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Paleo Chicken Tenders

Looking for the best Paleo Chicken Tenders that also happen to be nut-free? This recipe uses a blend of flax seed, shredded coconut and tapioca to great a crunchy and delicious chicken tender that also happens to be gluten-free and easy to make! With instructions for both baking and pan-frying, these chicken tenders will make for a perfect quick dinner or meal prep that everyone will love!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Paleo
Servings: 2 -4
Author: Lexi Davidson


  • 1 lb. chicken tenders or boneless, skinless breasts sliced into tenders 
  • 2 eggs
  • ½ cup ground flaxseed
  • ½ cup unsweetened finely shredded coconut
  • 3 tablespoons tapioca starch
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic
  • ½ teaspoon paprika
  • Olive oil to fry or bake


  • Pat chicken dry and season with salt and pepper.
  • In a shallow container whisk together eggs with a big pinch of salt and pepper 
  • In a separate shallow container, whisk together flaxseed, shredded coconut, tapioca, salt, pepper, garlic and paprika.
  • Dip sliced chicken into the egg, then dredge in flour mixture, being sure to coat it evenly. Repeat until all chicken is coated. Make sure to handle the chicken delicately to not disturb the coating.

To Pan Fry:

  • Heat oil over medium heat In a large skillet. Once hot cook chicken in the skillet, in batches, for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown and cooked through. Place on towel to drain excess oil and serve.

To Oven Bake:

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Lightly spray or brush the sheet tray with oil. Place the chicken on the sheet tray and lightly spray or brush with oil.
  • Bake in the preheated oven for 10 minutes. Flip the chicken and bake for an additional 8-10 minutes, or until the chicken is cooked through.
  • Serve immediately.


Calories: 357kcal | Carbohydrates: 15.4g | Protein: 38.9g | Fat: 14.3g | Saturated Fat: 4.3g | Cholesterol: 183mg | Sodium: 169mg | Fiber: 7.9g | Sugar: 0.3g