These Curry Crusted Chicken Tenders are a family favorite! They are Paleo and Whole30 approved, egg free, unsweetened and just 7 ingredients. This is an easy, budget-friendly, Paleo meal idea that the whole family will love.
I made these Curry Crusted Chicken Tenders three times within two weeks for my family. Which, amounted to about 6 meals consisting of these exact chicken tenders. (Thank you leftovers!)
We all liked them SO much (seriously, we weren’t sick of them during those two weeks) that I decided putting them on the blog was a must. So, I actually took out my measuring cups and spoons and wrote down specific measurements so that I could share with all of you. Which, I’ll be honest, I rarely do when cooking savory dishes.
Ingredients in Curry Crusted Chicken Tenders
One of the things I love about cooking (rather than baking): it’s not an exact science. So, although the recipe for these Curry Crusted Chicken Tenders has specific measurements, I urge you to play around with the quantities. Even add or subtract spices as you see fit!
My recipe includes the following ingredients:
All of the ingredients are Paleo friendly and Whole30 approved. If you don’t or can’t eat nuts then feel free to swap the almond flour for ground flax.
How to Make Paleo Chicken Tenders
First, preheat your oven to 375 degrees F.
In a small bowl, combine almond flour, curry powder, garlic powder, salt and pepper.
Place the coated chicken strips on the greased baking sheet. Bake at 375 degrees for 25-30 minutes on the bottom rack of your oven. Optional: turn oven to broil, move pan to top rack of oven and broil on high for 5 minutes.
Remove from oven, cool slightly and serve!
This recipe serves 4-5 people, depending on the size of the chicken breast used. And, of course whether you’re feeding little ones or adults 😉
Easy, Quick Paleo Meal Idea
Since I made these chicken tenders so frequently, you better believe they were easy to throw together! I’m all about quick meals, especially when it comes to dinner time. By the end of the day, I’m generally tired and don’t want to spend hours in the kitchen cooking.
Another great thing about this recipe is that it makes for great leftovers. These chicken tenders can be eaten cold, warmed in the microwave or reheated in the oven. They’re perfect in a packed lunch.
More Paleo Meal IdeasPrint
A healthy, easy weeknight meal that the whole family will love. Paleo, Whole30, egg free and unsweetened.
- Preheat oven to 375 degrees F.
- In a small bowl, add almond flour and spices. Mix well.
- Remove chicken from packaging and cut into strips.
- Spray baking sheet with oil. (I use avocado oil)
- Dip chicken strips (one at a time) into almond-spice mixture and lay on greased baking sheet.
- Bake at 375 degrees for 25-30 minutes on the bottom rack of your oven. **
- Optional: turn oven to broil, move pan to top rack of oven and broil on high for 5 minutes. ***
- Remove from oven, cool slightly and serve!
Keywords: chicken tenders, dinner, lunch, no added sugar, Whole30, egg free, chicken, curry