These Easy Baked Paleo Chicken Tenders with Honey Mustard Dipping Sauce are one of our favorite low-carb meals. They are quick and easy, and much healthier than the fried variation!
Do you remember what you ate in high school?
I do. It’s scary to think what my diet mostly consisted of: saltines, goldfish crackers, mochas, Subway subs (I was a certified “sandwich artist”), whatever my mom could get me to eat, and chicken tenders and jojos (fried potato wedges) from our local grocery store deli.
I loved those deli chicken tenders. Coated in gluten and soaked in hydrogenated fat (I know, they sound really appetizing when I put it that way).
Loved is definitely a past-tense word, though. Obviously it’s been a while since I’ve had one of those super-unhealthy deli chicken tenders. Never again will I eat one, but I will eat one of my homemade chicken tenders…
You will love these homemade and healthy Easy Baked Paleo Chicken Tenders. The breading is flavorful and they are so easy to make; there’s no frying involved.
You just dip the chicken tenders in beaten eggs, dredge them in the breading, and throw them in the oven to bake. The tenders never get really crisp, but everyone will gobble them up. Leftovers never stay around for long… if there are any. 😉
We like to eat our Easy Baked Paleo Chicken Tenders with my Homemade Ranch, ketchup, or Honey Mustard (recipe below):
Honey Mustard Dipping Sauce
FYI: (This dipping sauce is NOT Whole30 approved, but the chicken tenders (recipe below) are.
3 tablespoons runny honey
2 tablespoons Dijon mustard (I use Annie’s Naturals)
- In a small mixing bowl, whisk together the honey and Dijon. Serve immediately or place in the refrigerator for later use.
Megan’s Recipe Notes:
This dipping sauce is sweet; a little of it goes a long way. If it’s too sweet for your taste, try adding a tablespoon of mayonnaise to tone it down.
Other Paleo recipes you might be interested in:
Fresh & Spicy Halibut Ceviche (also Whole30 approved)
Vegan Paleo Pecan Pie Bars
Paleo Chocolate Brownie Energy Bites from Sarah Bakes Gluten Free
Clean Eating Spinach Artichoke Dip (Dairy-Free) from Meaningful Eats
- Preheat oven to 425 degrees (F) and line 2 large baking sheets with parchment paper.
- In a pie plate or another shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
- In another small mixing bowl, lightly beat the eggs.
- Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
- Divide the breaded chicken tenders up between the 2 baking sheets and lightly spray with olive oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F).
- Transfer the chicken tenders to a platter and serve immediately, or at room temperature.
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