Soy-Free Teriyaki Chicken Tenders (Whole30, Paleo, Gluten-Free)

These oven-baked teriyaki chicken tenders are simple to prepare, packed with flavor, and a family-friendly dinner everyone will enjoy. The tenders are coated in a paleo, Whole30-friendly, and gluten-free crust, baked until crisp, then tossed in a sticky, soy-free teriyaki glaze. Serve them on their own with your favorite dip, over a salad, or alongside steamed vegetables for a fast weeknight meal.

Ingredients for Whole30 Teriyaki Chicken Tenders

These tenders use simple pantry staples and a few specialty items to keep the coating paleo and gluten-free. If you don’t have chicken tenders, use boneless skinless chicken breasts cut into strips. For a Whole30-compliant glaze, replace honey with blended medjool dates as noted below.

• 1 pound chicken tenders (or 1 pound chicken breast, cut into strips)
• 2 eggs, beaten
• 1 cup almond flour
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp celery salt
• 1/4 tsp onion powder
• 1/4 tsp ground mustard
• 1/4 tsp dried oregano
• 1/4 tsp baking powder
• Avocado oil or olive oil spray
• 3/4 cup soy‑free teriyaki sauce (choose a Whole30-approved or no-soy variety)
• 1 tbsp honey (or substitute 3 pitted, blended medjool dates for Whole30)
• Optional: red pepper flakes or sesame seeds for garnish

Most ingredients are available at major grocery stores or online retailers. Pantry staples like almond flour, dates, and specialty sauces can also be found through membership-based markets and health-focused food suppliers.

How to Make the Chicken Tenders

Preheat your oven and prepare everything before you begin breading. Patting the chicken dry helps the egg and coating adhere better so the breading stays on during baking.

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with oil.
2. In a shallow bowl, combine the almond flour, spices, and baking powder. Beat the eggs in a separate shallow bowl.
3. Pat the chicken tenders dry. One at a time, dip each tender into the beaten eggs, then press into the almond flour mixture so the coating adheres evenly. Place coated tenders on the prepared baking sheet with space between each piece.
4. Spray the tops lightly with avocado or olive oil spray. Bake for about 25–30 minutes, flipping halfway through, until the tenders are cooked through and golden.
5. Five minutes before the tenders finish, warm the teriyaki sauce and honey (or blended dates) in a small skillet over medium-low heat, stirring frequently until slightly thickened. Keep the heat low to prevent burning.
6. When the tenders are done, use tongs to transfer them into the skillet and toss to coat in the sauce. For extra crispness, return sauced tenders to the baking sheet and broil for 3–4 minutes, watching closely so they don’t burn.

Serving Suggestions

Serve these tenders as an appetizer or main course. They’re great with a crunchy salad, cauliflower rice, roasted vegetables, or a simple slaw. Garnish with sesame seeds or a pinch of chili flakes for a flavor boost.

Other Whole30 Chicken Recipes You’ll Love

• Instant Pot Teriyaki Shredded Chicken
• Classic Chicken Salad with Celery & Grapes
• Whole30 Chicken “Parm”
• Slow Cooker Buffalo Chicken
• Instant Pot Cashew Chicken
• Easy Garlic Butterfly Chicken & Veggies

Ingredients

• 1 pound chicken tenders
• 2 eggs, beaten
• 1 cup almond flour
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp celery salt
• 1/4 tsp onion powder
• 1/4 tsp ground mustard
• 1/4 tsp oregano
• 1/4 tsp baking powder
• Avocado or olive oil spray
• 3/4 cup soy-free teriyaki sauce
• 1 tbsp honey (or 3 pitted, blended medjool dates for Whole30)
• Optional: red pepper flakes or sesame seeds

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper or lightly oil it.
2. Combine almond flour, spices, and baking powder in a shallow bowl. Beat eggs in a separate bowl.
3. Pat chicken dry. Dip each tender in egg, then coat with the flour-spice mixture. Arrange on the baking sheet with space between pieces.
4. Bake for 30 minutes, flipping once halfway through, until cooked and golden.
5. About 5 minutes before the tenders are done, warm the teriyaki sauce with honey or blended dates over medium-low heat until slightly thickened. Toss cooked tenders in the sauce to coat.
6. Optional: return sauced tenders to the baking sheet and broil 3–4 minutes to crisp. Serve immediately.

Notes

• To adapt for an air fryer, follow your air fryer’s chicken tender instructions and adjust time for smaller batches.
• These tenders are best eaten right away; the breading and sauce don’t retain their original texture after long storage or reheating.

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