Grain-Free Curry Chicken Tenders

Tested out entube curry paste on some veggie curry (recipe soon!) over the weekend with good results. With the leftover almond flour from the curry I decided to give grain-free chicken tenders a try. I've had these once before at a restaurant and found them to be pretty bland, so I figured i'd jazz em up with some entube as well. This is probably one of my favorite recipes in a while.*

Notes: You may not need two full cups of almond flour. I found that the flour begins to clump as you dip the chicken and won't stick anymore, so I continued adding in some fresh flour as that happened. I cooked the chicken in two batches. I added two tablespoons of entube per batch. I also didn't add in all of the olive oil at once, but coated the bottom of the pan and then added more as the tenders cooked and the pan looked a bit dry. 

*I adapted the recipe from Wellness Mama


  • 2 cups almond flour
  • 3 chicken breasts cut into strips
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon water
  • 4 tablespoon entube 
  • 1.5 cups olive oil


  1. add almond flour and salt into a bowl and mix
  2. whisk eggs and water in a bowl
  3. add chicken to bowl with eggs & water and coat in the liquid
  4. one by one coat chicken tenders in almond flour mixture
  5. heat oil and entube on medium heat
  6. add chicken tenders to pan and cook 4-5 minutes on each side