These oven baked teriyaki chicken tenders are easy to make, full of flavor and a family friendly dinner recipe everyone will enjoy. They’re breaded in a paleo, Whole30 and gluten-free coating, baked and tossed in a sticky, delicious soy-free teriyaki sauce. These tenders are great on their own dipped into your favorite sauce, or over a big salad, and perfect for a quick weeknight meal.
The ingredients you’ll need to make these chicken tenders include almond flour, eggs, and one pound of chicken tenders. You can use chicken breasts as well, you’ll just need to cut them into tenders prior. You’ll also need a handful of common spices, such as paprika, garlic powder, mustard powder, onion powder, and salt.
Then, for the sauce, you’ll need a teriyaki sauce. I love using Primal Kitchen’s No-Soy Teriyaki, as it’s Whole30 Approved, low carb, and made without any junky additives or sugar. Then, you’ll need a bit of honey, or, to keep the chicken tenders Whole30 and not just paleo or gluten-free, you’d need 3 medjool dates.
All of these ingredients are easily available at major grocery stores, on Amazon, or at a discount from Thrive Market, which is where I love getting my pantry staples like the almond flour, sauce, dates, and spices needed here!
Ingredients
- 1 pound chicken tenders
- 2 eggs, beaten
- 1 cup almond flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon oregano
- 1/4 teaspoon baking powder
- Avocado oil or olive oil spray
- 3/4 cup Primal Kitchen No-Soy Teriyaki Sauce
- 1 tbsp honey (substitute 3 pitted and blended medjool dates for Whole30)
- Optional: top with red pepper chili flakes or sesame seeds
Instructions
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper, or use a light coating of cooking oil to coat baking sheet
- In a shallow bowl, combine the flour with all of the spices and baking powder. Beat the eggs in another shallow bowl
- Pat the chicken dry really well. Coat each chicken tender first in the beaten egg, and then in the flour mixture. Place each tender directly onto the baking sheet with the tenders evenly spaced
- Repeat until all of the tenders have been coated and put on the baking sheet, and then cook for 30 minutes, flipping halfway through
- 5 minutes prior to the tenders being done, heat the teriyaki sauce and honey (or blended dates) in a skillet over medium-low heat, stirring frequently. Once the tenders are done, use tongs to dip each one into the sauce and flipping to evenly coat
- Optional: place the tenders back onto the baking sheet and broil for 3-4 minutes to crisp up
Notes
- To make these in the air fryer follow directions for Air Fryer Chicken Tenders
- Because of the breading and saucy coating, these do not store and reheat very well. It’s suggested to eat and enjoy immediately
