Almond-Crusted Baked Chicken Tenders
Chicken breast tenders coated in a crisp almond flour and Parmesan crust, baked until golden with no frying involved.
These tenders were built to satisfy the craving for something crunchy and dippable without a deep fryer in sight. Chicken breast strips get dipped in egg and pressed into a seasoned almond flour and Parmesan coating, then bake on a rack until golden on the outside and juicy within.
The almond flour crust makes these naturally gluten-free, and it also keeps the carb count low compared to a traditional breadcrumb coating, all without giving up that crispy bite. They're an easy win with kids too, since the flavor is familiar even if the crust is new.
Baking on a wire rack rather than directly on the pan is what keeps the underside crisp instead of soggy.
Ingredients
- 1.5 lb chicken breast tenders
- 1 cup almond flour
- 1/2 cup grated Parmesan
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs — beaten
- olive oil spray
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 400°F and set a wire rack over a baking sheet.
- 2Mix almond flour, Parmesan, garlic powder, paprika, salt, and pepper in a shallow dish.
- 3Dip each chicken tender in beaten egg, then press into the almond flour mixture to coat evenly.
- 4Place tenders on the wire rack and lightly spray with olive oil.
- 5Bake 18-20 minutes, flipping halfway, until golden and cooked through.