I've been making these Chicken Tenders for years. They are my go to easy dinner. I will also make a bunch and save them to put on top of salads for the quick lunches. These chicken tenders have an almond flour breading and are ready in about one hour!
The first Christmas my husband and I spent together we ate frozen chicken strips and pancakes. I'm not exactly sure why we didn't spend the holiday with our family, but it was one of my favorite Christmas' to date.
We had no dinner plans and of course, all of the grocery stores and restaurants were closed. My husband has Celiac disease so he is on a gluten-free diet, which made our options of eating even more restrictive. We decided we'd go to a few pharmacies in town and check out their GF food selections. But of course, we didn't find anything.
We decided to head to my moms and grabbed a bag of Pamela's gluten-free pancake mix and then headed to his parents to grab some frozen Apple Gate chicken strips . We ate chicken strips over pancakes with maple syrup while watching a movie. It was honestly the best Christmas meal. So now every time I make chicken tenders, it reminds me of that special Christmas.
How to enjoy these Chicken Tenders:
- With honey mustard. Mix one part dijon mustard with one part honey for a tangy and sweet dipping sauce
- Toss with buffalo sauce and place on a bed of romaine with cucumber, cherry tomato, and ranch dressing for a simple buffalo salad
- Go a little crazy and make some grain-free waffles and place the chicken tenders on top. You just can't beat chicken and waffles with a drizzle of maple syrup!
- With traditional ketchup! I prefer to use a ketchup with very low sugar or no sugar like Primal Kitchens Ketchup
Chicken Tenders
Ingredients
- 1 # chicken breasts
- 1 egg
- ¾ cup almond flour
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375 degrees and line a baking tray with parchment paper
- Slice the chicken breasts into ¼ inch thick strips. You should end up with 12-15 strips depending on the size of the chicken breasts
- In a small dish, beat the egg until the egg white and yolk are well mixed. In another dish (I typically use a dinner plate) add the almond flour, oregano, salt and black pepper and mix
- With one hand dip a chicken tender into the egg mixture and then place in the almond flour mixture. With the other hand, dip the chicken tender into the breading making sure to evenly coat the chicken. Using one hand for the egg dip and the other for the breading will prevent your hands from getting coated in breading. Once dipped in the breading, place on the baking tray
- Continue with the remaining chicken tenders. Make sure the chicken strips are not touching. Place the tray into the oven and bake for 30 minutes. The chicken tenders will start to get a little wet as the chicken cooks, but then the breading will get crispy. Once the edges are brown, flip the chicken tenders over and bake for another 10-15 minutes or until they are brown and crispy.
- Once baked, remove from the oven and serve with your favorite dipping sauce or allow to cool before placing on a salad. Enjoy!
SAVE TO PINTEREST!
These were easy and good and a great alternative to buying frozen chicken tenders! I doubled the recipe so that we would have leftovers for lunches or to put on a salad.
I love doubling the recipe and having leftovers! Glad you made them! 🙂
Made these tonight and my whole family ate them all up! Was so easy to make with simple ingredients! Another favorite recipe 😁
Thank you Alyssa! I'm so happy to hear that! 🙂