Baked Paleo Chicken Tenders

Hits Fresh New Year Promo Reel

With the new year starting, Food City and Hits 96 want to help you keep your New Year’s Resolution with some healthy food ideas. Today’s healthy meal is Baked Paleo Chicken. Below you can find the recipe. Be sure to get each day’s menu item during the Kidd Kraddick Morning Show and enter it to win a $100 Gift Card to Food City and a Family Membership to the YMCA!


three baked paleo chicken tenders with honey mustard dipping sauce
Delicious Baked Paleo Chicken Tenders made with a mix of almond and coconut flour and baked to perfection. These easy chicken tenders are perfect for an easy weeknight dinner. Adult and kiddo-approved! This recipe is sponsored by Almond Breeze almond milk.


  • For the chicken tenders:
  • 2 large eggs (or 3 small eggs)
  • 2 tablespoons Almond Breeze almondmilk Unsweetened Original
  • 1/3 cup coconut flour
  • 3/4 almond flour or almond meal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 2 tablespoons Almond Breeze almondmilk Unsweetened Original
  • 1 pound boneless skinless chicken tenders
  • Coconut oil cooking spray
  • For the honey mustard dipping sauce:
  • 3 tablespoons dijon mustard
  • 2 tablespoons honey
  • ½ tablespoon warm water


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.
  3. In a separate large bowl, mix together coconut flour, almond flour, salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper. Add 2 tablespoons of almondmilk to the bowl and use a fork to mix together to form a ‘crumb-like’ texture.
  4. Dip each chicken tender into flour mixture, then into egg mixture (coating the tender entirely), then back into flour mixture to coat the chicken strips. This should create a crumb-like look. Place each strip on the prepared baking sheet, 2 inches apart.
  5. Generously spray the tops of the chicken strips with cooking oil spray. Bake in the oven for 15-20 minutes until cooked through.
  6. To make the honey mustard dipping sauce: add dijon mustard, honey and warm water to a bowl and mix together until well-combined. Then get dipping!
Servings: 4 servings
Serving size: 2 chicken tenders
Calories: 312kcal
Fat: 15.1g
Saturated fat: 2.2g
Carbohydrates: 9.1g
Fiber: 4.6g
Sugar: 0.9g
Protein: 33.6g