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Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Divide the breaded chicken tenders up between the 2 baking sheets and lightly spray with olive oil.
These chicken tenders never become really crisp, but with the tasty breading, they quickly will become a family favorite! I noticed you wrote that you used a blend of paprika, garlic, onion, etc, but I don’t see onion in the recipe.
Cook chicken on a greased grill or a grill pan for 3-4 minutes per side until the internal temperature reaches at least 165 degrees F. My boyfriend LOVED this recipe that I made last night except no grill so just seared on the stovetop.
Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.


I haven’t tried it specifically in this recipe, but I have used it in other recipes (fish sticks) and it worked out well. If your butcher doesn’t already have these cut down, just purchase some chicken breasts and do your thing! Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F). Love that you used almond flour Megan and paprika and poultry seasoning are great additions to make the chicken super tasty. I haven’t tried the crushed cereal specifically in this recipe, but I have tried it in others (like fish sticks) and have been successful. I have made a lot of baked chicken fingers on this site – but these were my first grain free.
Other than that I stuck to the recipe and served with some steamed veggies Made a great easy dinner.


I find this is usually allievated by making to to leave plenty of space between each chicken finger on the cookie sheet and make sure your oven is fully preheated and totally hot before you put them in. I have made gluten-free chicken tenders so many ways, but not with almond flour yet, believe it or not. Totally paleo, I used almond meal instead of breadcrumbs or flour and it turned out really well. I found the almond meal on the chicken was sufficient fat to fill me up so I didn’t add any avocado or anything. The almond meal helped to create a thick crust around the chicken and the bit of (healthy) fat in the nuts made the chicken really moist.



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