Almond-Crusted Chicken Tenders with Honey Mustard Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken tenders coated in a crunchy almond and coconut crust, served with a tangy homemade honey mustard sauce perfect for a paleo-friendly snack or meal. This american-inspired paleo ready in about 35 minutes blends chicken tenderloins, almond flour, unsweetened shredded coconut into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a shallow bowl, combine 3/4 cup almond flour, 1/2 cup unsweetened shredded coconut, 1 tsp paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper, mixing well.
  2. Step 2: In another bowl, beat 2 large eggs until smooth. Dip each of the 1 lb chicken tenderloins first into the egg, then dredge thoroughly in the almond-coconut mixture, pressing gently to adhere.
  3. Step 3: Arrange the coated chicken tenders on a parchment-lined baking sheet. Drizzle with 2 tbsp extra virgin olive oil to promote browning.
  4. Step 4: Bake for 18-20 minutes, flipping halfway through, until the crust is golden and chicken reaches an internal temperature of 165°F (74°C).
  5. Step 5: Meanwhile, whisk together 2 tbsp raw honey, 3 tbsp Dijon mustard, and 1 tbsp apple cider vinegar in a small bowl until smooth and creamy.
  6. Step 6: Serve the almond-crusted chicken tenders warm alongside the honey mustard sauce for dipping.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Almond-Crusted Chicken Tenders with Honey Mustard Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Almond-Crusted Chicken Tenders with Honey Mustard Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Almond-Crusted Chicken Tenders with Honey Mustard Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Almond-Crusted Chicken Tenders with Honey Mustard Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Almond-Crusted Chicken Tenders with Honey Mustard Sauce?

American paleo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes