Paleo Chicken tenders with avocado-cilantro dip

Chicken Tenders With Avocado-Cilantro Dip Recipe

Course Snack


  • 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
  • 3 eggs
  • 3 tbsp homemade Sriracha sauce optional
  • 3 ⁄4 cups almond flour
  • 3 ⁄4 cups coconut flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 ⁄2 tsp onion powder
  • 1 ⁄2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper to taste
  • 1 large avocado
  • 1 ⁄2 cup fresh cilantro packed
  • 1 green onion sliced
  • 1 garlic clove
  • Juice of 1 or 2 limes
  • Sea salt to taste


  • Preheat your oven to 425 F.
  • Line a baking sheet with parchment paper.
  • Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
  • In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper.
  • Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  • Shake off any excess flour and arrange a single layer on the prepared baking sheet.
  • Repeat with the remaining chicken tenders.
  • Once all of the chicken tenders are on the baking sheet season with salt and place in the oven.
  • Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
  • While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.
  • Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.
  • Taste and adjust with more lime juice if needed.
  • Transfer to a bowl and store in the refrigerator until ready to serve.
  • The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.


Special thanks to for the recipe!

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