This is a quickie, because you need only 4 things: chicken tenders, eggs, crushed almonds, and almond meal/flour. Nick originally made these, and they were just delicious. We've made them many times since then, and they're just perfect every time. I love them on top of salads too - they're great for leftover lunches!
One note about this recipe: it doesn't matter whether you use almond meal or almond flour. As for the crushed almonds, I threw whole raw almonds in a food processor and ran it until they we're ground up. You may possibly be able to make these with JUST almond meal, but I like the extra crispiness on the outside of the tenders. Also, the ingredient measurements below are just estimates - I usually set up 3 bowls with the eggs in one, almond flour in another, and ground almonds in the third. Then you have a little assembly line to make your tenders!
Ingredients:
- 1 package of chicken tenders (or chicken breasts cut into thin strips)
- 2-3 eggs
- 1 cup (+ or -) almond meal
- 1 cup (+ or -) finely ground/crushed almonds
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Directions:
- Get out 3 medium sized bowls and preheat the over to 450 degrees F.
- Put the almonds in a food processor and process until they are finely ground. Pour them into 1 of the 3 bowls.
- Crack the eggs into one of the empty bowls and whisk until they are well blended.
- Pour the almond flour into the last of the 3 bowls and mix all the spices in with the flour. Now you have a little assembly station to dip the tenders!
- Rinse the chicken tenders in cold water and pat dry.
- First, dip them in the almond flour - make sure you cover both sides with a thin layer of flour. Next, submerge the flour covered tender in the egg mixture. Finally, dip into the bowl of crushed almonds. Make sure the tender is coated evenly with the almonds.
- Do this with all the tenders. If you need to add more eggs or flour to the bowls, do so!
- Throw the tenders on a greased baking pan, sprinkle a tiny bit more salt and pepper over top of them, and put in the over for about 20 minutes or until golden brown on the outsides and cooked through in the middle.
