The Best Crispy Avocado Oil Chicken Tenders (paleo)

5 from 2 reviews

These are the best crispy gluten-free Chicken Tenders! Made with all dairy-free, Whole30 and grain-free ingredients. These are not fried either and take just 15 minutes to make.

Yield: 3 people 1x


  • 1 lb boneless chicken tenderloins (or cut breast into smaller strips)
  • 3/4 cup almond flour
  • 1/2 cup arrowroot flour or tapioca flour
  • 1/2 teaspoon each garlic powder, onion powder and smoked paprika
  • 2 eggs, whisked
  • Avocado oil 
  • Dips/condiments: ketchup, honey mustard, etc.


  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 desired condiments or dressings


*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: rachel mansfield
  • Category: paleo, gluten-free, whole30
  • Cuisine: dinner, lunch