Name: Teriyaki Chicken Tenders: Whole30, Paleo, Gluten-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound chicken tenders; 2 eggs, beaten; 1 cup almond flour; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1/2 teaspoon celery salt; 1/4 teaspoon onion powder; 1/4 teaspoon ground mustard; 1/4 teaspoon oregano; 1/4 teaspoon baking powder; Avocado oil or olive oil spray; 3/4 cup Primal Kitchen No-Soy Teriyaki Sauce; 1 tbsp honey (substitute 3 pitted and blended medjool dates for Whole30); Optional: top with red pepper chili flakes or sesame seeds

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These oven baked teriyaki chicken tenders are easy to make, full of flavor and a family friendly dinner recipe everyone will enjoy. They’re breaded in a paleo, Whole30 and gluten-free coating, baked and tossed in a sticky, delicious soy-free teriyaki sauce. These tenders are great on their own dipped into your favorite sauce, or over a big salad, and perfect for a quick weeknight meal.

Ingredients for Whole30 Teriyaki Chicken Tenders

The ingredients you’ll need to make these chicken tenders include almond flour, eggs, and one pound of chicken tenders. You can use chicken breasts as well, you’ll just need to cut them into tenders prior. You’ll also need a handful of common spices, such as paprika, garlic powder, mustard powder, onion powder, and salt.

Then, for the sauce, you’ll need a teriyaki sauce. I love using Primal Kitchen’s No-Soy Teriyaki, as it’s Whole30 Approved, low carb, and made without any junky additives or sugar. Then, you’ll need a bit of honey, or, to keep the chicken tenders Whole30 and not just paleo or gluten-free, you’d need 3 medjool dates.

All of these ingredients are easily available at major grocery stores, on Amazon, or at a discount from Thrive Market, which is where I love getting my pantry staples like the almond flour, sauce, dates, and spices needed here!

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How to Make the Chicken Tenders

You’ll first start by preheating the oven, and then patting the chicken tenders dry. It’s important to do this so the egg and breading sticks and doesn’t fall off. Then, combine the spices with the flour in a shallow dish, and beat the eggs in another shallow dish. Have a sheet pan sprayed with cooking oil nearby, as you’ll transfer the breaded tenders directly onto the baking pan.

Then you’ll take each tender, dip into the beaten eggs, and then dipped into the flour mixture. Flip each tender in the flour to evenly coat all sides and then place each one onto the baking sheet. Continue this process until all of the chicken tenders are breaded and on the baking sheet.

Spray the tops of the chicken tenders lightly with cooking oil, and place them into the oven for 25-30 minutes. 5 minutes before they’re done, heat up the teriyaki sauce and honey (or pitted and blended dates for Whole30) in a skillet over medium-low heat. It should get a bit sticky, but keep it at a low heat so it doesn’t burn.

Once the tenders are done in the oven, remove and use tongs to place them into the skillet and toss in the sauce. If you’d like to, you can place them back onto the baking sheet and broil for 3-4 minutes to crisp the chicken tenders up again.

Other Whole30 Chicken Recipes You’ll Love

Instant Pot Teriyaki Shredded Chicken

Classic Chicken Salad with Celery & Grapes

Whole30 Chicken “Parm”

Slow Cooker Buffalo Chicken

Instant Pot Cashew Chicken

Easy Garlic Butterfly Chicken & Veggies