Baked Chicken Tenders – Gluten Free!

Once you try these gluten-free baked chicken tenders, you won't go back! They are unbelievably flavorful and never dry, even when reheated.

Cooking Time:

1 hour

Cooking Method:

Baking

Cuisine:

American

Main Ingredients:

almond flour · cayenne · chicken tenders · eggs · garlic granules · onion granules · paprika · parsley · pepper · salt

Yield:

4-6 servings

Recipe Category:

Entree · Protein

Suitable for Diet:

Gluten Free · Whole 30
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You will need a baking rack and cookie sheet to make these chicken tenders.

We usually make a double batch of these, they are so good!

 

Ingredients

1 1/2 lbs chicken tenders

1-2 eggs

2 c almond meal (superfine, if possible)

1 1/2 tsp garlic granules

1 1/2 tsp onion granules

1 1/2 + 3/4 tsp salt (divided)

1/2 tsp pepper

1/4 tsp paprika

1/8-1/4 tsp cayenne

1 tsp dried parsley

 

Instructions

  1. Preheat oven to 425 F.
  2. Mix almond meal, garlic granules, onion granules, 1 1/2 tsp salt, pepper, paprika, cayenne, and parsley in a wide bowl.
  3. Crack egg in a bowl wide enough to dip chicken tenders. Whisk well with a fork.
  4. Put chicken tenders in a large bowl, draining any excess liquid. Sprinkle with 3/4 tsp salt and mix well, so all tenders are salted.
  5. Line your baking sheet with parchment paper and top with baking rack.
  6. Designate a wet hand and a dry hand. Using wet hand, dip 1 chicken tender in eggs to coat on both sides. Still using wet hand, allow excess to drip off, then place in dry bowl. Using dry hand, coat fully on both sides with almond meal mixture. Still using dry hand, place breaded tender on the baking rack.
  7. Repeat with all tenders, placing them in a single layer on the baking rack.
  8. Bake for 18-20 minutes. Remove from oven and flip all tenders.
  9. Return to oven for an additional 16-18 minutes, until internal temperature reaches 165 F.