenders - enjoy as a main or as a finger food. You'll love the delicious, crunchy coating! These whole 30 chicken strips are high in protein and healthy fats, low in net carbs. Great for keto too.

Course Dinner

Cuisine Paleo

Prep Time 10

Cook Time 20

Cool Time 5

Total Time 35

Servings servings

Calories 525kcal

Equipment

1 Baking sheet

Ingredients

1 lb chicken breast tenders free range preferred
1 T coconut oil melted
1/2 teaspoon oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
1 egg(s) s whisked with 1 tsp water
2 T lemon juice
1 pinch salt and freshly ground black pepper to taste

Seasoning Mix

1/2 cup almond flour
1 teaspoon oregano
1 T parsley finely chopped and packed
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 pinch salt and freshly ground black pepper to taste

Instructions

Preheat oven to 425 degrees. Use a little coconut oil to grease a cookie sheet.
Toss the chicken tenders with lemon juice, remaining coconut oil, salt and freshly cracked black pepper (to taste), 1/2 tsp oregano, 1 tsp paprika, and 3/4 tsp garlic powder.
In a bowl, combine almond meal and spices (listed under Seasoning Mix) along with a little salt and freshly cracked black pepper.
Dip the chicken strips in the whisked egg/water, then coat in the seasoned almond meal. Shake off the excess and arrange the chicken in a single layer on the prepped cookie sheet.
Bake for about 18 to 20 minutes until done. Turn once halfway through the baking process.
Remove from the oven, let cool for a few minutes, and serve.

Video

Notes

I've calculated this recipe as two servings, or 1/2 lb. chicken per person. If you have folks that are lighter eaters, this will definitely serve three!

Nutrition