I know many people are on the lookout for easy weeknight meals. Chicken tenders are a bit more expensive, but they are nice because they don’t take as long to cook as a full chicken breast. In fact, you can have these gluten-free, paleo baked chicken tenders ready in about 30 minutes.
Coating the chicken with egg and flour (in this case, grain-free flour) helps hold the moisture in. You can add any seasoning you like to the flour mix or serve the chicken with a dipping sauce.
Yield:
Baked Chicken Tenders
Ingredients
- 2 pounds chicken tenders
- 2 eggs
- 1 cup almond flour
- 1/2 cup tapioca starch or flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400° F and grease a baking sheet.
- In a shallow bowl, lightly beat the eggs with a fork.
- In another shallow bowl, combine the almond flour, tapioca starch, salt, and pepper. (Add other seasonings if you like.)
- One at a time, put each chicken tender in the egg and turn to coat, then place it in the flour mixture and coat all sides. Place on the baking sheet.
- Bake for 10 minutes and then turn each piece over. Bake an additional 5 - 10 minutes or until chicken is done.
Linda, these look delicious and would be perfect to prepare a large batch of to enjoy throughout the week! I might add some extra cayenne pepper and red pepper flakes so keep it spicy!
My husband and I don’t like spicy, but the pepper flakes is a great idea for anyone who does!
Delicious and very healthy. You are so right about the almond flour maintaining the the moister of the chicken. Your recipe paired very well with a side of asparagus.