Snack · 30 min · american

Baked Chicken Tenders

This is the kind of American snack you’ll make on repeat — chicken tenders and almond flour, 30 minutes, big payoff. At 280 calories and 32g protein per serving, it fits easily into a high-protein day. Naturally paleo, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Chicken tenders
• 3/4 cup Almond flour
• 1 Egg
• 1 tsp Smoked paprika

Steps

1. Heat the oven to 425°F and set a wire rack inside a rimmed baking sheet. The rack lets hot air reach the bottoms so they crisp all over instead of steaming.
2. Pat the chicken tenders completely dry with paper towels. Beginner tip: dry chicken is the difference between a coating that sticks and browns and one that slides right off.
3. Season the tenders with salt, pepper, and the smoked paprika.
4. Dredge each tender in the beaten egg, let the excess drip off, then press firmly into the almond flour to coat on all sides.
5. Arrange on the rack without touching.
6. Bake 18 to 20 minutes, flipping once halfway, until golden and the internal temperature hits 165°F on an instant-read thermometer.
7. Rest 3 minutes before serving so the juices redistribute instead of running out on the plate.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes