I have made these almond crusted chicken tenders at least a dozen times since quarantine hit. These were originally developed for our Clean Market commissary kitchen, which has been placed on hold while we continue to ride this out. I have a dozen recipes tucked away that are too good not to share, so in the meantime we can now all make these at home.

This is one of the most foolproof recipes – the chicken tenders are completely craveable on their own, but I also love keeping them in the fridge to toss on salads throughout the week for some extra protein. I’ve been known to pull them out of the fridge for an afternoon snack (even munching on them cold) or even pack them for a picnic.  They never seem to last very long – feel free to double the recipe if you are cooking for a family!

To take them to the next level you can dry brine the chicken the night before, or in the AM if you are cooking at night. Simply pat the chicken dry and salt well – leave uncovered in the fridge. This will help season the chicken but if you don’t have time or want to skip this step that’s absolutely fine – it’s a foolproof recipe so you really can’t go wrong.

Serve alone with your fav dip or along side smashed potatoes, cole slaw, pickles, or a top a vegan caesar salad. Enjoy!

 

almond crusted chicken tenders
almond crusted chicken tenders
Ingredients
Makes about 15 - 20 tenders
  • 3 – 4 boneless and skinless chicken breasts
  • 1 cup raw almonds (grind to meal in food processor)
  • 1/4 cup almond flour
  • 1/4 cup gf panko (optional)
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp dried oregano
  • ¾ tbsp salt
  • ⅛ tsp ground pepper
  • 1 egg
  • Avocado oil or Cooking spray

 

 

Method

Preheat oven to 450 F degrees. Line large baking sheet with parchment paper, spray well with cooking spray and set aside.

In a food processor, blend the almonds until a fine meal. Add to a mixing bowl with the almond flour, gf panko, garlic + onion powder, oregano, salt and pepper. Add about half of the mixture to a small bowl (you will add more as needed, otherwise you will have some extra on hand for a quick breading of other items, or your next batch of tenders).

In another small bowl, whisk the egg.

Pat chicken dry with paper towel. Cut into 1/2 inch thick strips lengthwise.

Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet. Try to hold meat by the ends to prevent almonds sticking to your fingers, or rinse your fingers after each piece in a bowl with cold water.

Bake for 15 minutes on one side, flip and bake for another 12-15 minutes or until golden brown.

Serve hot with your favorite condiment – I have been loving them with harissa mayo or this honey mustard sauce.