Curry Crusted Chicken Tenders

I made these Curry Crusted Chicken Tenders three times within two weeks for my family (which amounted to about 15 meals shared among the three of us)!  We all liked them SO much (seriously, we weren’t sick of them during those two weeks) that I decided putting them on the blog was a must.  So, I actually took out my measuring cups and spoons and wrote down specific measurements so that I could share with all of you; which is something I rarely do when cooking savory dishes.


I very rarely measure the ingredients in a savory meal unless I’m creating a recipe.  That’s one of the things I love about cooking (rather than baking): it’s not an exact science.  When cooking, I enjoy looking at recipes to get a general idea for flavor combinations but I like using my own palate to determine quantities.  It does take some practice, but once you’ve played with enough spices, seasonings and sauces it’s easy to just eye-ball it.


So, although the recipe for these Curry Crusted Chicken Tenders has specific measurements, I urge you to play around with the quantities.  Even add or subtract spices as you see fit!


These simple chicken tenders are Paleo friendly, Whole 30 approved and free of most allergens.  If you don’t or can’t eat nuts then swapping out the almond flour for ground flax seed is an option.

Curry Crusted Chicken Tenders



  1. Preheat oven to 375 degrees F.
  2. In a small bowl, add almond flour and spices.  Mix well.
  3. Remove chicken from packaging and cut into strips.
  4. Spray baking sheet with oil.  (I use avocado oil)
  5. Dip chicken strips (one at a time) into almond-spice mixture and lay on greased baking sheet.
  6. Bake at 375 degrees for 25-30 minutes on the bottom rack of your oven. **
  7. Optional: turn oven to broil, move pan to top rack of oven and broil on high for 5 minutes. ***
  8. Remove from oven, cool slightly and serve!

Serves 4-5 depending on size of chicken breast

*Feel free to decrease the quantity of curry powder if you don’t want such a strong flavor.

**Baking time will vary slightly depending on how thick you cut the chicken breasts

***Broiling is optional.  No need to preheat the oven to broil before cooking the chicken tenders.

Since I made these chicken tenders so frequently, you better believe they were easy to throw together 😉  I’m all about quick meals, especially when it comes to dinner time.  By the end of the day, I’m generally tired and don’t want to spend hours in the kitchen cooking.  The steps are so simple:

Mix spices and flour together in a small bowl, cut chicken into strips:


Dip chicken pieces, one at a time, into the spice mixture:


Lay chicken on greased baking pan:


Repeat until you’ve coated all of the chicken.  Then place in oven to bake!


Cool slightly and serve.


I paired my chicken tenders with a salad or some sort of veggies at each meal, as well as baked sweet potato.



Curry Crusted Chicken Tenders


One Comment on “Curry Crusted Chicken Tenders

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