Breaded Chicken Tenders (Almond Flour)

almondflourchicken Healthy, naturally gluten free Almond Crusted Chicken made with almonds, seasonings and eggs. This easy recipe uses ground almonds in place of breadcrumbs to create crispy chicken tenders.

3 large chicken breasts or tenderloins, boneless, skinless (1½ lbs)
1¼ cups almond flour
1 Tbsp. garlic or onion powder
1 tsp. dried oregano or basil
¾ tsp. sea salt
⅛ tsp. black pepper, freshly ground
2 large eggs
non-stick cooking spray

To Serve:
Honey Mustard Dip

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8). Line a large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside.

In one small bowl, mix ground almonds, garlic (onion) powder, oregano (basil), salt and pepper. In another small bowl, whisk the eggs.

Wash chicken breasts and pat dry with paper towel. Cut into ½" thick strips lengthwise. Place a few on a cutting board, cover with a piece of plastic wrap and pound with meat tenderizer a few times. Repeat with remaining pieces.

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. Please note, when flipping the bottom might look under baked and soggy but it will get browned and crispy, trust me.

Best served right away while crispy with honey mustard sauce for dipping.

Makes 18 strips.

Cook’s Notes:

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Freeze leftovers for up to 3 months. To reheat, bake from frozen for 10-15 minutes at 375°F (190°C/170°C fan, Gas Mark 5).
Freezer meal: Lay uncooked strips on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Bake from frozen following recipe’s instructions + 15 minutes.
Set the crust: If you are worried that your crust is not sticking, after you ‘bread’ your chicken tenders, cover and place in the refrigerator for 15-20 minutes.
Pat the almond coating: Alternately, if you are short on time, after breading, pat the chicken strips to seal the coating.
Pulse almonds in food processor: Of course, this is personal preference, but it’s really better with a few crunchy almond pieces on the chicken for texture.
Tenderize your chicken: Don’t skip this step, it evens out the chicken’s texture and makes it juicier.
Drizzle of olive oil: Not necessary but will add a crisp to the almond flour ‘fried’ chicken.