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!
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!
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.
Calories: 551kcal, Carbohydrates: 21g, Protein: 56g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 279mg, Potassium: 880mg, Fiber: 3g, Sugar: 1g, Vitamin A: 132IU, Vitamin C: 3mg, Calcium: 83mg, Iron: 3mg