These oven-baked teriyaki chicken tenders are simple to prepare, packed with flavor, and perfect for a family-friendly dinner. Coated in a paleo, Whole30-friendly, and gluten-free breading, they’re baked until crisp and then tossed in a sticky, soy-free teriyaki glaze. Serve them on their own with a dipping sauce, over a salad, or alongside steamed vegetables for a quick weeknight meal.
Ingredients for Whole30 Teriyaki Chicken Tenders
To make these tenders you will need almond flour, eggs, and one pound of chicken tenders (or boneless chicken breasts cut into strips). A blend of common spices—paprika, garlic powder, onion powder, ground mustard, oregano, salt and pepper—adds savory depth. A small amount of baking powder in the coating helps create a light, crisp texture.
The sauce is a soy-free teriyaki, such as a No-Soy Teriyaki, combined with a touch of sweetness. Use honey for a paleo or gluten-free version, or blend medjool dates to keep the recipe Whole30 compliant. Optional toppings include red pepper flakes or sesame seeds for extra flavor and texture.
Most ingredients are easy to find at major grocery stores or online. Almond flour, sauces, dates and spices are pantry staples that work well for many paleo and Whole30 recipes.
How to Make the Chicken Tenders
Begin by preheating the oven and patting the chicken dry; removing excess moisture helps the coating adhere. In one shallow dish, mix almond flour with the spices and baking powder. In a separate dish, beat the eggs. Prepare a rimmed baking sheet with a light spray of oil or line it with parchment.
Dip each chicken tender into the beaten eggs, then press into the seasoned almond flour to coat evenly. Arrange the breaded tenders on the prepared baking sheet, spaced so air can circulate for even baking.
Lightly spray the tops of the tenders with avocado or olive oil and bake at 400°F for about 25–30 minutes, flipping once halfway through for even browning. Five minutes before they finish, warm the teriyaki sauce and honey (or blended dates) in a skillet over medium-low heat until slightly thickened and sticky—stir frequently to prevent burning.
When the tenders are cooked through, toss them in the warmed sauce using tongs to coat each piece evenly. For an extra-crisp finish, return the sauced tenders to the baking sheet and broil for 3–4 minutes, watching carefully so they don’t burn.
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
Teriyaki Chicken Tenders: Whole30, Paleo, Gluten-Free
Oven-baked tenders with a paleo, Whole30-friendly breading, finished in a sticky, soy-free teriyaki glaze. Great as a snack, main dish, or salad topper.
- Author: Bailey
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Chicken
- Method: Oven
- Diet: Gluten Free
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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 or olive oil spray
- 3/4 cup soy-free teriyaki sauce
- 1 tbsp honey (or 3 pitted and blended medjool dates for Whole30)
- Optional: red pepper flakes or sesame seeds
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment or lightly oil the pan.
- In a shallow bowl, combine almond flour, spices, and baking powder. Beat the eggs in a separate shallow bowl.
- Pat chicken dry. Coat each tender in beaten egg, then in the flour mixture, pressing to adhere. Arrange on the baking sheet with space between each piece.
- Bake for 25–30 minutes, flipping once halfway through, until golden and cooked through.
- About 5 minutes before the tenders finish, warm the teriyaki sauce and honey or blended dates in a skillet over medium-low heat until slightly thickened.
- Remove tenders from the oven and toss in the sauce with tongs to coat. Optional: broil for 3–4 minutes to crisp the coating.
Notes
- To make these in an air fryer, follow similar steps but reduce cooking time and check for doneness frequently.
- Because of the breading and sauce, leftovers lose crispness and may not reheat well. Best enjoyed fresh.
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