Almond Flour Chicken Tenders

They are easy to make and they are so flavorful, especially with the tasty 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.

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. 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.

Expert tip

Frequently asked questions

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.

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