Why You’ll Love This Recipe

Low-carb and gluten-free: The almond coating makes these chicken tenders a great choice for those following a low-carb or gluten-free diet.
Crispy and crunchy: The almonds create a perfect crispy texture that’s both satisfying and flavorful.
Healthy: Almonds are a great source of healthy fats, protein, and fiber, making this a nourishing alternative to traditional fried chicken tenders.
Quick and easy: With just a few ingredients, these tenders come together quickly and require minimal prep.
Versatile: Enjoy them on their own, in wraps, or as a topping for salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken tenders or chicken breasts, cut into strips
1 cup almond flour or finely ground almonds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
2 tablespoons olive oil or avocado oil (for frying)

Directions

Prepare the coating: In a shallow bowl, combine the almond flour, garlic powder, onion powder, paprika, oregano, salt, and black pepper. Mix well.
Dip the chicken: Dip each chicken strip into the beaten eggs, ensuring it’s fully coated. Then, dredge the chicken in the almond flour mixture, pressing gently to adhere the coating.
Heat the oil: Heat the olive oil or avocado oil in a large skillet over medium heat. Once the oil is hot, add the chicken tenders in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
Cook the tenders: Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F. Adjust the heat as needed to avoid burning the coating.
Serve: Once cooked, transfer the chicken tenders to a plate lined with paper towels to drain any excess oil. Serve with your favorite dipping sauces such as honey mustard, ranch, or ketchup.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Spicy option: Add a pinch of cayenne pepper or chili powder to the almond flour mixture for a spicy kick.
Baked version: For a healthier, oil-free option, bake the chicken tenders at 400°F for 15-20 minutes, flipping halfway through until golden and cooked through.
Cheesy option: Add a tablespoon of grated Parmesan cheese to the almond flour mixture for extra flavor.
Vegetarian option: Use tofu or tempeh strips instead of chicken for a plant-based alternative.

Storage/Reheating

Storage: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 5-10 minutes, or until heated through and crispy again. You can also reheat in a skillet over low heat.

FAQs

Can I use whole almonds instead of almond flour?

Yes, you can grind whole almonds in a food processor to make almond flour. Just ensure it’s finely ground for the best coating texture.

Can I make these tenders ahead of time?

Yes, you can prepare the tenders in advance and store them in the fridge before cooking. Just coat them in almond flour and keep them in the fridge until ready to cook.

Are these chicken tenders spicy?

By default, they are not spicy, but you can easily make them spicy by adding cayenne pepper, chili powder, or red pepper flakes to the almond flour mixture.

Can I bake the almond-crusted chicken tenders instead of frying them?

Yes, you can bake them at 400°F for 15-20 minutes, flipping halfway through. This is a healthier alternative to frying.

How do I know when the chicken tenders are cooked through?

The chicken tenders should have an internal temperature of 165°F. You can check this using a meat thermometer to ensure they are fully cooked.

Can I use chicken breasts instead of tenders?

Yes, you can cut chicken breasts into strips to make your own tenders. They will work just as well in this recipe.

Can I use a different type of flour?

While almond flour provides the best texture and flavor for this recipe, you can use other gluten-free flours like coconut flour or a gluten-free all-purpose flour, though the texture will vary slightly.

How do I keep the coating from falling off?

Make sure to press the almond flour mixture onto the chicken gently but firmly. Also, ensure that the chicken is fully coated in the beaten egg before dredging in the flour mixture.

What can I serve with these chicken tenders?

These chicken tenders pair well with a variety of sides, such as a simple salad, roasted vegetables, sweet potato fries, or a dipping sauce like honey mustard or ranch.

Can I freeze almond-crusted chicken tenders?

Yes, you can freeze the breaded tenders before cooking. Lay them flat on a baking sheet, freeze until solid, and then transfer to a freezer bag for up to 2 months. To cook, simply fry or bake from frozen, adding a few extra minutes to the cook time.

Conclusion

These Almond-Crusted Chicken Tenders offer a delicious, healthier alternative to traditional breaded chicken. With their crispy coating and tender, juicy chicken inside, they make a perfect meal or snack. Whether you prefer them fried for that golden crunch or baked for a lighter version, this recipe is sure to satisfy your cravings for a crunchy, flavorful chicken dish. Simple, tasty, and versatile, these tenders are sure to become a family favorite.

Almond-Crusted Chicken Tenders

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These Almond-Crusted Chicken Tenders are a healthier take on the classic chicken tender, offering a crispy, crunchy exterior with a tender, juicy interior. Coated with finely ground almonds, these tenders provide a delicious nutty flavor while being lower in carbs compared to traditional breaded versions. Paired with your favorite dipping sauce, these chicken tenders are perfect for a quick dinner, a snack, or a party appetizer.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: American

Instructions

In a shallow bowl, combine the almond flour, garlic powder, onion powder, paprika, oregano, salt, and black pepper. Mix well.
Dip each chicken strip into the beaten eggs, ensuring it’s fully coated. Then, dredge the chicken in the almond flour mixture, pressing gently to adhere the coating.
Heat the olive oil or avocado oil in a large skillet over medium heat. Once the oil is hot, add the chicken tenders in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F. Adjust the heat as needed to avoid burning the coating.
Once cooked, transfer the chicken tenders to a plate lined with paper towels to drain any excess oil. Serve with your favorite dipping sauces such as honey mustard, ranch, or ketchup.

Notes

Add a pinch of cayenne pepper or chili powder to the almond flour mixture for a spicy kick.
For a healthier, oil-free option, bake the chicken tenders at 400°F for 15-20 minutes, flipping halfway through until golden and cooked through.
For extra flavor, you can add a tablespoon of grated Parmesan cheese to the almond flour mixture.
Use tofu or tempeh strips as a plant-based alternative to chicken.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 1g
Sodium: 450mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 27g
Cholesterol: 100mg