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Tender and succulent chicken is coated in a delicate, golden crust, then slathered in a simple, sticky honey garlic sauce that's an irresistible combination of savory and sweet! Paleo honey chicken is a true crowd-pleaser that the whole family will fall in love with!
For a similar paleo recipe with a little spicy kick, make these sweet and spicy paleo chicken fingers! (Can't decide which one to make? Don't decide: cover half the chicken with either sauce for double the flavor).
It's hard to pick the best thing about this recipe. It could be the juicy chicken or the satisfaction when you bite into the crispy, grain-free crust. The divine honey garlic sauce is made from just a handful of humble ingredients yet achieves the most perfect balance of flavors: It's sweet, garlicky, and savory, and the consistency is as rich and glazy as the honey. This honey garlic chicken is paleo, gluten-free, dairy-free, and downright delicious!
Paleo honey garlic chicken is made with under ten ingredients, most of which are pantry staples! This is what you need:
- Chicken: Opt for tenders, or use chicken breasts cut into strips.
- Tapioca flour: Also known as tapioca starch. You can find it in most grocery stores, health food stores, or online.
- Other ingredients: Almond flour, sea salt and black pepper, eggs, honey, garlic cloves, and cayenne.
How to make paleo honey garlic chicken
Most of the prep time for this recipe is spent dipping chicken! Here's the instructions:
- Prep: Preheat the oven and prep a baking sheet. Add the almond flour, black pepper, and sea salt to a bowl, and whisk the eggs in another. Add tapioca flour to a third bowl.
- Dip: Dip the chicken into the tapioca first, then the eggs, then the almond flour. Finally, pop them on the baking sheet.
- Bake: If you have the time, let the chicken rest in your fridge. Then, bake the chicken until it crisps up and begins to look golden brown.
- Sauce: While the chicken is baking, get started on the honey garlic sauce. Put everything in a saucepan and bring it to a boil. Retrieve the golden chicken, turn the oven to broil, and slather the sauce over the chicken before returning it to the oven. Serve with any leftover honey garlic sauce and enjoy!
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How to prevent the crust from falling off?
- Lesser quality chicken is often pumped with water, which makes it appear better value than smaller pieces of chicken. However, the water releases during cooking which can push the crust off. For this reason, opt for the best quality chicken that is within your budget.
- If you have the time, let your chicken rest! After you dip it in the almond flour, let it rest in the fridge for around 30-60 minutes, so the crust has time to bind together, allowing it to better stick to the chicken.
- After you've dipped the chicken in the egg mixture, shake off any excess egg before dipping it into the almond flour. You want just a little moisture, but not too much!
What to serve with paleo honey garlic chicken
These paleo honey garlic chicken tenders work as a snack to enjoy while watching the Super Bowl, an appetizer, or as a super easy and delicious weeknight dinner. Keep it simple and serve with a big green salad or add beside some veggies to make it the main course!
Serve your honey garlic chicken on a bed of cauliflower fried rice or next to crispy roasted potatoes. Finish it off with a nutritious side of Asian coleslaw, honey roasted carrots, a broccoli and kale salad or sweet potatoes wedges.
Can I use another cut of chicken?
Yes! You can use boneless skinless chicken thighs or breasts and slice them into smaller, longer pieces. Or, if you want to use up whatever is in the fridge, this recipe will still work on skin-on and bone-on chicken cuts. We love eating these as tenders that you can sink your teeth into, but the flavors will still work.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Let the chicken cool completely before you put it in the container so the crust doesn't get steamed and become too soft. You can also store leftovers in the freezer for up to three months.
- 1 ½ cups almond flour
- ½ teaspoon EACH: sea salt and black pepper
- 2 large eggs
- ¼ cup tapioca flour
- 1 lb chicken tenders (or chicken breasts cut into strips)
Honey Garlic Sauce
- ⅓ cup honey
- 4 cloves garlic (finely minced)
- ½ teaspoon sea salt
- Optional: ¼ teaspoon cayenne
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the almond flour, sea salt, and black pepper in a bowl and stir them together. Place the eggs in another bowl with a small splash of water and whisk. Place the tapioca flour into another bowl.1 ½ cups almond flour, ½ teaspoon EACH: sea salt and black pepper, 2 large eggs, ¼ cup tapioca flour
- Dip the chicken tenders, one at a time, into the tapioca, then into the egg, and then into the almond flour. Keeping one hand for the egg and one for the starch and flour makes this a lot less messy. Lay the chicken tenders on the prepared baking sheet.1 lb chicken tenders
- *OPTIONAL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you bake it. This step will help the crust to stick to the chicken.
- Bake the chicken for 25 minutes, or until it is crispy and beginning to look golden brown.
- While the chicken is baking, prepare the sauce. In a small frying pan over medium heat, bring the honey, garlic, sea salt, and (if using) the cayenne to a boil and then set it aside.⅓ cup honey, 4 cloves garlic, ½ teaspoon sea salt, Optional: ¼ teaspoon cayenne
- When the chicken has finished baking, remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce and then lay them back on the baking sheet. Save the extra sauce.
- Put the chicken back in the oven for 2-3 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn't burn.
- Baste the chicken with any extra sauce once they come out of the oven and then serve immediately.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.