Whole30 Crispy Baked Chicken Tenderloin
Elevate your mealtime with this irresistibly crispy Whole30 Crispy Baked Chicken Tenderloin recipe—a perfect blend of healthy and delicious! These tender, juicy chicken strips are coated in a flavorful mix of almond flour, unsweetened shredded coconut, and a medley of spices, creating a crunchy, golden crust without the need for breadcrumbs. Baked to perfection in just 20 minutes, this paleo-friendly dish is a guilt-free delight that's dairy-free, gluten-free, and fully compliant with Whole30 guidelines. With its quick cook time and minimal prep, it’s a fantastic weeknight dinner option that pairs beautifully with a fresh salad or your favorite Whole30-approved dipping sauces. Enjoy a crispy, satisfying bite that's packed with wholesome goodness!
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Recipe Information
Ingredients
- 8 pieces Chicken tenderloins
- 1 cup Almond flour
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- Coconut oil cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow dish, combine almond flour, shredded coconut, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to combine the dry ingredients.
In another shallow dish, whisk the eggs until well beaten.
Pat the chicken tenderloins dry with paper towels. This helps the coating adhere better.
Dip each chicken tenderloin into the beaten eggs, ensuring it's fully coated, then allow any excess egg to drip off.
Transfer the chicken tenderloin to the almond flour mixture, pressing gently to ensure the coating sticks. Turn to coat all sides evenly.
Place the coated tenderloins onto the prepared baking sheet.
Lightly spray the top of the chicken with coconut oil cooking spray. This helps achieve a crispy texture.
Bake in the preheated oven for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove from the oven and let the tenderloins rest for a few minutes before serving.
Serve immediately with your choice of Whole30 compliant dipping sauce or alongside a fresh salad.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 7.1 g | ||
| Protein | 213.3 g | 427% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2534 mg | 54% | |
*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.
