1. Preheat oven to 400F (200C), my Frigidaire oven has ‘Air Fry’ setting, so I’m using it, but simple ‘Bake’ will work too.
2. In a bowl, use a fork to whisk together egg, avocado oil and lemon juice. Add chicken tenderloins and let them sit while preparing the flour mixture.
![](/images/recipephotos/large/baked-almond-flour-chicken-tenders1.jpg)
3. In a separate bowl, combine almond flour, arrowroot starch, paprika, garlic powder, salt, ground black pepper, oregano and dry mustard.
![](/images/recipephotos/large/baked-almond-flour-chicken-tenders2.jpg)
4. Remove each chicken piece from the egg mixture and dredge in the flour mixture, lightly pressing to evenly coat.
![](/images/recipephotos/large/baked-almond-flour-chicken-tenders3.jpg)
5. Transfer to a baking sheet (preferably with a rack), lightly spray with oil.
![](/images/recipephotos/large/baked-almond-flour-chicken-tenders4.jpg)
6. Bake for 10 minutes. Flip and bake for another 5-7minutes (the internal temperature of the chicken should be at least 165F (74C). For dipping sauce, combine mayo, spicy brown mustard, maple syrup and hot sauce, mix well.
![](/images/recipephotos/large/baked-almond-flour-chicken-tenders5.jpg)
![](/images/recipephotos/large/baked-almond-flour-chicken-tenders-v.jpg)
Comments
Perfect and delicious
GuestCrowd Pleaser!
HR Silverson