Q1: Can I use regular all-purpose flour instead of almond flour for the coating?

While you could substitute all-purpose flour, it would no longer be gluten-free, which is the main dietary focus of this recipe. If gluten isn't a concern, you can use 1.5 cups of all-purpose flour mixed with the same spices listed in Step 2. However, if you need to maintain the gluten-free status but don't have almond flour, you can substitute with an equal amount of gluten-free breadcrumbs, crushed gluten-free cornflakes, or a combination of coconut flour and ground flaxseed (though coconut flour is more absorbent, so you may need slightly less). The almond flour provides a nutty flavor and excellent crispy texture that's difficult to replicate exactly.

Q2: How do I know when the chicken tenders are fully cooked without a meat thermometer?

While Step 7 recommends checking that the internal temperature reaches 165°F with a meat thermometer (listed in the Equipment section), you can also assess doneness visually if you don't have one. After the 18-20 minute baking time, cut into the thickest part of one tender—the meat should be completely white with no pink remaining, and the juices should run clear, not pink or red. The coating should be golden brown and crispy as described in Step 7. However, investing in an inexpensive instant-read thermometer is highly recommended for food safety, as visual cues alone can sometimes be misleading, especially with breaded chicken.

Q3: Can I prepare these chicken tenders ahead of time, and how should I store or reheat them?

Yes, you can prep these in advance in two ways. For make-ahead breading, complete Steps 4-5 by coating the raw chicken strips, then place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for up to 4 hours before baking as directed in Steps 6-7. Alternatively, you can fully bake the tenders following all steps, let them cool completely, and store them in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place them on a baking sheet in a 375°F oven for 8-10 minutes rather than using a microwave, which will make the almond flour coating soggy. The honey mustard sauce (Step 8) can be made up to 3 days ahead and refrigerated.

Q4: What can I substitute for eggs in the coating process to make this recipe egg-free?

If you need an egg-free version, you can replace the 2 large eggs called for in Step 3 with several alternatives that will help the almond flour coating adhere properly. The best option is to use 1/2 cup of unsweetened plant-based milk (such as almond or oat milk) mixed with 1 tablespoon of ground flaxseed—let this sit for 5 minutes to thicken before using. Alternatively, you can use 1/2 cup of dairy or non-dairy yogurt thinned slightly with water, or 1/4 cup of mayonnaise mixed with 2 tablespoons of water. Follow the same dipping process described in Step 5, ensuring you press the chicken firmly into the almond flour mixture to help it adhere, as egg-free binders may not be quite as sticky as beaten eggs.

Crispy Baked Chicken Tenders & Honey Mustard

These oven-baked chicken tenders deliver all the satisfying crunch of traditional fried chicken without the gluten or excess oil. By using finely ground almonds as the coating, we create a naturally gluten-free crust that bakes up golden and crispy while adding a subtle nutty flavor and boost of healthy fats. The result is a tender, juicy interior with a perfectly crispy exterior that rivals any restaurant version.

The homemade honey mustard sauce is the perfect complement to these tenders, balancing sweet honey with tangy Dijon mustard and a hint of mayonnaise for creaminess. It's a classic pairing that kids and adults alike can't resist. This recipe transforms a typically indulgent meal into a wholesome dinner option that fits seamlessly into a gluten-free lifestyle without sacrificing any of the fun or flavor.

What makes this dish truly special is its versatility and crowd-pleasing appeal. Whether you're feeding picky eaters, hosting a casual dinner party, or meal prepping for the week ahead, these tenders check all the boxes. They're just as delicious served hot from the oven as they are at room temperature, making them perfect for lunchboxes or picnics. The simple ingredient list and straightforward technique mean even beginner cooks can achieve professional-quality results every time.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes

None servings

425 calories

Fat 25.00g

Carbs 18.00g

Protein 38.00g

Ingredients

1.5 lbs	boneless, skinless chicken breasts, cut into 1-inch strips
1.5 cups	almond flour, finely ground
1 tsp	garlic powder
1 tsp	onion powder
1 tsp	paprika
1 tsp	salt
1/2 tsp	black pepper, freshly ground
2 None	large eggs, beaten
2 tbsp	olive oil
1/4 cup	Dijon mustard
3 tbsp	honey
2 tbsp	mayonnaise
1 tsp	lemon juice, freshly squeezed

Equipment

Parchment paper

Oven

Whisk

paper towels

small mixing bowl

fork

meat thermometer

large baking sheet

pastry brush

2 shallow bowls

Gluten-Free Diet

This recipe is perfectly gluten-free, using almond flour as a naturally gluten-free coating instead of traditional wheat-based breading. The ingredients are whole and unprocessed, making it safe for those avoiding gluten.

Ketogenic Diet

Keto-friendly with its high-fat almond flour coating, moderate protein from chicken, and minimal carbs. The olive oil and eggs contribute healthy fats, making it an excellent fit for ketogenic macronutrient ratios.

Low-Carb Diet

Ideal for low-carb diets with its almond flour coating, which keeps net carbs low, and focus on protein-rich chicken. The recipe provides a satisfying, crispy texture without traditional high-carb breading.

Paleo Diet

Compliant with Paleo principles, this recipe uses whole foods like chicken, eggs, and almond flour, avoiding grains, legumes, and processed ingredients. The honey mustard sauce can be easily modified to align with strict Paleo guidelines.

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

2 min

In a shallow bowl, combine the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly with a fork until all spices are evenly distributed.

1 min

In a second shallow bowl, beat the eggs until the yolks and whites are fully combined and slightly frothy.

1 min

Pat the chicken strips dry with paper towels to remove excess moisture. This helps the coating adhere better and ensures crispiness.

1 min

Working with one chicken strip at a time, dip it into the beaten eggs, allowing any excess to drip off. Then press it into the almond flour mixture, coating all sides thoroughly. Press gently to help the coating adhere.

5 min

Place the coated chicken strips on the prepared baking sheet, spacing them about 1 inch apart to allow for even air circulation. Lightly drizzle or brush the tops with the 2 tablespoons of olive oil.

2 min

Bake the chicken tenders in the preheated oven for 18-20 minutes, flipping them halfway through at the 10-minute mark, until the coating is golden brown and the internal temperature reaches 165°F.

20 min

While the chicken bakes, prepare the honey mustard sauce by whisking together the Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth and well combined.

2 min

Remove the chicken tenders from the oven and let them rest on the baking sheet for 3-5 minutes to allow the juices to redistribute and the coating to set.

5 min

Transfer the chicken tenders to a serving platter and serve immediately with the honey mustard sauce on the side for dipping.

Crispy Baked Chicken Tenders & Honey Mustard

Nutrition

Ingredients

Equipment

On Diet

Gluten-Free Diet

Ketogenic Diet

Low-Carb Diet

Paleo Diet

Instructions

Frequently Asked Questions

Q1: Can I use regular all-purpose flour instead of almond flour for the coating?

Q2: How do I know when the chicken tenders are fully cooked without a meat thermometer?

Q3: Can I prepare these chicken tenders ahead of time, and how should I store or reheat them?

Q4: What can I substitute for eggs in the coating process to make this recipe egg-free?