Crispy Cashew Chicken Tenders (gluten free, paleo)


There are a few foods from my childhood that I just never grew out of; PB & J, mac n' cheese, CHICKEN TENDERS!! So naturally I've been completely hooked on these little morsels ever since I discovered how to make them.


These chicken tenders are crispy and delicious, and don't require any bread or egg.  I suggest making a big batch, because they don't last long....

Crispy Cashew Chicken Tenders

Makes about 2 servings

Prep time: 10 minutes

Cook time: 30 minutes

You'll need:

  • 1 lb Chicken breast 
  • 1/2 Cup cashews
  • 1/8 Cup nutritional yeast
  • 1/4 tsp garlic salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder

Feel free to play around with the spices. I've made them with just the cashews and yeast, which works great, or you can even make "Italian" ones by using some oregano, basil, and crushed red pepper. 

Preheat oven to 350. In a blender or food processor grind the cashews, nutritional yeast, and spices as finely as possible without allowing it to turn sticky like cashew butter.  Slice your chicken into whatever size of strips you'd like. I've been doing about 1 to 1 1/2 inch thick pieces. 

Roll the chicken strips around in the "breading" until each one is completely covered.


Place on an oiled baking sheet and bake for about 30 minutes, or until they start to get golden brown and crispy on top. I also like to turn the heat up to broil for the last minute or two to make them extra crunchy.


Now you have a plate full of crispy, healthy chicken tenders. I love them dipped in spicy honey mustard, or on top of a salad!