Baked Paleo Chicken Tenders

I absolutely love sharing this Baked Paleo Chicken Tenders recipe with friends because it’s not only incredibly tasty but also a perfect go-to for anyone looking for a wholesome, grain-free option. These chicken tenders are super crispy on the outside thanks to a crunchy blend of almond flour and shredded coconut, yet tender and juicy inside. Every bite feels like a small celebration of flavor and texture that fits right into a paleo or Whole30 lifestyle without feeling like a sacrifice. Trust me, once you try these, you’ll wonder why you ever settled for anything less.

Why You’ll Love This Baked Paleo Chicken Tenders

One of the reasons I’m so excited about this Baked Paleo Chicken Tenders recipe is the amazing balance of flavors and textures it delivers. The combination of almond flour and shredded coconut creates a crispy, slightly nutty coating that gives each tender a truly satisfying crunch. The smoked paprika and cayenne add a gentle warming spice that keeps things interesting without overwhelming the natural flavor of the chicken. It’s like comfort food elevated in the best possible way.

Another thing I really appreciate is how straightforward this recipe is. I don’t know about you, but sometimes I want a healthy meal that doesn’t have me stressed out or slaving in the kitchen for hours. This one comes together in about 30 minutes from start to finish. Plus, it’s versatile — perfect for a casual weeknight dinner, a weekend gathering, or even prepping ahead for a quick lunch. It stands out because it’s healthy, paleo-friendly, and genuinely delicious all at once, which is something I always look for in my cooking.

Ingredients You’ll Need

To make this Baked Paleo Chicken Tenders recipe, you only need a handful of simple, natural ingredients that each play a key role in flavor and texture. The balance here is essential for that perfect crispy crust and juicy inside.

• Chicken tenders: Fresh and tender, they cook quickly and stay juicy without drying out.
• Almond flour: Adds a nutty flavor and creates a crunchy coating without gluten.
• Dessicated coconut: Provides extra crispiness and a subtle sweetness that complements the spices.
• Egg: Acts as the perfect binder to hold the coating on the chicken.
• Salt: Enhances all the other flavors in the dish.
• Pepper: Adds just enough mild heat and complexity.
• Garlic powder: Brings a savory depth that enriches the crust.
• Smoked paprika: Infuses the chicken with a smoky warmth that feels cozy and comforting.
• Cayenne powder: Offers a gentle spicy kick that can be adjusted to your liking.

Directions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure your tenders don’t stick and your clean-up is effortless.

Step 2: Pat the chicken tenders dry with paper towels. Getting rid of excess moisture is key for a crisp crust that really sticks.

Step 3: In a small bowl, whisk the egg until smooth. This will be your coating base to help the flour mixture adhere perfectly.

Step 4: In another bowl, combine the almond flour, dessicated coconut, salt, pepper, garlic powder, smoked paprika, and cayenne powder. Give it a good mix so all those beautiful spices distribute evenly.

Step 5: Dip each chicken tender into the egg mixture, letting any excess drip off, then transfer it to the flour and coconut mixture. Press down firmly on each side, flipping and pressing again to coat every inch thoroughly — you want that crunchy coating all over.

Step 6: Place the coated tenders on the prepared baking sheet. I like to sprinkle a little extra of the flour and coconut mix on top of each tender here, just to boost the crunch and add visual appeal.

Step 7: Bake the tenders in the oven for 15 to 17 minutes. Once they look golden and cooked through, switch to the broiler setting and crisp them up for another 2 to 3 minutes. Keep a close eye so they don’t burn!

Step 8: Use a meat thermometer to check the internal temperature, making sure it reaches at least 160°F (71°C) for safety and juiciness.

Step 9: If you like, sprinkle freshly chopped parsley on top for a burst of color and freshness before serving immediately and enjoying that perfect balance of crunchy, spicy, and tender.

Servings and Timing

This recipe yields about 4 generous servings, perfect for a family dinner or small gathering. Prep time is just 10 minutes, making it ideal for a quick but satisfying meal. The baking and broiling process takes around 20 minutes, so you’re looking at a total active cooking time of about 30 minutes from start to finish. There’s no resting time needed here — these tenders are best served hot right out of the oven for maximum crispiness, though you can always store leftovers if needed.

How to Serve This Baked Paleo Chicken Tenders

When it comes to serving these Baked Paleo Chicken Tenders, I love to keep things simple yet satisfying. They pair beautifully with a fresh green salad tossed in a zesty lemon vinaigrette or crisp roasted vegetables like asparagus or Brussels sprouts. The vibrant greens balance the richness of the crispy tenders, creating a well-rounded plate. Mashed sweet potatoes or a cauliflower rice pilaf work wonderfully too if you want something a bit heartier.

