Description

These crispy Baked Chicken Tenders are coated in a flavorful almond flour and Parmesan crust seasoned with everything bagel seasoning, garlic, paprika, and spices. Baked to juicy perfection and served with a creamy honey Dijon dipping sauce, this recipe is a delicious, gluten-free alternative to traditional fried chicken tenders that’s quick and easy to prepare.

Ingredients

Chicken and Coating

1 ½ pounds chicken tenders
¾ cup almond flour
⅓ cup grated Parmesan cheese
3 Tablespoons everything bagel seasoning
1 ½ teaspoons garlic powder
¾ teaspoon smoked paprika
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Egg Wash

2 large eggs

For Baking

3 Tablespoons olive oil

Creamy Honey Dijon Dipping Sauce

3 Tablespoons Dijon mustard
3 Tablespoons mayonnaise
2 teaspoons honey
1 teaspoon lemon juice
Pinch of garlic powder

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Instructions

Prepare oven and baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix coating ingredients: In a shallow bowl, combine the almond flour, grated Parmesan cheese, everything bagel seasoning, garlic powder, smoked paprika, kosher salt, and black pepper. Stir well to evenly distribute the spices.
Beat eggs: In a separate bowl, beat the two large eggs until smooth. This will be used to help the coating adhere to the chicken tenders.
Coat the chicken tenders: Dip each chicken tender into the beaten eggs, ensuring it is fully coated. Then press the egg-coated tenders firmly into the almond flour seasoning mixture, making sure all sides are well coated for maximum flavor and crispiness.
Arrange and bake: Place the coated tenders on the prepared baking sheet in a single layer. Lightly drizzle or brush olive oil over the tenders to help them crisp up. Bake for 18-22 minutes, flipping them halfway through to brown evenly. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safe, juicy chicken. For extra crispiness, broil the tenders for 2-3 minutes at the end.
Prepare dipping sauce: While the tenders bake, whisk together the Dijon mustard, mayonnaise, honey, lemon juice, and a pinch of garlic powder in a small bowl until the sauce is smooth and creamy.
Serve: Serve the baked chicken tenders warm, alongside the creamy honey Dijon dip or drizzled over the tenders themselves for extra flavor.

Notes

Using almond flour instead of regular flour makes this recipe gluten-free and adds a pleasant nutty flavor.
Everything bagel seasoning adds a savory, herby crunch but can be substituted with garlic powder, onion powder, sesame seeds, and poppy seeds if unavailable.
Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
For extra crispy tenders, broiling at the end is optional but recommended.
This recipe can be doubled or halved depending on the number of servings needed.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Chicken
Method: Baking
Cuisine: American