The Best Crispy Avocado Oil Chicken Tenders (paleo)

5 from 1 review

Yield: 3 people 1x


  • 1 lb boneless chicken breasts or thighs cut into small pieces/strips
  • 3/4 cup almond flour
  • 1/2 cup arrowroot flour (tapioca also works)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 eggs whisked
  • Avocado oil (bring the bottle out!)
  • Tessemae’s Avocado Ranch Dressing


  1. In a shallow medium bowl, mix together almond flour, tapioca flour, garlic powder, paprika
  2. In a small bowl whisk together the eggs
  3. in a large skillet, turn heat to medium-high to heat it up well
  4. Pour a generous amount of avocado oil into the pan and then turn to medium heat
  5. Using a fork, take one piece of the chicken and dip it in the egg, followed by the flour mixture
  6. Then dip it back into the egg and flour mixture (yes double dip!)
  7. Add to skillet and cook on each side for about 3 minutes each or until done
  8. Repeat for each piece of chicken
  9. Enjoy with Tessemae’s Avocado Ranch
  10. *These taste best day of but you can leave in fridge and eat within 5 days
  • Author: rachel mansfield
  • Category: paleo, gluten-free, whole30
  • Cuisine: dinner, lunch