Paleo Ranch Chicken Tenders (Paleo + Whole30)

       Chicken tenders are one of my favorite comfort foods mainly because I love dipping them in all types of sauces and dressings.  This recipe combines my love for Tessemae’s paleo ranch and a classic chicken tender.  Using the ranch to coat the chicken instead of an egg before battering it helps to create a rich and moist texture.  Also, by allowing the chicken to roast on a rack helps to create a crispy and crunching coating with the almond flour mixture.  This classic dish is great dipped in hot sauce, honey mustard, or even more ranch…because why not?



  • ¾ – 1 cup Paleo creamy ranch dressing ( I used Tessemae’s)*
  • 1.5 cups almond flour
  • 1.5 cup tapioca flour
  • 1 ¼  tsp salt
  • 1 ¼ tsp garlic powder
  • 1 ¼  tsp onion
  • 3 tsp oregano
  • 2lbs chicken tenders



  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper and place a baking rack over it.
  • In a dredging bowl combine almond flour, tapioca flour, salt, garlic powder, onion powder and oregano.  Mix well.
  • In a separate bowl add paleo ranch.
  • To batter chicken dip into ranch, shake off excess.  Then coat the chicken in the flour mixture.
  • Place on baking rack.
  • Continue to batter each piece.
  • Place in oven and cook for about 35 minutes flipping halfway through.
  • Remove from oven and let cool slightly.
  • Serve and enjoy!



*Start with ½ cup ranch and add ¼ cup more at a time as needed.  You will probably need between ¾- 1 cup.

** I had just enough flour mixture to batter the full 2lbs of chicken tenders. If you find yourself short, toss together a small batch with equal parts flour and pinch of spices.

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