Ready for a new recipe?? I know, I know, it’s been a WHILE!
But I’m back with a good one! I’m biased, of course, but I think these chicken tenders were yummy.
With a coating made of bread crumbs and chopped almonds, the fat that is in this recipe is a healthy, unsaturated fat. And by baking the tenders, they’re a more healthful alternative to their frozen, pre-fried counterparts. Simple, fast, healthy, and delicious!
Here’s the recipe:
Almond-crusted Chicken Tenders
Makes 4 servings
- 1 pound chicken tenderloins
- 1/4 cup whole, raw almonds
- 1/4 cup Italian bread crumbs
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 2 Tbsp whole wheat flour
- 1 egg
- 1/4 cup 1% milk
- Salt and black pepper to taste
- Place raw almonds on an ungreased baking sheet. Bake at 350 F for a few minutes, until slightly toasted. Once toasted, finely chop almonds.
- Increase oven temperature to 400 F. Place a cooling rack (like you’d use to cool cookies) on top of an ungreased baking sheet. Lightly spray cooling rack surface with nonstick spray.
- Set out three shallow bowls. In one, place whole wheat flour, salt, and black pepper. In the second, scramble egg and milk together. In the third, mix together the breadcrumbs, red pepper flakes, garlic powder, and chopped almonds.
- Trim fat from chicken tenders and pat dry with a paper towel.
- A few strips at a time, very lightly coat the chicken with flour. Shake off excess flour. Dip in egg mixture and shake off excess egg. Then coat with breadcrumb/almond mixture.
- Place coated chicken tenders on cooling rack-lined baking sheet.
- Bake at 400 F for about 15 minutes or until chicken is no longer pink inside and outside is golden brown.
Pair with a starch and veggie of your choice. 🙂 I chose carrots with yogurt ranch dressing and broccoli. (Ok, so I didn’t have a starch at this meal, but the broccoli was on borrowed time, and I couldn’t let it go to waste.)