Ranch Chicken Tenders (Gluten Free) (Edit recipe)

Get your chicken ready

1. Preheat your oven to 400°F.
2. To remove the tendon from chicken tenderloins, lay the chicken flat on a cutting board. Locate the white, stringy tendon in the center. Thread the end of the tendon through the tines of an upside-down fork. Use a napkin to grip the tendon, then gently pull upward—it should slide out easily.

Prepare your dredging station

1. In one shallow bowl or deep plate, add the all-purpose flour and mix in 1/4 tsp of salt.
2. Crack an egg into a second shallow bowl and beat it until smooth.
3. In a third shallow bowl, mix the almond flour with a packet of ranch seasoning and add 3/4 tsp of salt and 1/2 tsp of garlic powder. *You can adjust the salt to taste, starting with 1/2 teaspoon if you prefer a milder seasoning.

Dredge the chicken

1. First, coat the tender in the all-purpose flour, shaking off any excess.
2. Next, dip it into the beaten egg, ensuring an even coating. Wipe off any excess egg.
3. Finally, roll the tender in the almond flour mixture until fully coated.

Bake the chicken

1. Place the coated tenders on a wire rack set on top of a baking sheet for even cooking. If you don’t have a wire rack, you can lay the tenders in a single layer on a parchment-lined baking sheet.
2. Bake for 14–20 minutes, flipping the tenders at the 10-minute mark. Cook until the chicken reaches an internal temperature of 165°F. Cooking time will vary depending on the size of the tenders. You can also let them broil for about two minutes to crisp them up a little at the end. Serve with your favorite ranch (or use another seasoning packet to make it home!)