Gluten-Free Coconut Chicken Tenders
Prep time
Cook time
Total time
These baked coconut chicken tenders are a wonderful healthy, gluten-free alternative to the traditional heavy, fried tenders. They’re crispy and crunchy and they melt in your mouth. The best!
  • Chicken tenders:
  • 2 large chicken breasts, cut into long, thin strips
  • ½ cup almond meal
  • 3 Tablespoons gluten-free all purpose flour*
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon of smoked paprika
  • pinch of cayenne pepper
  • 2 eggs, beaten
  • 1 ½ cups unsweetened coconut flakes
  • Chopped cilantro, for garnish
  • Spicy Honey Mustard Dipping Sauce:
  • ¼ cup yellow mustard
  • 1 Tablespoon honey
  • fresh ground black pepper, to taste
  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with tin foil and spray with cooking spray.
  3. Set out 3 shallow bowls. In the first bowl, combine the almond meal, gluten-free all-purpose flour, salt, pepper, smoked paprika, and cayenne pepper. Place the beaten eggs in the second bowl, and the coconut in the third bowl.
  4. Using one hand for the wet ingredients and one hand for the dry ingredients (see description in post), dredge a chicken strip into the almond meal mixture, then into the egg mixture, then into the coconut flakes. Make sure the contents of each bowl completely cover each strip.
  5. Place coated chicken strip on the pan, leaving a ½ inch space between each strip.
  6. Repeat steps 3 and 4 until all of the chicken is coated.
  7. Bake the chicken for a total of 25 minutes, turning each strip over after about 15 minutes.
  8. While the chicken is baking, combine the mustard, honey, and pepper to make the dipping sauce, stirring well.
  9. Garnish strips with cilantro (if desired) and enjoy!
* to make this recipe paleo, use an extra 3T almond meal in place of the gluten-free all-purpose flour.
Recipe by Grain Changer at