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almond crusted chicken tenders

May 14, 2013

Last night I posted this picture on instagram:


Almond crusted chicken fingers. They are so good and they’re paleo for those of you who like that! Win win! The best thing about eating chicken fingers is that it makes me feel like I am eating kid food. It also makes me feel like I am eating something really bad for me when in reality, I’m not. I like it!

Almond Crusted Chicken Fingers

Serves 4

1 pound chicken tenders

3/4 cup almond meal

1 egg

1 egg white

1 1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. dry mustard seed

1/4 tsp. sea salt

1/8 tsp. black pepper

Preheat oven to 425F. * Spray a wire rack with cooking spray.

On a plate combine all your dry ingredients. Scramble the egg and egg white together in a bowl.

Dip the chicken tender in the egg mixture, then roll it around on the plate in the dry ingredients to coat. Place it on the wire rack.

Repeat until you have covered all the chicken tenders.

Bake for 25 minutes. The last 2-3 minutes flip the oven to broil to get the tenders really crispy.

* Now the secret to really crispy tenders is to bake them on a wire rack. I always use my microwave rack and place a cookie sheet underneath to catch anything that falls. It works like a charm and the entire tender gets nice and crispy (top and bottom) without having to flip the tenders over at any point. It’s perfect.


You should totally make these. Honestly, I am contemplating making them again for dinner tonight. They were that good. With ketchup….lots of ketchup! Although Keith ate his with horseradish mustard and that wasn’t half bad either.

The possibilities are endless…..

Happy Tuesday Friends!


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