Baked Chicken Tenders
User Reviews
4.7
Baked Chicken Tenders
Description
This Baked Chicken Tenders recipe starts with boneless, skinless chicken breast strips coated in an almond meal blend combined with shredded coconut and spices including paprika, cayenne pepper, garlic powder, sea salt, and black pepper. Each strip is dipped in beaten egg to help the coating stick, then thoroughly rolled in the almond-coconut mixture. They are arranged on a parchment paper-lined baking sheet or wire rack to promote even crisping.
Baked at 400°F for 20 minutes with a flip at 10 minutes, the tenders come out with a golden, crunchy crust and juicy interior. Using a wire rack allows air to circulate, enhancing crispness. The seasoning adds balanced heat and savory notes, while the coconut contributes subtle sweetness and texture contrast.
These tenders can be served with various dipping sauces like homemade BBQ, honey mustard, ranch, or Chick-Fil-A style sauce for variety. Leftovers store well in airtight containers for up to five days and reheat best in a conventional oven or toaster for crispiness.
Ingredients
- 1 lb chicken breast cut into strips, organic, boneless, skinless
- 1 egg
- ½ cup almond meal or almond flour
- ¼ cup shredded coconut unsweetened or ¼ cup more almond meal
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F and coat a baking sheet with parchment paper.
- Place almond meal, coconut, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.
- Crack egg into another shallow bowl and whisk.
- One by one, dredge each chicken tender in the egg bowl, wiping off any access and then dip each into the almond meal mixture. Roll until each tender is covered completely.
- Place the coated tenders on a baking pan lined with parchment paper or a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture.
- Bake for 20 minutes, flipping the tenders once at the 10 minute mark. When done the chicken tenders will be golden brown and completely cooked through.
- Remove tenders from the oven and allow to cool slightly before serving.
- Leftover chicken tenders store really well. After allowing them to cool slightly, store in an airtight container for 5 days. To reheat, I like to pop them in the conventional oven or toaster oven for a few minutes so they crisp back up!
Notes
- Try dipping sauces such as homemade BBQ, honey mustard, ranch, or Chick-Fil-A style sauce to accompany the tenders.
- Use a wire rack on the baking sheet if you want crispier tenders, allowing air circulation.
- Store leftovers in airtight containers for up to 5 days; reheat in a conventional oven or toaster oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 211kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 117mg | 39% |
| Sodium | 386mg | 16% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
