Baked Paleo Chicken Tenders

The past few days have been nothing but gloomy around here so we have been upping our Vitamin D and trying to make the most of the gloomy/rainy days with our favorite movies and air popped popcorn. I wanted to share one of my favorite recipes for a healthier version of chicken tenders. I honestly don’t remember the last time we had chicken tenders so this was a very nice change. The girls absolutely loved them and London was asking when I would make them again.

Healthy food does not have to taste “healthy” and these chicken tenders are not lacking in flavor. You get the same great comfort food feels without all the extra grease and bloating. And the best part about this recipe is that they are baked. Talk about simple and easy.


Oh, and I made a yummy honey mustard dipping sauce that I made two ingredients: honey & dijon mustard. Genius, right?!?


1 lb organic chicken tenders {or breast cut in strips}

1/2 cup almond flour

1/4 cup unsweetened coconut flakes

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp sea salt

1 egg


  1. Preheat oven to 400 degrees.
  2. Cover a baking sheet with parchment paper.
  3. Mix almond flour, coconut flakes, paprika, garlic powder and salt in a bowl.
  4. Whisk egg in another shallow bowl.
  5. One by one, dredge chicken tenders into the egg and then dip into the flour mixture. Roll until covered completely. Place on baking sheet.
  6. Bake for 20 minutes, flipping the tenders once at the 10-minute mark. Chicken tenders should be golden brown.

Oh and I made a dipping sauce. Do one part honey to one part Dijon mustard. Mix and enjoy! I started with a tsp and think I ended up using 5 tsp each for our family.

Honey Mustard Dipping Sauce:

Use equal part honey to equal part dijon mustard. Stir together and enjoy. I started with 1 tsp of each ingredient and ended up using 5 tsp of each.