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!
Ingredients:
1-1.5 lbs chicken tenders trimmed of excess fat
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
Directions
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.
Serves 6
Comments