Extra Crispy Baked Paleo Chicken Tenders

Ingredients

For the Crispy Chicken Tenders:

• 1.5 lbs pasture-raised chicken tenderloins (or chicken breast sliced into 1-inch strips), patted bone-dry
• 1.5 cups superfine blanched almond flour
• 0.33 cup tapioca starch or arrowroot flour (creates signature crisp crunch)
• 2 large pasture-raised eggs, whisked with 1 tbsp water
• 1.5 tsp garlic powder and 1 tsp onion powder
• 1.5 tsp smoked paprika and 0.5 tsp dried oregano
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper
• Avocado oil cooking spray (for misting)

For the Creamy Paleo Honey Mustard Dip:

• 0.5 cup avocado oil mayonnaise (Primal Kitchen)
• 3 tbsp Dijon mustard (sugar-free)
• 2.5 tbsp raw wildflower honey (or date paste for Whole30)
• 1 tsp raw apple cider vinegar or fresh lemon juice
• 0.25 tsp garlic powder & pinch of fine sea salt

For Serving:

• Crispy baked sweet potato wedges
• Fresh parsley & lemon wedges

Step-by-Step Instructions

1. Preheat Oven & Set Up Wire Rack (360-Degree Airflow Invariant): Preheat oven to 425°F (220°C). Place an oven-safe wire cooling rack inside a large rimmed baking sheet. Generously grease wire rack with avocado oil spray. (Elevating tenders allows hot air to circulate 360 degrees, preventing soggy bottoms).
2. Set Up Breading Station: Bowl 1: Whisk the 2 eggs with 1 tbsp water. Bowl 2: Whisk together almond flour, tapioca starch, garlic powder, onion powder, smoked paprika, oregano, Celtic sea salt, and black pepper until uniform.
3. Dredge Tenders: Dip each chicken tender into the egg wash, allowing excess to drip off. Press firmly into the seasoned almond flour mixture, turning and pressing gently with fingers so a thick, even crust adheres on all sides. Place breaded tenders on the greased wire rack with space between them.
4. Mist with Avocado Oil: Lightly mist the tops and sides of the tenders with avocado oil spray. (This activates the almond flour and tapioca starch for a deep golden, pan-fried crunch in the oven).
5. Bake to Golden Crisp: Bake at 425°F for 14 to 16 minutes until the crust is golden-brown and crisp, and the chicken is cooked through and juicy (internal temperature 165°F / 74°C). (Optional: broil on HIGH for 60 to 90 seconds for ultra-crisp edges).
6. Whisk Honey Mustard Dip: In a small bowl, whisk together avocado mayonnaise, Dijon mustard, raw honey, apple cider vinegar, garlic powder, and sea salt until smooth and creamy.
7. Plate & Enjoy: Transfer piping-hot crispy chicken tenders to a serving platter. Serve immediately alongside the creamy honey mustard dip and crispy baked sweet potato fries!

Nutritional Breakdown (Per Serving - 4 Tenders + Honey Mustard)

Chef's Paleo Nutritional Science

Pasture-raised chicken tenderloin is naturally rich in complete branched-chain amino acids (leucine, isoleucine, valine) for muscle protein synthesis. Blanched almond flour supplies healthy monounsaturated fats and Vitamin E, while raw honey contains live enzymes and antimicrobial bee propolis.

Frequently Asked Questions