Almond Flour Chicken Tenders

Name: Almond Flour Chicken Tenders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Avocado oil spray; 2 tablespoons avocado oil mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon unsweetened ketchup; 1/4 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 tablespoon avocado oil mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon dried thyme; 1/8 teaspoon cayenne pepper; 1 lb. raw chicken tenders (8 tenders); 1/2 cup almond meal; 1/4 cup Parmesan (dry-grated); Pinch paprika (optional, added for color)

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These almond flour chicken tenders are baked in the oven. They're ready in about 30 minutes.

They are easy to make and they are so flavorful, especially with the tasty dipping sauce.

Almond flour chicken tenders served with a dipping sauce.

Chicken tenders are like magic. You take the blandest of meats - chicken breast - coat it in a tasty coating, bake or fry, and you've got yourself a tasty, crispy delicacy!

This is an easy recipe - for sure easier than deep-frying (though perhaps not as easy as these grilled tenders). Coat the chicken pieces in seasoned almond flour, bake them for 15 minutes in a 450F oven, then briefly broil to brown them.

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Ingredients
Variations
Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Chicken Tender Recipes
Recipe Card

Ingredients

Here's an overview of what you'll need to make these almond flour chicken tenders. The exact measurements are included in the recipe card below.

For the dipping sauce:

Mayonnaise: I like to use avocado oil mayonnaise. But any mayonnaise will do.
Dijon mustard: Dijon is creamier and less vinegary than yellow mustard.
Unsweetened ketchup: Traditional ketchup is quite sugary so I prefer to use unsweetened ketchup.
To season: Kosher salt, black pepper, and garlic powder.

For the chicken:

Avocado oil spray: I use it both for the pan and to spray the chicken pieces before I bake them.
Mayonnaise: Again, I use avocado oil mayonnaise.
Dijon mustard: I use this creamy traditional French mustard to coat the chicken pieces before dredging them in almond meal.
To season: Kosher salt, black pepper, garlic powder, dried thyme, and cayenne pepper.
Raw chicken tenders: 1 lb., which is about 8 pieces.
Coating: Almond meal and grated (not shredded) parmesan.

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few of ideas for you:

Make the dipping sauce spicy by replacing the ketchup with hot sauce.
You can use sour cream in the dipping sauce instead of mayonnaise.
Add more spices to the tenders. Try onion powder and a pinch of cumin. I especially like adding cumin for its warmth.

Instructions

Making these chicken tenders is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Your first step is to mix the dipping sauce ingredients. Then set it aside.
Now, coat the chicken pieces in a mixture of mayonnaise, Dijon, and spices.
Your next step is to dredge the chicken pieces in a mixture of almond meal and parmesan.
Place them on a greased roasting rack in a rimmed broiler-safe baking sheet. Spray them with oil.
Bake the tenders for 15 minutes at 450°F, then briefly place them under the broiler to get them browned.

A six-photo collage showing the steps for making almond flour chicken tenders.

Expert Tip

It's best to use coarse almond meal in this recipe and not blanched, finely ground almond flour. Although if all you have is almond flour, it will be okay, just less crispy.

Recipe FAQs

Should I add gluten-free breadcrumbs?

There's no need for using breadcrumbs. Instead, I use a mixture of almond meal and grated Parmesan cheese, which is just as good, although it doesn't adhere to the chicken pieces as well as bread does.

Can I fry these tenders instead of baking them?

Yes. You can fry them in avocado oil in a nonstick skillet for about 3 minutes per side over medium-high heat. Reduce the heat to medium after flipping them if the pan is getting too hot and the oil starts to smoke.

Can I make this recipe with coconut flour?

I don't recommend that. Almond flour and coconut flour are very different and are not interchangeable. This recipe was tested with almond flour only.

Serving Suggestions

Since I bake them in a 450°F oven, I like to serve these almond flour chicken tenders with a side dish that I can cook in the same oven. So I often serve them with roasted green beans or with roasted bell peppers.

They're also good with salads such as this Israeli salad or this cucumber salad.

Storing Leftovers

You can keep the leftovers for up to 4 days in an airtight container in the fridge. The almond flour coating will lose its crispness, but you can get some of it back by reheating them in a 300°F oven for about 15 minutes.