Almond Crusted Chicken Tenders – {Paleo, Low Carb & Oven-Crispy}

If chicken tenders are your family’s “yes” dinner, this version is worth keeping on repeat. The almond meal coating adds a lightly nutty crunch that feels just as satisfying as breaded tenders, and the seasoning mix keeps them flavorful even before you dip.

The wire rack is the little trick that makes these work. It lets hot air circulate so the bottoms don’t get soggy, and you get a more even crisp without frying. (Also, fewer dishes to deal with later!)

And yes, these are made for dipping. Honey mustard, ranch, buffalo, sweet chili, you really can’t go wrong here!

Before You Get Started

Here are a few things worth knowing before you start cooking so everything goes smoothly.

• Time-saving prep: Buy chicken tenderloins instead of cutting breasts into strips, or slice the chicken the night before and keep it covered in the fridge.
• Use a wire rack: Baking on a rack helps the coating crisp up on all sides instead of steaming on the pan.
• Press the coating: Almond meal doesn’t cling like breadcrumbs, so press it on firmly so it sticks and bakes up crunchy.

How to Make Almond Crusted Chicken Tenders

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Prep The Pan

Heat the oven to 375 degrees. Line a baking sheet with foil and set a wire rack on top.

• Pro tip: Lightly spray the rack with cooking spray so nothing sticks when you flip.

2. Mix The Coating And Egg Wash

Stir together almond meal, paprika, garlic powder, onion powder, salt, pepper, and cumin in a shallow dish. Whisk the egg and egg white in a second dish.

3. Coat The Chicken

Dip each chicken strip into the egg wash, then press into the almond mixture until well coated. Place on the wire rack with a little space between pieces.

4. Bake Until Cooked Through

Bake for 15 to 20 minutes, flipping halfway through, until the chicken is cooked through and the coating is set and lightly golden brown.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Extra crunch: Mix 1 to 2 tablespoons chopped almonds into the almond meal for a crunchier coating.
• Coconut option: For a nut-free version, use half coconut flour and half unsweetened shredded coconut, then season it the same way.
• Keto-friendly tweak: Use chicken thighs instead of breast for a higher-fat option, and consider brushing the tenders lightly with oil before baking.
• Spice variations: Swap cumin for chili powder, Italian seasoning, or a Cajun blend, depending on your dipping sauce mood.
• Don’t crowd: Give each tender space so the coating sets and crisps instead of steaming.

Serving Ideas

Here are some easy and delicious ways to serve this recipe.

• Honey mustard: I make a quick Healthy Honey Mustard all the time using equal parts mustard and Greek yogurt. Then I sweeten it with honey or Stevia for a lower carb option!
• Teriyaki sauce: I could eat almost anything dipped in teriyaki sauce, but it can be loaded with sugar. This healthier teriyaki sauce is a good option. Add some Sriracha or sambal olek to make it spicy.
• Healthy ranch: Let’s be honest, everyone loves ranch dressing, but one tablespoon can have over 100 calories and 10 grams of fat. I make a yogurt based ranch dressing instead, which is perfect for salads, dipping, and more.
• Store-bought options: If you don’t want to make your own sauce, there are tons of good store-bought options. Consider buffalo sauce, sweet chili sauce, and light salad dressings. Usually, I look for something that is highly flavorful versus super low calorie, so I don’t need to use a ton but still get lots of flavor!
• With fries: Pair with Baked Sweet Potato Fries or Easy Roasted Potatoes for an easy, kid-friendly plate.
• Salad topper: Slice and serve on a big salad with cucumbers, tomatoes, and a drizzle of dressing.
• Low-carb sides: Pair with Baked Skinny Fries or Crispy Onion Straws to keep things low in carbs.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 to 4 days.
• Freezer: Freeze cooked tenders for up to 3 months, or freeze breaded uncooked tenders for the best fresh-baked texture.
• Reheating: Reheat in a 375-degree oven or toaster oven until hot and crisp, or air fry briefly to bring the crunch back.
• Leftovers: Chop and add to salads, wrap in a low-carb tortilla with lettuce and sauce, or turn into a quick rice bowl with veggies.