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Grain-Free Chicken Tenders

Rated as 4.35 out of 5 Stars

"Cheesy chicken strips that come out tender and are grain-free!"
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Ingredients

40 m servings 396 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl.
  3. Dip chicken strips in the melted butter; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet.
  4. Bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes.

Footnotes

  • Cook's Note:
  • These freeze great! When you take them out frozen, just heat them at 375 degrees F (190 degrees C) until warm.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts


Per Serving: 396 calories; 25.3 g fat; 6.1 g carbohydrates; 36.3 g protein; 117 mg cholesterol; 370 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't...

Most helpful critical review

Way too much butter so the coating never crisped. The flavor was awesome but the sogginess was gross. Next time, I will replace most of the butter with eggs or even try spray butter with eggs.

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I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't...

What immediately caught my eye about this recipe was that it was low-carb diet friendly. I totally LOVE that almond flour is used instead of traditional breading or flour. I used a little less p...

This recipe is delicious! I agree with KGora and LilSnoo that is comes out a bit pale and pasty as is. I cut back 1/4 cup on the parmesan, dipped the chicken in egg instead of butter, rolled it ...

Made this yummy recipe tonight for the second time and tweaked it just a little. I used mayo thinned with cream as the wet part of the dredge and used a six pepper blend for the seasoning. Once ...

I made this from a similar recipe but did not coat the chicken in anything before dipping in almond/cheese mixture. Then just pan sautéed it 3 minutes on each side.

Great recipe. I used coconut flour instead of almond because that is what I had on hand. I'm lactose-intolerant so I used Veggie brand parmesan cheese instead of the fresh parm, Vegan butter in...

So good! I did add a dash of garlic powder for some kick. Even my picky eater wants these again!

Fabulous and I will definitely make again! Used a butter and egg mixture for dipping instead of all butter - can't wait to eat these again!

this is delicous