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Gluten Free Chicken Tenders with Honey Mustard Dipping Sauce

Posted by Josh Kaplan on
Gluten Free Chicken Tenders with Honey Mustard Dipping Sauce


12-14 chicken tenders

2 tsp kosher salt

1 egg

1 cup superfine almond flour

4 tbsp rice flour

1 tbsp onion powder

1 tbsp garlic powder

1 tsp dried Italian herbs (oregano, rosemary, thyme)

1 tsp black pepper

Coconut oil spray (or any baking spray you like)

If You Care Parchment Baking Paper



  1. Preheat your oven to 425 degrees F or 218 degrees C
  2. Line a large baking sheet with If You Care Parchment Baking Paper. Set aside.
  3. In a medium, shallow bowl, whisk egg.
  4. On a large plate, combine almond flour, rice flour, onion and garlic powders, Italian herbs, black pepper, and 1 tsp kosher salt. Mix to combine.
  5. Pat chicken tenders dry with paper towels. Season with remaining salt.
  6. Create an assembly line. Dip chicken tender into egg, then into almond flour mixture. Finally, place the tender onto parchment-lined baking sheet.
  7. Once all of the tenders are coated, spray both sides liberally with oil.
  8. Bake for 15 minutes, then flip.
  9. Broil on high for 2-3 minutes until golden. Flip and broil again until the other side is also brown and crispy.
  10. Enjoy immediately!

*If you’d to freeze the tenders, allow them to cool completely before packing and freezing. They will last in the freezer for up to 3 months. To reheat, bake at 425 until warmed through.


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