For presentation, a sprinkle of fresh parsley or even a wedge of lemon on the side brightens the dish both visually and flavor-wise. I typically arrange the tenders neatly on a platter with the dipping sauce of the moment — whether that’s a tangy homemade paleo ranch, a guacamole dip, or a drizzle of honey mustard. The key is to keep the accompaniments fresh and complementary.

As for drinks, I find a crisp white wine like Sauvignon Blanc or a refreshing sparkling water with a splash of lime elevates the meal perfectly. These tenders also shine at casual get-togethers, game days, or even as a kid-friendly dinner on busy nights. They’re best enjoyed warm to keep that delicious crispy texture intact, though they still hold up quite nicely at room temperature if you’re serving finger foods at a party.

Variations

I’m always looking for ways to switch things up with this Baked Paleo Chicken Tenders recipe. One of my favorite substitutions is swapping out the dessicated coconut for finely chopped nuts like pecans or walnuts if you prefer a different crunch and flavor profile. You can also experiment with the spices — try adding a teaspoon of Italian seasoning or a pinch of turmeric for a fragrant twist. If you want to add a smoky heat, smoked chili powder works beautifully.

For anyone who wants to make this recipe vegan or dairy-free, replacing the chicken tenders with cauliflower florets or large portobello mushroom strips is a great alternative. In place of the egg, a flax egg or aquafaba can work as the binder, though the texture will be a bit different. When it comes to cooking methods, I’ve had success pan-frying these in a bit of coconut oil to get an ultra-crispy crust, then finishing them in the oven to cook through thoroughly.

These options give you plenty of flexibility to tailor the recipe to your dietary needs and flavor preferences, while still enjoying the signature crunch and spice that make my Baked Paleo Chicken Tenders so addictive.

Storage and Reheating

Storing Leftovers

If you find yourself with leftovers, store your Baked Paleo Chicken Tenders in an airtight container or a resealable plastic bag. I recommend refrigerating them within two hours of cooking to keep them safe and fresh. Properly stored, they’ll keep well for up to 3 days. Keeping them dry and cool is key to preserving the crispiness, though some moisture is inevitable.

Freezing

You can absolutely freeze these chicken tenders if you want to make a double batch ahead of time. Lay them out in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. This prevents them from sticking together and makes grabbing a portion later super easy. Frozen tenders will keep their quality for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge for best results before reheating.

Reheating

To reheat leftover Baked Paleo Chicken Tenders, I highly recommend using an air fryer or your oven to restore the original crispiness. Preheat the air fryer to 350°F (175°C) and heat for 3 to 5 minutes, or warm in a preheated oven at the same temperature for about 8 minutes. Avoid microwaving if possible, as it tends to make the coating soggy. If you do use a microwave, try placing a paper towel underneath to help absorb moisture and re-crisp briefly in a toaster oven or under the broiler afterward.

FAQs

Can I use chicken breasts instead of chicken tenders?

Absolutely! You can slice chicken breasts into strips similar in size to tenders. Just keep in mind the cooking time might increase slightly depending on thickness, so always check that the internal temperature reaches 160°F for safety and juiciness.

Is this recipe suitable for Whole30?

Yes, this Baked Paleo Chicken Tenders recipe fits perfectly with Whole30 guidelines since it uses compliant ingredients like almond flour and shredded coconut without any added sugars or non-compliant oils.

How spicy are these chicken tenders?

The heat level is quite mild thanks to just ¼ teaspoon of cayenne powder, which you can easily adjust up or down based on your preference. If you like it spicier, simply add more cayenne or a pinch of chili flakes to the coating mixture.

Can I make this recipe nut-free?

Since almond flour is a major ingredient in this recipe, it’s not naturally nut-free. However, you could experiment with substituting tigernut flour or cassava flour, keeping in mind that texture and taste might vary. Just be sure to test for desired crispiness and flavor.

What dipping sauces go well with Baked Paleo Chicken Tenders?

There are so many delicious options! I love a paleo ranch dressing, homemade honey mustard, or avocado-based guacamole. Even a simple lemon wedge or a light drizzle of sriracha mayo elevates the flavor. Pick whatever suits your mood or occasion!

Conclusion

I truly hope you give this Baked Paleo Chicken Tenders recipe a try because it’s one of those dishes that just makes healthy eating feel like a treat. The crispy, flavorful crust combined with tender, juicy chicken makes every bite so satisfying I’m sure it’ll become a favorite in your home, just like it is in mine. Enjoy the process, savor the flavors, and don’t be surprised if this recipe quickly becomes a regular on your meal rotation.

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