Gluten-Free Almond Crusted Chicken Tenders


November 11, 2019

No need for the drive-thru! These healthy, low carb, gluten-free chicken tenders are so easy to make and taste amazing, without all the inflammatory ingredients of traditional fried chicken.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings


1 1/2 lbs organic pastured chicken breast tenders

4 Tbsp unsweetened almond milk

4 Tbsp ground flaxseed

1 cup organic almond flour (store-bought, or made by blitzing 1 cup of almonds in a food processor until fine crumbs)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp sea salt

4 1/2 Tbsp coconut or olive oil


1In a large bowl, whisk together the almond milk and ground flaxseed. (This acts as an egg substitute).

2Add the chicken tenders to the same bowl and toss to coat.

3In a large plastic resealable bag or second large bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and sea salt.

4Add half the chicken tenders and toss until coated, then remove from the almond flour mixture and lay in a single layer on a parchment-lined baking sheet or tray.

5Repeat with second half of the tenders.

6Place 1-1/2 tablespoons of the oil in a large skillet over medium heat, and heat until coconut oil melts or olive oil sizzles when you add a few drops of water.

7Add about a third of the coated chicken tenders, leaving at least a half inch of space between each tender. (If you crowd the pan, your tenders will come out soggy instead of crispy).

8Cook on both sides until tenders are golden brown and chicken is cooked through, about 6-7 minutes.

9Remove cooked tenders to a parchment lined plate in a single layer. (If you prefer your food piping hot, you can keep the tenders in a warm oven. But DO NOT cover them, or they’ll get soggy.)

10Add another 1-1/2 tablespoon of oil to pan and cook the next batch; repeat with the final tenders. Serve with your favorite dipping sauce.

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