This is one of my favorite recipes of all time – it’s nothing too fancy, but it’s a very practical option that I can prep ahead of time for a few days worth of lunches. If you’re trying to be health conscious but just need something that reminds you of fried chicken, this is the go-to. However, by now I much prefer this almond flour breading to traditional bread crumbs. The spices also pack a punch that make these chicken tenders great even without condiments. Condiments often include a lot of hidden sugars and additives, so good combinations of classic spices allow me to avoid extra calories.
Spiced Almond Flour Chicken Tenders
Prep Time: 15 minutes
Total Time: 40 minutes
- 1 pound chicken tenderloins
- 1 ½ cups almond flour
- 1 egg, whisked
- 2 teaspoons salt
- 2 teaspoons fresh cracked black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons chipotle chili powder
- Mustard, for serving
- First, combine seasonings with almond flour, set aside.
- Rise off chicken tenderloins and pat dry.
- Dip chicken tenderloins in the beaten egg, allowing excess to drain off.
- Roll chicken tenderloins in flour mixture until fully coated.
- Arrange in a single layer on a greased baking sheet. If you are on Whole30, use a compliant olive oil spray or brush your sheet with a bit of olive oil.
- Bake at 375 degrees fahrenheit for approximately 25 minutes (or until cooked through and breading is golden brown). Turn tenderloins over once half way through baking.