Almond Crusted Chicken Tenders
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!
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.