Paleo Crispy Baked Chicken Tenderloin
Crunchy, golden, and irresistibly flavorful, these Paleo Crispy Baked Chicken Tenderloins are the perfect guilt-free indulgence! Coated in a mouthwatering blend of almond flour, unsweetened shredded coconut, and a medley of spices like smoked paprika and garlic powder, these tenderloins deliver the ultimate crispness without any breadcrumbs or gluten. The recipe is effortlessly simple, requiring just 15 minutes of prep and baked to perfection in 25 minutes. Drizzled with coconut oil for a satisfying crunch, this dish is Paleo-friendly, dairy-free, and low-carb, making it ideal for a wholesome family dinner or meal prep. Pair them with your favorite Paleo dipping sauce for a crowd-pleasing, protein-packed delight!
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Recipe Information
Ingredients
- 1 pound chicken tenderloins
- 1 cup almond flour
- 0.5 cup unsweetened shredded coconut
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup.
In a shallow dish, combine the almond flour, unsweetened shredded coconut, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to evenly distribute the spices.
In another shallow dish, crack the eggs and whisk them until the yolks and whites are fully mixed.
Pat the chicken tenderloins dry with paper towels to remove any excess moisture.
One at a time, dip each chicken tenderloin into the egg mixture, ensuring it is fully coated.
Next, dredge the chicken tenderloin in the almond flour mixture, pressing the mixture onto the chicken to ensure it sticks well.
Place each coated chicken tenderloin onto the prepared baking sheet.
Melt the coconut oil in a small microwave-safe bowl or over low heat on the stove.
Drizzle the melted coconut oil over the chicken tenderloins to help them crisp up while baking.
Bake the chicken tenderloins in the preheated oven for 20-25 minutes, flipping them halfway through the cooking time to ensure even browning. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius) and is golden brown and crispy on the outside.
Remove from the oven and let them cool for a few minutes before serving.
Serve the Paleo Crispy Baked Chicken Tenderloins with your favorite dipping sauce, such as a Paleo ketchup or honey mustard.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 7.1 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 339 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
