These baked Almond Flour Chicken Tenders are delicious, healthy and fun for the whole family! Serve them with baked sweet potato fries, on a salad or in a wrap for a quick and easy weeknight meal! They’re a great way to serve picky eaters extra protein, too! {Paleo & gluten-free}

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Healthy Almond Flour Baked Chicken Tenders
Chicken tenders are always a family favorite, but the store-bought variety tends to be so processed that we generally like to make our own.
These homemade almond flour chicken tenders are a great alternative and make for such an easy weeknight meal! They’re also the perfect size for little hands and that savory almond flour breading adds a nice crunch. You won’t be disappointed!
If you’re looking for more family-friendly recipes, be sure to try my Air Fryer Chicken Bites and Air Fryer Chicken Wings with Baking Powder too!

Why We Love These Paleo Chicken Fingers
- Very easy recipe that relies on simple ingredients & pantry staples
- Great way to serve more protein
- Naturally gluten-free for those with intolerances
- Low carb alternative to traditional bread crumbs
- Oven-baked for less fat without compromising on crunch and flavor
- Great source of healthy fats
- Dietitian-approved recipe for the whole family!
Ingredient Notes

- Egg: The chicken strips are dipped into the beaten egg so that the almond coconut breading adheres for one crispy bite.
- Chicken breast: Chicken tenders are perfect to use for this recipe and are a great option if you want to save time. You can also use skinless chicken breasts or chicken tenderloins and cut them into strips.
- Almond flour and coconut flakes: The almond flour coating adds a great flavor to each bite and it gets nice and crispy when baked in the oven. You’ll want unsweetened coconut flakes, not coconut flour.
- Seasonings: Paprika, garlic powder, parsley and salt add flavor to the breading. Feel free to adapt the amount used according to personal taste preferences.
Step-by-Step Instructions





- Preheat the oven to 390 degree F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- In one shallow bowl, whisk an egg until mixture is smooth. In another shallow bowl, mix together the almond flour, coconut, paprika, garlic powder, dried parsley and salt.
- One at a time, dip the chicken strips into the egg mixture and flip until well coated.
- Next, transfer the egg-coated chicken strip to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the chicken strips are coated.
- Place chicken fingers on the prepared baking sheet, spray lightly with oil, and sprinkle with a touch of salt (optional). Bake for 15-20 minutes, or until lightly golden on the outside and no longer pink inside. Serve warm with your favorite dipping sauce.

Expert Tips
- One of my favorite ways to save time with these chicken tenders is to make up a batch of the batter in advance. I recommend doubling or tripling the recipe for the breading and storing it in an air-tight container in the cupboard. That way, when you go to make these chicken fingers, the majority of work is already done!
- Another strategy I like to use if I’m tight on time is to buy the pre-cut chicken tenders. If the breading is already made and the chicken breasts are already cut into strips, all that you have to do is dip the chicken strips in the egg and breading and bake. So easy!
- If you want the breading to be extra browned and crispy, place under the broiler for a minute or so in the last couple of minutes of baking.
- To keep the chicken strips extra crispy, let them rest on a baking rack instead of the tray. This will prevent the bottom from becoming soggy as they sit.
Recipe FAQs
Yes! Generally, it’s recommended that babies and toddlers avoid having whole nuts as they can be a choking hazard. However, because the almonds are finely ground into flour, it’s the perfect way to serve nuts and get some healthy fats into little ones.
If serving these chicken fingers to babies, I recommend making the breading mixture, leaving out the salt and breading theirs first to limit sodium intake. Then, if the rest of the family wants a bit more flavor, you can always add a bit of salt to the mixture afterwards and bread the rest.
This recipe uses almond flour and coconut flakes, which are basically what gets ground into a powdered for coconut flour. However, coconut flour is finer and won’t add the same crunchy texture. For the best flavor and texture, use regular unsweetened coconut flakes.
This recipe is very low in net carbs, making it appropriate for many people on a low carb or ketogenic diet. One serving has 6 grams of fat and 4 grams of dietary fiber for 3 net carbs.
How to Store
To refrigerate: These healthy chicken tenders are great for weekly meal prep, so bake up a double batch! Once cooked, allow them to cool and store in the fridge in an airtight container for up to four days.
To freeze: Arrange the crispy chicken tenders in a single layer on a sheet pan and freeze solid. Transfer to a freezer-safe container and freeze for up to 1 month. Thaw and reheat like normal.
To reheat: Chicken tenders that have been stored in the fridge can be reheated in the oven at 350F for around 15 minutes to heat them through. They can be reheated straight from frozen too for around 25 to 30 minutes.

