Description
These Healthy Almond Flour Chicken Tenders are a delicious and nutritious alternative to traditional breaded chicken tenders. Baked to golden perfection with a crispy almond flour and coconut coating, they offer a flavorful, gluten-free, and low-carb meal option that pairs beautifully with your favorite dipping sauce.
Ingredients
Egg Mixture
- 1 large egg
Coating
- 3/4 cup almond flour
- 3/4 cup unsweetened coconut flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
Chicken
- 1 1/2 lbs chicken tenders (or boneless skinless chicken breasts cut into strips)
Instructions
- Preheat Oven: Preheat the oven to 390°F (199°C). Line a baking sheet with parchment paper or spray it with non-stick cooking spray to prevent sticking and promote even cooking.
- Prepare Coating Mixtures: In one shallow bowl, whisk the large egg until smooth. In a separate shallow bowl, combine the almond flour, unsweetened coconut flakes, paprika, garlic powder, dried parsley, and salt, mixing thoroughly to create the dry coating mixture.
- Coat Chicken in Egg Mixture: Dip each chicken strip one at a time into the egg mixture, flipping to ensure it is fully coated. This helps the dry mixture adhere properly.
- Coat Chicken in Dry Mixture: Transfer the egg-coated chicken strip to the almond flour and coconut mixture, flipping to cover all sides evenly. Repeat this process for all chicken strips.
- Arrange on Baking Sheet: Place the coated chicken tenders on the prepared baking sheet, leaving space between each piece. Lightly spray the tops with cooking oil to encourage a golden and crispy finish.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the coating is lightly golden and the chicken is cooked through with no pink inside. Internal temperature should reach 165°F (74°C) for safety.
- Serve: Remove from the oven and serve warm with your favorite dipping sauce.
Notes
- For extra crispiness, flip the chicken tenders halfway through baking.
- Make sure chicken strips are evenly sized to ensure uniform cooking.
- Use a meat thermometer to check for doneness to prevent undercooking.
- Unsweetened coconut flakes add a subtle sweetness; shredded coconut can be substituted but may alter texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
