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READY IN 40 mins

Grain-Free Chicken Tenders

Read Reviews (2)

"Cheesy chicken strips that come out tender and are grain-free!" — cole2585

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 cup almond flour
1 cup finely grated Parmesan cheese
1/2 teaspoon dried basil, or to taste
1/2 teaspoon dried thyme, or to taste

salt and ground black pepper to taste
1 1/2 pounds skinless, boneless chicken breast halves, cut into strips
1/2 cup butter, melted

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Directions

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl.
Dip chicken strips in the melted butter; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Footnotes

Cook's Note:
These freeze great! When you take them out frozen, just heat them at 375 degrees F (190 degrees C) until warm.
Editor's Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

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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.

—KGora

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Feb 11, 2013

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!

—LilSnoo

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2 Ratings

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Nutrition

Calories
396 kcal
20%

Carbohydrates
6.1 g
2%

Cholesterol
117 mg
39%

Fat
25.3 g
39%

Fiber
0.1 g
< 1%

Protein
36.3 g
73%

Sodium
435 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grain-Free Chicken Tenders

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 396
Calories from Fat: 228

% Daily Value *
Total Fat 25.3g 39 %
** Saturated Fat 13.1g 66 %
Cholesterol 117mg 39 %
Sodium 435mg 17 %
Potassium 483mg 14 %
Total Carbohydrates 6.1g 2 %
** Dietary Fiber 0.1g < 1 %
Protein 36.3g 73 %
** Sugars 0.1g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 31 %
Iron 27 %
** Thiamin 6 %
Niacin 150 %
** Vitamin B6 30 %
** Magnesium 29 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.