Almond Crusted Chicken Tenders that are crunchy and nutty on the outside and perfectly juicy on the inside come together with an easy, 3-step dredging process are then pan-fried for a healthy, crispy option that the whole family will love!
Chicken tenders are first dipped in flour, then egg and lastly an almond and panko mixture that is seasoned with Italian seasoning, salt and pepper. Pan-frying the chicken tenders in avocado oil ensures the crispy exterior and juicy inside. The process is simple and comes together quickly for a perfect weeknight dinner meal!
making The Almond Crust
The best part about these Almond Crusted Chicken Tenders is obviously the crust! Using almonds is a great alternative to bread crumbs because it gives the chicken tenders a much crunchier exterior and provides such a delicious nutty flavor that you wouldn’t get from bread crumbs.
To make the almond crust, start with whole roasted, unsalted almonds. I prefer to use unsalted so that the seasoning is adjustable and there isn’t too much salt already in the almonds.
There are a few different options for crushing the almonds, the easiest being to use a food processor. With this method, simply add the almonds to the food processor and pulse until you have a mixture that is a combination of small almond pieces and finely crushed almonds so that it fully coats the chicken tender.
If you don’t have a food processor, you could add the almonds to a large ziploc bag and use the back of a glass to crush them by hand.
How to Dredge the Almond Crusted Chicken Tenders
The dredging process for these chicken tenders is a simple, 3-step process that results in seriously juicy chicken with an incredibly crunchy exterior! It’s the best of both worlds.
To set up the dredging station, first whisk 1-2 eggs in a shallow bowl. Then, on a plate, spread the flour. The last step is to spread the seasoned almond & panko mixture on a third plate.
First dip the chicken tenders in the flour and shake off any excess. Then dip in the egg, and finally coat the chicken tender in the almond mixture. Be sure to shake off any excess between each step, this will result in a better and crunchier crust!
Go through the dredging process with each chicken tender and place them on a plate. You may need to replenish the ingredients, but in my opinion it’s better to start with less so that you waste as little as possible!
Pan-Frying Cooking Method for the Almond Crusted Chicken Tenders
There are quite a few ways that these Almond Crusted Chicken Tenders could be cooked. I personally prefer to pan-fry them because I think it results in the juiciest chicken. Plus, it’s very easy and super quick!
To pan fry, simply heat a large skillet over medium heat for 5 minutes. I use my cast-iron and it works great. Add enough avocado oil to the skillet for a thin layer and allow to heat for another 30 seconds.
Using tongs, place the chicken tenders in the skillet, being sure to not overcrowd the pan. You may need to work in batches and replace some oil in between.
Fry each chicken tender for about 4 minutes per side, until golden brown and crispy and cooked through.
Easy as that! These Almond Crusted Chicken Tenders come together so quickly and easily, making it a perfect family meal or weeknight dinner. I personally love to have these alongside a big green salad and roasted potatoes. They are also awesome on top of a salad! They’d be the perfect protein to go along with my Kale Power Salad for a balanced, wholesome meal!
If you love this recipe, come let me know on Instagram and get more recipe inspiration over on my Pinterest!
Almond Crusted Chicken Tenders
Ingredients
- 1-1.5 lbs chicken tenders trimmed of excess fat
- 1-2 eggs
- 1 cup all-purpose flour
- 1 cup whole roasted, unsalted almonds
- 1/4 cup panko breadcrumbs
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Crush the almonds into small pieces either by hand (place almonds in a plastic bag and use the bottom of a glass) or in the food processor. You want small chunks of almonds, but also finely chopped pieces.
- Set up the dredging station by whisking 1-2 eggs in a shallow bowl, setting the flour on a plate and mixing the crushed almonds, panko and seasonings on another plate.
- First coat the chicken tenders in the flour, shake of excess, dip in the egg, and then roll in the almond/panko mixture. Shake off excess and set aside. Repeat with all chicken tender pieces.
- Heat a large skillet over medium heat for 5 mins. Add a thin layer of avocado oil to the bottom of the skillet to allow to heat for another 30 seconds.
- Place the chicken tenders in the skillet, ensuring they aren’t crowded (you may have to do it in batches), and pan-fry on each side until golden brown, about 4 minutes.
Could you do this in an air fryer? And would you have any recommendations on the settings for that (temperature/time)?
Author
Hi Kristen! I think these would be great in the air fryer. I haven’t tried it, but I would recommend 390 degrees for about 10 minutes. Let me know how they turn out!