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    Home » Chicken and Poultry Recipes » Almond Flour Chicken Tenders

    Almond Flour Chicken Tenders

    Last updated: Jul 8, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related 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. This ketchup is just as good! I find it at Whole Foods or on Amazon.

    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. My favorite brand is Sir Kensington.

    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.

    Instructions

    Making these almond flour 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 (available on Amazon), and not blanched, finely ground almond flour. Although if all you have is almond flour, it will be okay, just less crispy.

    Frequently asked questions

    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.

    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 couple of ideas for you:

    • Make the dipping sauce spicy by replacing the ketchup with hot sauce.
    • Add more spices to the tenders. Try onion powder and a pinch of cumin.

    Serving suggestions

    Since I bake them in a 450°F oven, I like to serve these 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 300F oven for about 15 minutes.

    Almond flour chicken tenders on a baking rack.

    Related recipes

    • Grilled Chicken Tenders
    • Gluten-Free Chicken Tenders
    • Pork Rind Chicken Tenders
    • Keto Parmesan Chicken Tenders

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Almond flour chicken tenders.
    4.99 from 133 votes
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    Almond Flour Chicken Tenders

    These chicken tenders are coated with almond flour and parmesan, then baked until crispy.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 4 servings
    Calories: 269kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • Avocado oil spray

    Dipping Sauce:

    • 2 tablespoons avocado oil mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 tablespoon unsweetened ketchup
    • ¼ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder

    Chicken tenders:

    • 1 tablespoon avocado oil mayonnaise
    • 1 tablespoon Dijon mustard
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon cayenne pepper
    • 1 lb. raw chicken tenders 8 tenders
    • ½ cup almond meal
    • ¼ cup grated Parmesan
    • Optional: sprinkle of paprika for color

    INSTRUCTIONS

    • Preheat the oven to 450 degrees F. Line a rimmed broiler-safe baking sheet with foil and fit it with a roasting rack. Spray the roasting rack with oil.
    • If using, mix the dipping sauce ingredients in a small bowl. Set aside.
    • In a large bowl, use a spatula to mix the mayonnaise, mustard, kosher salt, garlic powder, dried thyme, and cayenne. Add the chicken tenders and toss to coat.
    • In a 9 X 13 baking dish, whisk together the almond meal and Parmesan. Place the chicken pieces in the mixture, one by one, and press on both sides until well-coated.
    • Place the coated chicken tenders on the prepared roasting rack. Lightly spray them with avocado oil spray and sprinkle with paprika.
    • Bake the tenders for 15 minutes in the middle of the oven, then switch the oven to broil, keeping the baking sheet on the middle rack, and broil them until golden brown and cooked through (their internal temperature should reach 165ºF), about 2 minutes per side.

    WATCH THE VIDEO:

    NOTES

    *Nutrition for 2 tenders plus ¼ of the dipping sauce: Calories 320; fat 19g; saturated fat 3g; carbs 4g; sugars 2g; sodium 628mg; fiber 2g; protein 31g.
    It's best to use coarse almond meal in this recipe (available on Amazon), and not blanched, finely ground almond flour. Although if all you have is almond flour, it will be okay, just less crispy.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2pieces | Calories: 269kcal | Carbohydrates: 4g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Sodium: 416mg | Fiber: 2g | Sugar: 1g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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