Can paleo chicken tenders be easy and deliciously crispy? YES THEY CAN!
I’ll be honest, before having kids, I wouldn’t have thought about making homemade paleo crispy chicken tenders. I knew they were good—but I had it in my head that they were too much work.
I WAS WRONG! Homemade paleo crispy chicken tenders are SO easy. The ingredients are fairly simple, and they cook up quickly, which is important for busy weeknights. Or any night.
In this recipe, I combined two flours to give the tenders a nice crispy coating: cassava flour and coconut flour. You simply dip the tenders in egg, then the flour and spices, and then cook them up in the skillet in avocado oil. That’s it!
The combination of spices, specifically smoked paprika, garlic, and onion powder, give these paleo crispy chicken tenders a nice savory flavor. If you don’t have smoked paprika on hand, just swap it out for regular paprika.
This recipe is gluten-free, nut-free, paleo, and Whole30. The best way to serve these paleo crispy chicken tenders is with Primal Kitchen Mayo, Mustard or Ketchup. AND REJOICE! These are also toddler and kid approved! I speak from experience.Print
These paleo crispy chicken tenders are made with coconut flour and cassava flour, and cooked up in avocado oil. They are healthy, delicious, and perfect for the entire family.
- 2 lbs chicken tenderloins
- 2 medium eggs, whisked
- ½ cup cassava flour
- 2 tablespoons coconut flour
- 1 teaspoon fine grain sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- ⅛ teaspoon ground black pepper
- ¼ cup avocado oil (more if cooking in two separate batches)
- Whisk the eggs in a medium bowl.
- Add the flours and all seasonings to a large bowl and mix together well.
- Dip each chicken tender into the egg wash (making sure it is coated well), then dip each tender into the flour and coat both sides with flour. Repeat this process for the remaining chicken tenders. Transfer the coated chicken tenders to a clean plate.
- Heat a large skillet over medium-high heat (a cast-iron or stainless steel skillet will work best for crispness). Add the avocado oil.
- Once the oil is hot, place the chicken tenders into the oil. Fill the skillet as space allows and cook the tenders for 5 minutes. Using tongs, turn each tender over and cook for an additional 3-4 minutes (or until the internal temperature reaches 165 degrees on a meat thermometer).
- Remove the chicken tenders from the pan and set them aside. Add more avocado oil to the pan if needed and cook the remaining chicken tenders.
- Enjoy with your favorite dipping sauce, ketchup, or mustard!