Crispy baked tenders with a seasoned almond crust
Gluten-Free Chicken Tenders
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Servings
4
12 tenders
Difficulty
Easy
Cost
Budget
$
Gluten-Free Chicken Tenders
Crispy baked tenders with a seasoned almond crust
★3.6(5)
Tender chicken strips coated in seasoned almond flour and baked until golden and crunchy. Kid-approved, adult-loved, and ready in 25 minutes without any frying.
10m
Prep Time
18m
Cook Time
28m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These baked chicken tenders are the ultimate family-friendly GF dinner. The almond flour coating crisps up beautifully in the oven, and the Parmesan adds irresistible savory flavor.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1.5 lbs chicken breast, cut into strips
- 1 cup almond flour
- 1/3 cup grated Parmesan
- 2 eggs, beaten
- 1 tsp paprika, 1/2 tsp garlic powder
- Salt and pepper, cooking spray
Instructions
- 1
Preheat oven to 425°F. Place a wire rack on a foil-lined baking sheet and spray with cooking spray.
- 2
Mix almond flour, Parmesan, paprika, garlic powder, salt, and pepper in a shallow dish.
- 3
Dip each chicken strip in beaten egg, then press into the almond flour mixture, coating all sides.
- 4
Place on the wire rack, not touching. Spray tops lightly with cooking spray.
- 5
Bake 16-18 minutes until golden, crispy, and cooked through (165°F internal). Serve with your favorite dipping sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Almond flourCrushed GF crackers or cornflakes
Different crunchy coating options
ParmesanNutritional yeast
Dairy-free with a similar savory flavor
Tips & Storage
Pro Tips
Press the coating on firmly so it adheres during baking.
Slice chicken strips evenly for consistent cook times.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days or freeze cooked tenders for 1 month.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (120mg) · 4 servings
Calories300
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates4g
Fat40g
Fiber380mg
Sugar2g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use coconut flour?
- Not as a direct swap—coconut flour absorbs much more moisture. Stick with almond flour or a GF blend.
- Can I air fry these?
- Yes, air fry at 400°F for 10-12 minutes, flipping halfway.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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