[Paleo] Baked Chicken Tenders
Oh. Em. Gee. I have hit the jackpot with this recipe. These are the easiest, healthiest, BEST baked chicken tenders you will ever make.
If I do say so myself.
These will rival a traditional fried version of a chicken tender any day. They are crispy, flavorful, and completely grain-free. They are coated with almond flour, which make them seem much lighter than a flour battered tender.
You guys are going to love these, make them for your kids and they will never know the difference. You don’t have to tell them though, it feels good to outsmart them sometimes.
[Paleo] Baked Chicken Tenders
Ingredients
- 1 1/2 lbs chicken breast tenders
- 1 3/4 cup almond flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 eggs
- olive oil spray
Instructions
- Preheat the oven to 375 degrees.
- Put the almond flour in a shallow bowl, and then do the same thing with the eggs in a separate bowl. Season the flour with the salt and pepper, and whisk it up. Whisk the eggs, and then line the bowls up next to the chicken in an assembly line.
- Dip a chicken tender into the egg and make sure it is completely coated, then let some of the excess egg drip away. Next, dip the chicken into the flour, rolling the chicken around to make sure it is completely coated. Shake off the excess flour, and then place the chicken on a large baking sheet. Repeat with the rest of the chicken.
- When all of the chicken is battered, spray all of the pieces with a non-stick cooking spray (I used olive oil spray). Make sure you spray both sides so it doesn't stick to the pan.
- Bake at 375 for 35 minutes, until the chicken is completely cooked through and the tenders are golden brown and crispy.
- Serve with your favorite dipping sauce and enjoy!