Best Ever Almond-Crusted Chicken Tenders Recipe
Introduction
These almond-crusted chicken tenders deliver the ultimate crunch with juicy, flavorful chicken inside. Using almond flour and finely chopped almonds creates a golden, crispy coating that stays perfectly crunchy while keeping the meat incredibly tender. This easy recipe will become your family's new favorite weeknight dinner!
Ingredients
- 1½ lbs chicken tenderloins
- 1 cup almond flour
- ½ cup finely chopped almonds
- ½ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup milk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ cup olive oil or avocado oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, whisk together eggs and milk. In another dish, combine almond flour, chopped almonds, Parmesan cheese, garlic powder, paprika, salt, pepper, and thyme.
- Pat chicken tenders dry with paper towels. Dip each tender first into the egg mixture, then press firmly into the almond coating, ensuring complete coverage.
- Heat oil in a large skillet over medium-high heat. Sear tenders for 2-3 minutes per side until golden brown.
- Transfer seared tenders to the prepared baking sheet. Bake for 15-18 minutes until chicken reaches 165°F internal temperature.
- Let rest for 3-5 minutes before serving. Enjoy with your favorite dipping sauce.
Pro Tips & Notes
- Even Coating: Press the almond mixture firmly onto the chicken to ensure it adheres well during cooking.
- Don't Crowd the Pan: Sear in batches if needed to maintain proper heat and prevent steaming.
- Temperature Check: Use a meat thermometer to ensure chicken reaches 165°F for food safety.
- Extra Crispy: For maximum crunch, let the coated tenders rest for 10 minutes before cooking.
- Make Ahead: Coat the tenders and refrigerate for up to 4 hours before cooking.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 38g
- Total Fat: 26g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 1g
- Sodium: 580mg
Frequently Asked Questions
- Q: Can I use chicken breasts instead of tenderloins? A: Yes! Cut chicken breasts into strips and adjust cooking time as needed.
- Q: Can I make this gluten-free? A: This recipe is naturally gluten-free when using certified gluten-free almond flour.
- Q: How do I store leftovers? A: Store in an airtight container for up to 3 days. Reheat in oven at 350°F.
- Q: What dipping sauces work best? A: Honey mustard, ranch, barbecue sauce, or a creamy cilantro lime sauce all pair beautifully.
- Q: Can I bake without searing first? A: You can, but searing creates a superior crispy texture and golden color.