Get ready for a finger-licking good meal idea for our paleo recipe this week! These sweet and spicy sticky chicken tenders are a delicious revamp on a childhood favorite dinner.

Whenever you hear the word chicken tenders, we automatically think about breaded chicken, right? Well we have an alternative coating that is not only gluten free but is also beyond tasty. Introducing – Bob’s Red Mill Hazelnut Meal/Flour! Hazelnut meal is often overlooked, but we are hear to tell you to pick some up and try substituting it with your favorite baking dishes and other recipes. This nutty meal is a good source of Vitamin E and give you a healthy boost of protein. It’s a great alternative for almost any dish from coating chicken and fish to using it as breadcrumbs and in baking dishes. 

One thing about these chicken tenders is that they are super filling! One batch can feed anywhere between 2 and 4 people. You should have enough sauce to use for two batches, so feel free to save it for another time or to use as a dipping sauce in another recipe. We hope, no, we know you’ll enjoy these!


2 cups hazelnut meal/flour


2 eggs

1 – 1.5 pounds of chicken, cut into strips

For sauce

3/4 cup of honey

1/3 cup hot sauce

1/2 tsp. garlic powder



  1. Line a baking dish with parchment paper.
  2. Put hazelnut meal and a dash of S&P in a bowl. Mix together. In another bowl, whisk together eggs with a splash of water. 
  3. Dip each chicken tender in egg then in hazelnut meal. It’s easier if you use one hand for the egg and the other for the hazelnut meal to avoid a huge mess. 
  4. If you can, let chicken rest in the fridge for 30 minutes – this will help the coating stay on and make the chicken crispy. 
  5. Bake tenders for 25 – 30 minutes, until they start to look crisp and golden. 
  6. While chicken tenders are baking, whip together your sauce
    1. Add honey, hot sauce, and garlic powder together in a saucepan. 
    2. Bring to a boil then set aside.
  7. Once chicken is done cooking, take out of the oven. Turn oven to broil. 
  8. Dip each tender in the sauce and place back in the oven for 2 – 5 minutes to let the sauce caramelize.
  9. Drizzle any extra sauce on top of your tenders and ENJOY!

Recipe via The Endless Meal