Weeknight Paleo Chicken Tenders

Weeknight Paleo Chicken Tenders

The chicken tender is a delicious and crispy All-American classic that has been around for decades. They are great to eat on the go and have been enjoyed by kids and adults alike—although some adults might hide in the shadows when they eat them.

Why? They have been a bit stigmatized thanks to the fast food industry.

BUT it is possible to make shameless chicken tenders in your home kitchen. It takes very little time, and this particular recipe is paleo friendly, which means that everyone can find something to love. Make a double batch and pack lunches with these throughout the week.

These chicken tenders can be prepared using two different methods.

They can be oven “fried” in a skillet or baking sheet for a bit of a healthier tender, or they can be deep fried on the stove top for absolute maximum flavor that’s a bit closer to the tenders we have known and loved for so many years.


Kosher salt
1 tsp
Smoked paprika
1/2 tsp
Granulated onion
1/2 tsp
Fresh cracked black pepper
1/2 tps
Granulated garlic
1/2 tsp
Almond flour or tapioca flour
3/4 cup


  • Pan or skillet


Depending on how you are going to cook the tenders:


For Pan Frying:

  • 2 Tbsp coconut oil


For Deep Frying

  • 1 Tbsp water
  • 1 egg beaten
  • 1 cup lard

Mix the chicken tenders with the dry spices and one egg. Roll the tenders into the almond or tapioca flour and set aside.

If deep frying—heat the lard in a pot on the stove top on medium heat. Add the water and the beaten egg to the remaining almond or tapioca flour and coat the tenders in the batter, then fry immediately in the hot lard. Cook until the tender reaches 165 degrees internally.

If pan frying—set the oven to 425 degrees and heat the coconut oil in a cast iron skillet or baking sheet. Place the remaining almond or tapioca flour in a bowl or plastic zippered bag and add the tenders a few at a time and shake them around to coat them in the flour. Add the tenders to the skillet and gently toss them around to coat them evenly in the oil.

Bake for 8 minutes on one side and then flip over and cook for another 5 to 7 minutes, until cooked to 165 degrees internally.

This recipe will make extra and keep well for travel to school or work very easily. You will have leftovers to enjoy throughout the week!

Recent Posts

Smoked frenched rack of lamb
Smoked frenched rack of lamb
The lamb itself is succulent and juicy, with a delicate gaminess that's characteristic of quality lamb cuts. The exterior of the meat forms a flavorful crust from the combination of mustard, salt, pepper, and dried oregano.
Oxtail Stew and Butter Beans
Oxtail Stew and Butter Beans
Tender oxtails are marinated in a tantalizing blend of brown sugar, soy sauce, Worcestershire sauce, and aromatic spices before being lovingly simmered to perfection. This hearty dish is a symphony of Island inspired flavors that will transport your taste buds to the islands.
No Bean & No Tomato Paleo Chili In The Instant Pot
No Bean & No Tomato Paleo Chili In The Instant Pot

This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.

For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).