Serving Suggestions
There are so many options for serving up these chicken tenders! We usually serve them as a main dip with our favorite sauce, baked sweet potato fries, and 5-ingredient mac and cheese for a kid-friendly dinner.
You can also use them as the protein on your favorite salad (try this kale crunch salad!) or packed into wraps or tacos. The breading adds a nice extra crunch. They also make a nice appetizer for parties and gatherings!
Try serving these juicy chicken tenders with:
- BBQ sauce
- Healthy Chick-Fil-A Sauce
- Roasted Garlic Aioli
- Hot sauce
- Buffalo sauce
- Ranch dressing
- Honey mustard
Recipe Variations
- Make nuggets: Cut the chicken pieces into bite-sized pieces to make chicken nuggets.
- Adapt seasonings: You can easily use different seasonings for the breading. Add a little cayenne pepper if you like things spicy, or use other dried herbs like oregano or thyme. You can also replace the garlic powder with onion powder or use your favorite seasoning salt.
- Use the air fryer: Instead of oven-baking, preheat your air fryer to 375F, spray the air fryer basket with cooking spray to minimize any mess, then air fry like normal. So good!

More Chicken Recipes
- Mini Chicken Quesadillas
- Air Fryer Chicken Bites
- Pesto Chicken Stuffed Spaghetti Squash
- Healthy Sheet Pan Chicken Fajitas
- Healthy Chicken Noodle Soup
Did you make this recipe? Scroll down to leave a star rating and review!

Healthy Almond Flour Chicken Tenders {Baked}
Ingredients
- 1 large egg
- 3/4 cup almond flour
- 3/4 cup unsweetened coconut flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 1/2 lbs chicken tenders (can also use boneless skinless chicken breasts cut into strips)
Instructions
- Preheat the oven to 390 degree F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- In one shallow bowl, whisk an egg until mixture is smooth. In another shallow bowl, mix together the almond flour, coconut, paprika, garlic powder, dried parsley and salt.
- One at a time, dip the chicken strips into the egg mixture and flip until well coated.
- Next, transfer the egg-coated chicken strip to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the chicken strips are coated.
- Place chicken fingers on the prepared sheet, spray lightly with oil, and sprinkle with a touch of salt (optional). Bake for 15-20 minutes, or until lightly golden on the outside and no longer pink inside. Serve warm with your favorite dipping sauce.
Notes
- One of my favorite ways to save time with these chicken tenders is to make up a batch of the batter in advance. I recommend doubling or tripling the recipe for the breading and storing it in an air-tight container in the cupboard. That way, when you go to make these chicken fingers, the majority of work is already done!
- Another strategy I like to use if I’m tight on time is to buy the pre-cut chicken tenders. If the breading is already made and the chicken breasts are already cut into strips, all that you have to do is dip the chicken strips in the egg and breading and bake. So easy!
- If you want the breading to be extra browned and crispy, place under the broiler for a minute or so in the last minute or so of baking. Just be careful not to over bake them, or the chicken will turn out dry.
Nutrition
This recipe was originally posted November 2018 and was updated August 2021 to include better tips and photos. The post was revised again in February 2025 to include updated photos, text and formatting.
Adapted from my Almond Coconut Crusted Fish Sticks recipe
Hi! I only have blanched almond flour–would that be ok for the recipe?
Yes, that will work! Hope you enjoy :)
absolutely delicious!
So glad you enjoyed the recipe Jill! It’s definitely a family favourite!
This looks really yummy. I could actually think of putting this over rice or using it in sushi rolls or something. Cheers.
-Kam
Thanks Kam! Love your serving ideas — they definitely can be used in lots of different ways :)