Baked Chicken Tenders

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October 11, 2016

Recipe by Real Simple Good


1 lb chicken breast tenders

1 cup almond flour

¼ cup tapioca flour

2 tsp garlic powder

2 tsp paprika

2 tsp parsley

2 tsp turmeric

1 tsp cayenne

1 tsp salt

1 tsp pepper

2 eggs, whisked

3 tbsp milk (we used cashew milk because I had just made some earlier in the day, but almond or coconut would work too)


1Preheat your oven to 450 degrees fahrenheit.

2Line two baking sheets with parchment paper and set nearby.

3In a pie tin, or other shallow dish, combine the almond flour, tapioca flour, spices, salt and pepper.

4Whisk your eggs in a separate bowl with the milk.

5Pat dry each chicken tender with paper towels.

6Place one of the tenders in the egg mixture and cover completely. It should be well coated.

7Next, dredge the egg covered chicken tender in the flour mixture. Coat it well, pressing the chicken tender down into the mixture.

8Place the coated chicken tender on your parchment lined baking sheet.

9Repeat until all of the chicken tenders are coated and resting on your baking sheets.

10Place your baking sheets in the oven and bake for 9 minutes.

11Remove from the oven, flip the tenders over and bake for another 9 minutes.

12Remove from the oven and serve these yummy baked chicken tenders up!

13We love to dip them in honey mustard and ketchup...homemade of course!


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