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Macadamia Nut Crusted Chicken Tenders (Paleo-Whole30-Keto)

Quick, easy, crispy and delicious! The best chicken tender recipe ever...bold claim, I know.

Course Main Course
Cuisine American
Keyword kid-friendly recipes, Paleo recipes, whole30 recipes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Author Linda Spiker


  • 1 1/2 pounds chicken tenders if you can't find tenders, slice boneless, skinless breasts 1/2" thick
  • 1 1 /4 cups roasted salted macadamia nuts processed into meal
  • 1 cup almond flour I use fine almond flour
  • 2 large eggs whisked
  • Sea salt
  • Pepper
  • Onion powder
  • Garlic powder
  • 2-4 tablespoons olive oil


  1. Sprinkle both sides chicken tenders with desired amount of sea salt, pepper, garlic and onion powder, set aside
  2. In a food processor or blender, process nuts until they resemble large bread crumbs (don't over process or you will have nut butter)
  3. Pour processed macadamia nuts into a shallow bowl, add almond flour and use a fork to mix well
  4. Crack eggs into another shallow bowl, whisk with 1 tablespoon water
  5. Now, dip each tender into into eggs, then dredge in nut mixture until well coated, set aside
  6. When all chicken is coated, heat a large pan (preferably cast iron or a stainless steel skillet) on high heat for two minutes
  7. Add enough olive oil to pan so bottom is nicely coated
  8. When oil is hot but not smoking, add chicken tenders (working in batches if needed) and cook 5-6 minutes a side, lowering heat when necessary. Chicken should be golden brown, crispy and cooked through when removed from heat. If you are working in batches, carefully use a paper towel to clean pan and add more olive oil to pan between batches. Serve!