Coconut Curry Almond Chicken Tenders

These Coconut Curry Almond Chicken Tenders (Gluten Free) are now a family favorite in our house. Who says only kids can enjoy Chicken Tenders!


  • 1 1/2 lb boneless Chicken Cutlets or Tenders
  • 1/2 cup Almond Slices
  • 1/4 cup Gluten Free Panko
  • 1/2 cup Unsweetened Coconut Flakes
  • 1 Tbs Curry powder
  • 1 egg
  • 2 Tbs Coconut Milk


  1. Preheat oven to 400 degrees.
  2. Add Almonds and Coconut Flakes to food processor and pulse for 30 seconds until breadcrumb like consistency.
  3. Add Almond/Coconut mixture to a shallow dish (a pie pan works well), along with Panko and Curry Powder. Mix well.
  4. In shallow dish (a pie pan works well) add Egg and Coconut Milk, whisk with a fork until combined.
  5. Add Chicken Cutlets to Egg mixture coating all sides.
  6. Then add Chicken to Almond/Panko mixture and coat all sides.
  7. Add Chicken to a parchment sheet covered baking sheet (if you don’t have parchment paper, spray pan with non-stick cooking spray).
  8. Bake for 30 minutes turning chicken half way through.
  9. Enjoy!

Keywords: Coconut Curry Almond Chicken Tenders, chicken tenders, chicken nuggets, gluten free, chicken, appetizer, gluten free chicken tenders

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