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Serves 4


  • 1 lb boneless skinless chicken breast, cut into strips (or chicken tenders)
  • 1 egg
  • ½ cup almond meal
  • ¼ cup unsweetened shredded coconut
  • 1 tsp. paprika
  • ½ tsp. cayenne pepper
  • ½ tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. black pepper


  1. Preheat oven to 400.
  2. Mix almond meal thru black pepper ingredients into 1 bowl. Crack egg into a separate bowl and whisk.
  3. Dredge each chicken tender by dipping first into egg then coating completely with almond meal mixture.
  4. Place a wire cooling rack on top of a parchment-lined baking sheet. Place coated tenders on top of rack and bake 10 minutes. Flip and bake another 10 minutes.


*You can bake these directly on the baking sheet without the cooling rack, but they will not be as crispy.

*You can also use ¾ cup almond meal if you prefer to not use coconut.

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