Paleo Chicken Tenders

Paleo chicken tenders that are actually crispy! These tenders are delicious, easy to make, and cook up in one pan! A fantastic family friendly weeknight dinner.

If you’re wondering if chicken tenders made at home with paleo flours can be crispy, I have the secret! And today, I’m sharing that secret with you.

After many rounds of recipe testing, I can confidently say these are the best chicken tenders I’ve ever made at home—paleo or not. I make these weekly for my kids along with my healthy orange chicken and it’s one of the recipes that everyone in the house absolutely loves!

Way back when I was experimenting with paleo recipes, I tried making homemade chicken fingers and quickly decided it was too much work for not that great of a return. No matter what I did, I ended up with a soggy tenders that were somewhat burnt and not at all appealing.

The truth is, while almond flour is a great paleo ingredient for paleo baking, it’s not the best option for frying. It doesn’t crisp up and can burn easily in the process.

So, what’s the best option for frying? Cassava flour! This recipe is completely nut free, and uses the simple combination of coconut flour and cassava flour. Best of all, this is the perfect weeknight dinner that’s easy to make. I also have tips below for how to turn it into nuggets! Let’s do this!

Ingredient Notes

There are just a few simple ingredients you’ll need to make this recipe!

• Chicken tenderloins – No prep work required! Just grab some tenderloins from the grocery store and they’re ready to use out of the package. Note: The USDA recommends you do not wash your chicken prior to cooking.
• Eggs – Use 2 large eggs. If you don’t have large on hand, use 3 medium.
• Cassava flour – Cassava flour is made by grating and drying the fibrous cassava root. It’s available in most grocery stores and is a great substitute for wheat flour! It’s part of the secret to the crispy texture of the tenders.
• Coconut flour – While you only need a small amount, this makes the coating a little more dense and keeps the tenders dry so they crisp up!
• Oil – I like to use avocado oil as it’s a great neutral oil for frying!

See recipe card for full information on ingredients and quantities.

Substitutions

If you’re short on ingredients, here’s what you can do:

• Chicken tenders: Only have chicken breasts? Make chicken nuggets! Just use 1 lb chicken and keep the rest of the ingredients the same. Cut up your chicken into 1-inch pieces, then dredge as instructed. Cook 2-4 minutes each side, or until cooked through.
• Cassava flour: For crispy tenders, use a gluten free flour blend or oat flour! While neither of these are paleo, they work really well when cooking up chicken tenders. You can use almond flour for a paleo swap.
• Smoked paprika: Use regular paprika or chili powder instead.

How to Make Paleo Chicken Tenders

The best part about making paleo chicken tenders is that it’s so easy! No added unnecessary vegetable oils or filler ingredients. Just dredge your chicken, and then cook it up in the pan! Here’s how to make it:

1. Prep: In a medium bowl, whisk the eggs together. In a separate medium bowl, whisk together the cassava flour, coconut flour, sea salt, smoked paprika, garlic, onion, and black pepper. 
2. Dredge: One by one, dredge each chicken tender in the egg bowl, and then the flour mixture until coated on both sides. Transfer the chicken tenders to a clean plate. 
3. Cook: Heat a large skillet over medium-high heat. Add 3 tablespoons of oil to the pan. Once the oil is warm, use a fork or metal tongs to place the chicken tenders in the pan. Fill the skillet as space allows. Be careful not to overcrowd the pan. Cook for 5 minutes, then flip each tender and cook for an additional 3-4 minutes, or until the internal temperature reaches 165°F. Remove the chicken tenders from the pan and set aside.
4. Repeat: Add the remaining 3 tablespoons oil to the pan and cook the remaining chicken tenders.
5. Serve: Serve warm with your favorite dipping sauce, ketchup, or mustard!

Cooking Tips

• To make dinner time a breeze, mix together the flour and spices ahead of time and store it in an airtight container.
• Want more heat? Add an additional 1/2 teaspoon smoked paprika.
• Use a stainless steel or cast iron pan for the most crispy paleo chicken tenders.
• When cooking the tenders, don’t overcrowd the pan. It will allow the tenders to get crispy, and they’ll cook up faster.
• To prevent your hands from becoming coated in egg and flour, use a fork or hold the chicken tender by the tip with two fingers.

FAQs

Storage

These tenders store great and make great leftovers! Store any leftover tenders in an airtight container in the refrigerator for up to 4 days. To reheat, just pop them in the toaster oven or conventional oven at 350°F for a few minutes to help them crisp up.

More Chicken Recipes

• Healthy Orange Chicken
• Sheet Pan Chicken, Sweet Potato and Broccoli
• Grilled Chicken Skewers
• Baked Lemon Pepper Chicken Wings
• Instant Pot Chicken Stew

If you make these paleo chicken tenders, come back and let me know what you thought in the comments below!