Paleo Baked Chicken Tenders with Sriracha Ketchup

5 stars average

Paleo Baked Chicken Tenders with Sriracha Ketchup

Naturally gluten free and paleo, these crispy, oven-baked chicken tenders are made with almond meal. No oil or butter required!

Course Dinner, Main Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 547kcal

Author Liz Della Croce

Ingredients

1 ½ pounds chicken breasts boneless, skinless - cut into tenders if you wish
4 large eggs
2 cups Bob's Red Mill Almond Flour blanched or unbalanced
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon cayenne

Sriracha Ketchup

¼ cup ketchup
¼ cup Sriracha

Instructions

Pre-heat oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
Before you begin assembling chicken tenders, create a little assembly line with a large plate and two pie dishes.
Crack the eggs into one of the pie dishes and whisk well; set aside. In the second pie dish, add the almond flour, garlic powder, smoked paprika, onion powder, salt and cayenne. Mix well.
Working one by one, dip each chicken tender into the egg wash to coat then place in the almond flour mix and move around until all sides are coated. Place in a single layer on baking sheet and repeat with remaining chicken.
Bake for 20 minutes, turning the chicken once at the 10 minute mark. While chicken is baking, whisk together the ketchup and the Sriracha. Serve cooked chicken tenders with the Sriracha ketchup.

Notes

How you cut the chicken is up to you - we like to do tenders but you could keep the breasts whole as well. If you do keep the breasts whole, I suggest pounder the chicken out a bit to make sure it's the same thickness throughout.

Nutrition