Watch CPT Lincoln make almond flour “breaded” chicken tenders. These are so diverse, you can dip them in bbq sauce or fancy them up and make chicken parm! Low carb, gluten free and grain free!


  1. 2 lbs of boneless skinless chicken breasts (3-4 chicken breasts)2 eggs

  2. 1/2 cup almond flour

  3. 1 Tablespoon garlic powder

  4. 1 Tablespoon Italian seasoning

  5. Salt and pepper, to taste

  6. 1/3 cup coconut oil (or your preferred cooking oil)

  7. Grated Parmesan cheese to taste

  8. 1/2 cup marinara sauce


  1. Place 1/3 cup coconut oil (or preferred cooking oil) in a frying pan. Heat to medium heat.

  2. Crack 2 eggs into a bowl and whisk.

  3. Mix almond flour, garlic powder, Italian seasoning and salt and pepper into a separate bowl.

  4. Dip each chicken breast in egg mixture and coat well. Then dip into the dry mixture, coating well.

  5. Fry each chicken breast on medium heat for 3-4 minutes each side.

  6. Place chicken breasts on a baking sheet and distribute the cheese evenly on to each breast. Top with a scoop of marinara sauce.

  7. Place in the oven on low broil, for 3 minutes or until the cheese is melted.

picture nonbreaded chicken parm.jpg