Whole30 Chicken Tenders

  • Author: Marissa
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 8 tenders
  • Category: lunch
  • Method: bake
  • Cuisine: american


Crispy, Whole30 Chicken tenders breaded with seasoned almond flour, unsweetened coconut and BAKED to perfect! Delicious when dunked in dairy- free, roasted garlic ranch and are freezer friendly! The whole family will love these Whole30 Chicken Tenders.


  • 1 lb of boneless, skinless chicken breast cut into strips
  • 2 eggs, whisked
  • 1/4 C coconut milk, unsweetened
  • 1 C Paleo Flour (@BobsRedmill)
  • 1/2 C Almond Meal

          1/2 tsp salt

          1 tsp pepper

          1 tsp garlic powder

          1/2 tsp paprika

          1/2 tsp parsley

  • 1-1/2 C Shredded coconut, unsweetened
  • pinch of salt
  • pinch of pepper
  • 1/4 tsp garlic powder


1.preheat the oven to 425 degrees. OR Air Fryer to 400 degrees.

2. In FOUR separate shallow dishes:

(a).coconut milk (b).whisked eggs (c). paleo flour, almond flour, salt, pepper, garlic powder, paprika, and parsley (d). shredded coconut, salt, pepper, and garlic powder

3. Dredge each tender: first into the coconut milk, then the seasoned flour, followed by the egg, and lastly, the shredded coconut. REPEAT with remaining tenders.

4. Place on a parchment lined baking sheet.

5. Bake for 25-30 minutes*. DO NOT FLIP! If using the air fryer, cook for 18-20 minutes

Serve with your favorite homemade, #whole30compliant dipping sauce!


You can use ALL paleo flour or ALL almond flour; I just like the texture from the combination of both.

Cook time depends on the thickness of your tenderloins

Keywords: chicken tenders, whole30, tenderloins, coconut, coconut chicken