TACO CHICKEN TENDERS

The only thing better than a chicken tender is a taco-flavored chicken tender! Tenders and tacos are two fan favorites beloved by adults and kids alike.

These are the perfect treat for Sunday football, which is something I kinda started getting into this past year (thanks in some part to Taylor Swift and Alix Earle…). But no matter if you’re watching the game or not, football food is something you can likely get behind too. 

These dairy-free, grain-free, and egg-free baked tenders are worthy of a spot in your regular game-time rotation. They’re the perfect finger food when you’re hanging on the couch with your friends. You can make them ahead of the game and bring them out to a crowd of “oohh’s” and “aahh’s” when they hit the coffee table. 

And because they’re baked rather than fried, you’ll feel good about eating them and serving them to the kiddos too. I serve them up with two incredibly simple Mexican-inspired dips because what’s a chicken tender without something to dunk it in??  

Regardless of whether your team wins the game, you’ll come out on top by serving up these taco chicken tenders. Give these a try during your next tailgate or Sunday football party and let me know what you think!   

What You’ll Need to Make Taco Chicken Tenders

You’re only a few ingredients away from whipping up your next gameday appetizer. 

• Chicken Tenders: Chicken tenders or tenderloins are part of a chicken breast, often slimmer and often longer in size. They’re also thinner, meaning they cook quickly too. They can be found in the same area in the grocery store as chicken breasts and thighs. If you only have chicken breasts, cut them down to a slimmer size so your friends and family can easily pick ‘em up and dunk ‘em in the sauce.
• Almond Flour: As the first step of the “breading station,” almond flour is used as it creates a dry surface area for the oil and crushed tortilla chips to adhere to. The almond flour is mixed with arrowroot starch and spices as seasoning. If you don’t coat the tenders in almond flour, the chips won’t stick to the chicken. It’s a great gluten-free choice here since it’s neutral in flavor. 
• Tortilla Chips: To get that crunchy exterior without frying the tenders in oil, the tenders are dipped in crushed tortilla chips instead. I’m partial to @sietefoods dairy-free nacho chips because they’re grain-free and made with healthier oils. If you can only find their sea-salt variety, that would be delicious too. 

• Taco Seasoning: It wouldn’t be a taco chicken tender without the taco flavor! I used @dalkinandco taco seasoning (shoutout to my fellow recipe creator @whatsgabycooking for her amazing spice blends). You can use your fav seasoning or make your own with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. 
• Dipping Sauces: Ketchup is an old-school chicken tender classic, but to elevate this recipe just a tad and stick with the Mexican theme, I opted for two different salsa-based dips. The first is a mixture of dairy-free sour cream (I used @foragerproject) and @sietefoods medium red salsa. And the other dip is just a jar of @sietefoods salsa cremosa… Easy and amazing! 

How to Make Chicken Taco Tenders 

PREPARE THE CHICKEN 

Preheat your oven to 400°F. Line a sheet pan with parchment paper and spray lightly with avocado or olive oil spray. 

Crush your tortilla chips up into small crumbs. I like to do this in a food processor since it creates a more even texture. 

ASSEMBLE THE “BREADING” STATION

Next, set up your “breading” station. In a low, flatter dish, add the almond flour, arrowroot starch, and 4 tablespoons of taco seasoning, salt, and pepper. In another low, flat dish, add the olive oil. In a third dish, add the chip crumbs and two tablespoons of taco seasoning. 

DREDGE THE CHICKEN

Dredge the tenders first in the almond flour mixture, then in the olive oil, then in the tortilla chip and seasoning mixture. Shake off any excess between each step. Add the tenders to the parchment-lined sheet pan. 

Once all the tenders have been dredged, spray them with olive or avocado oil. Bake for 20 minutes until lightly crispy, then broil for 2 to 3 minutes until golden brown. (There’s no need to flip the tenders; they’ll bake up nicely on both sides in the oven). Be sure to watch closely while they’re under the broiler because they can burn easily! 

PREPARE THE DIPS

While the chicken tenders cool, assemble the dipping sauces. 

In a small dish, mix together the sour cream and red salsa. Taste and adjust the amount to your preference. In another small dish, add the salsa cremosa. 

Serve and enjoy! 

Other Mexican-Inspired Recipes To Try

• Viral Chuck Roast Tacos
• Marinated Steak Fajita Bowls
• Crispy Baked Ground Beef Tacos (Grain-Free, Dairy-Free)