Baked Chicken Tenders

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 -3
Author: Justin + Erica Winn
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  • 1 lb chicken breast tenders
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp parsley
  • 2 tsp turmeric
  • 1 tsp cayenne
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs - whisked
  • 3 tbsp milk (we used cashew milk because I had just made some earlier in the day but almond or coconut would work too)


  • Preheat your oven to 450 degrees fahrenheit.
  • Line two baking sheets with parchment paper and set nearby.
  • In a pie tin, or other shallow dish, combine the almond flour, tapioca flour, spices, salt and pepper.
  • Whisk your eggs in a separate bowl with the milk.
  • Pat dry each chicken tender with paper towels.
  • Place one of the tenders in the egg mixture and cover completely. It should be well coated.
  • Next, dredge the egg covered chicken tender in the flour mixture. Coat it well, pressing the chicken tender down into the mixture.
  • Place the coated chicken tender on your parchment lined baking sheet.
  • Repeat until all of the chicken tenders are coated and resting on your baking sheets.
  • Place your baking sheets in the oven and bake for 9 minutes.
  • Remove from the oven, flip the tenders over and bake for another 9 minutes.
  • Remove from the oven and serve these yummy baked chicken tenders up!
  • We love to dip them in honey mustard and ketchup...homemade of course!