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Grain-Free Chicken Tenders

Grain-Free Chicken Tenders

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Cheesy chicken strips that come out tender and are grain-free!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl.
  3. Dip chicken strips in the melted butter; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet.
  4. Bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes.
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I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't wait to try this. Noting LilSnoo's review of the chicken not browning in the oven I chose to add pan fry this in a little olive oil and butter. Doing it that way certainly does not take a full 1/2 cup of butter and allowed it to turn the perfect golden brown I like to see in my chicken. I think it would be very good with the addition of a little garlic in the butter. I didn't have fresh Parmesan cheese so I used Romano in it's place. I served this alongside a simple garden salad topped with toasted slivered almonds and freshly grated cheese. This is very tasty recipe that I will be sure to make again.


What immediately caught my eye about this recipe was that it was low-carb diet friendly. I totally LOVE that almond flour is used instead of traditional breading or flour. I used a little less parmesan than called for, only because I ran out, but I thought the flavor was perfect, as were the other seasonings. I did find that they don't brown up much in the oven. They stay pretty pale-looking. I made up a second batch and stuck them under the broiler for about 15 mins, and flipped them halfway through, and those browned up nicely. I think next time I will cut back a bit on the butter, and use half egg/half butter mixture to cut back on calories. I will also set them on a grilling rack so they aren't sitting in the butter while they cook. That will help them crisp up nicely. Overall, a great recipe that I will make again and again!

Create with Raven

This recipe is delicious! I agree with KGora and LilSnoo that is comes out a bit pale and pasty as is. I cut back 1/4 cup on the parmesan, dipped the chicken in egg instead of butter, rolled it in the mix and sautéed with butter and olive oil. I also like LilSnoo's idea of dipping it in a mix of egg and melted butter and broiling it. When it's crispy it is heavenly. Enjoy! 5 stars on flavor, 4 stars on original recipe.