Chicken tenders are a favorite for many of us, like pizza or ice cream! But sometimes, the same old breading can get a little dull. That’s why this recipe is so great!
These Almond Crusted Chicken Tenders are special. They’re crunchy, tasty, and a bit better for you than regular fried chicken tenders.
They’re great for a quick dinner, a fun snack for a party, or even to take to school or work in a lunchbox. Everyone is sure to love these!
Recipe Overview
These Almond Crusted Chicken Tenders are super crunchy and full of flavor. We’re not using normal breadcrumbs. Instead, we’re using almonds that are ground up really small. This makes the chicken taste nutty and extra crispy.
We bake them instead of frying them. That means it’s less messy and a little bit healthier. But don’t worry, they’re still super juicy inside!
You can eat them with your favorite dips, like honey mustard, ranch, BBQ, or even something spicy. They’re also great with fries, a salad, or cooked veggies.
Really, you can eat them with almost anything!
Ingredients for Almond Crusted Chicken Tenders
- 1 ½ pounds of chicken tenders (the boneless, skinless kind)
- 1 ½ cups of almonds, ground up really fine (you can buy them like this, or use a food processor)
- ½ cup of Parmesan cheese, grated (this makes them taste extra good)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of paprika (this gives them a little color and a tiny bit of sweetness)
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 2 big eggs
- 2 tablespoons of milk (or any kind of milk that’s plain and doesn’t have sugar)
- Cooking spray (to use on the baking sheet)
If you don’t have almond flour, you can use other nuts, like pecans or walnuts, ground up really small. But remember, the taste will be a little different. If you don’t want gluten, make sure all the ingredients say “gluten-free.”
Step-by-Step Instructions
- Turn your oven on to 400°F (200°C). Spray a big baking sheet with cooking spray. This stops the chicken from sticking.
- Get a shallow dish, like a pie plate. Mix the ground almonds, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in it. Mix it all up really well.
- Get another shallow dish. Whisk the eggs and milk together until they’re mixed really well. This helps the almond stuff stick to the chicken.
- Take a chicken tender and dip it in the egg mixture. Make sure it’s covered all over.
- Next, roll the chicken tender in the almond mixture. Press gently so the coating sticks. Make sure it’s covered on all sides.
- Put the coated chicken tender on the baking sheet.
- Do steps 4-6 again with the other chicken tenders. Put them on the baking sheet in a single layer. Don’t put too many on the sheet, or they won’t get crispy. You might need to use two baking sheets.
- Bake for 20-25 minutes. The chicken is ready when it’s cooked all the way through, and the coating is golden brown and crispy. The inside of the chicken should be 165°F (74°C). Use a meat thermometer to check. If the coating is getting brown too fast, you can put foil over the baking sheet.
- Let the chicken tenders cool down for a few minutes before you eat them. This makes the coating stick better, and you won’t burn your mouth!
Variations & Tips
- Make it spicy: Add a little bit of cayenne pepper or some hot sauce to the almond mixture for a spicy kick.
- Add herbs: Mix in some dried herbs, like Italian seasoning, thyme, or rosemary, to the almond mixture for more flavor.
- Make it ahead: You can get the chicken tenders ready up to the baking part, cover them, and put them in the fridge for up to 24 hours. Then, just bake them when you’re ready to eat.
- Store leftovers: You can keep leftover chicken tenders in a container with a lid in the fridge for up to 3 days.
- Reheat: To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes, or until they’re hot and crispy again. You can also use an air fryer for a few minutes.
- Serving ideas: Eat with you favorite dipping sauces. They are delicious in wraps or salads.
Key Details for Almond Crusted Chicken Tenders
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
- Servings: 4-6
- Stuff you’ll need: Two shallow dishes, baking sheet, whisk
FAQ
Can I use chicken breasts instead of tenders?
Yes! Just cut the chicken breasts into smaller pieces, about 1-inch thick, before you coat them.
Can I use almond flour instead of ground almonds?
Yes, almond flour is the same as almonds that are ground up really fine, so you can use it.
Can I make these in an air fryer?
Yes! Turn your air fryer on to 400°F (200°C) and cook the chicken tenders for about 8-12 minutes. Flip them over halfway through, until they’re cooked and crispy.
Can I freeze these chicken tenders?
Yes, you can freeze them before or after you bake them. To freeze them before baking, put the coated tenders on a baking sheet with parchment paper and freeze them until they’re hard. Then, put them in a freezer bag or container. To freeze them after baking, let them cool down all the way before putting them in a freezer bag or container.
My coating is falling off. What am I doing wrong?
Make sure the chicken is covered all the way with the egg mixture before you roll it in the almond mixture. Also, press the almond mixture onto the chicken gently so it sticks. If your almond mixture is too chunky, it might not stick as well.
How do I know when the chicken is cooked through?
The best way is to use a meat thermometer. The inside of the chicken should be 165°F (74°C). If you don’t have a thermometer, you can cut into one of the tenders. The juice should be clear, and the meat shouldn’t be pink anymore.
Almond Crusted Chicken Tenders
Ingredients
- 1 ½ pounds chicken tenders
- 1 ½ cups almonds ground
- ½ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- Cooking spray
Instructions
- Turn your oven on to 400°F (200°C). Spray a big baking sheet with cooking spray.
- Mix the ground almonds, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
- Whisk the eggs and milk together in another shallow dish.
- Dip each chicken tender in the egg mixture, ensuring it is fully coated.
- Roll the chicken tender in the almond mixture, pressing gently to adhere the coating.
- Place the coated chicken tender on the prepared baking sheet.
- Repeat steps 4-6 with the remaining chicken tenders, arranging them in a single layer on the baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C).
- Let the chicken tenders cool for a few minutes before serving.