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Get the Recipe: Whole30 Chicken Tenders (Paleo)
These Whole30 Chicken Tenders have a crispy golden breading and the most juicy and flavorful chicken. They are great for both kids and adults. These Paleo chicken tenders are easy, healthy and delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 551 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 chicken breasts sliced into long strips
- 1 egg whisked
- 1 cup almond flour
- ½ cup tapioca flour
- 2 tsp garlic powder
- ½ tsp oregano
- 1 tsp onion powder
- ½ tsp basil
- 2 tbsp olive oil
Instructions
Stovetop Method
- First, slice chicken breasts into long strips.
- In a shallow bowl, add whisked egg. In another shallow bowl, combine almond flour, tapioca flour and seasonings.
- Dip each piece of chicken in the egg mixture. Allow excess egg to run off. Then, dip into flour mixture. Coat both sides of chicken.
- Set coated chicken on a plate. Repeat for remaining chicken.
- Add olive oil to a large skillet over medium heat. Once hot, add each piece of chicken.
- Cook chicken for 3 to 4 minutes on each side or until internal temperature reaches 160 degrees Fahrenheit.
- Finally, remove from skillet and serve!
Cup of Yum
Oven or Air Fryer Method
- Preheat oven to 400 degrees Fahrenheit or air fryer to 390 degrees Fahrenheit. Spray baking pan or air fryer pan with olive oil spray.
- First, slice chicken breasts into long strips.
- In a shallow bowl, add whisked egg. In another shallow bowl, combine almond flour, tapioca flour and seasonings.
- Dip each piece of chicken in the egg mixture. Allow excess egg to run off. Then, dip into flour mixture. Coat both sides of chicken.
- Set coated chicken on greased pan. Repeat for remaining chicken.
- Bake in the oven for 20 minutes or until internal temperature reaches 160 degrees Fahrenheit. Or, air fry for 12 to 15 minutes or until cooked through, flipping halfway through.
- Finally, serve!
Notes
- Arrowroot powder or cornstarch (not Whole30) can replace tapioca flour.
- Completely whisk egg. Allow excess egg to drip off chicken. Too much egg will make the breading not stick to the chicken.
- Almond meal can replace almond flour.
- Fully coat chicken in dry mixture.
- The stovetop method and air fryer method yield crisper chicken than the oven method.
- Chicken is done when its internal temperature has reached 160 degrees Fahrenheit. Use a meat thermometer to measure this.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, add chicken to a skillet with a drizzle of oil and heat until warmed. Or, cook in oven or air fryer until warmed.
Nutrition Information
Calories
551kcal
(28%)
Carbohydrates
21g
(7%)
Protein
56g
(112%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
186mg
(62%)
Sodium
279mg
(12%)
Potassium
880mg
(25%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
132IU
(3%)
Vitamin C
3mg
(3%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 551
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 56g | 112% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 279mg | 12% |
| Potassium | 880mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.