Almond Flour Chicken Tenders
These delicious almond flour chicken tenders are baked in the oven and ready in about 30 minutes. They are easy to make and are incredibly flavorful, with or without the dipping sauce.
Servings 4 servings
Calories 269kcal
Ingredients
- Avocado oil spray
Dipping Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon unsweetened ketchup
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Chicken tenders:
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 1 pound raw chicken tenders 8 tenders
- ½ cup almond meal
- ¼ cup parmesan grated
- Pinch paprika optional, added for color
Instructions
- Preheat the oven to 450°F. Line a rimmed, broiler-safe baking sheet with foil and fit it with a roasting rack. Spray the roasting rack with oil.
- If using, mix the dipping sauce ingredients (mayonnaise, Dijon mustard, ketchup, salt, pepper, and garlic powder) in a small bowl. Set aside.
- In a large bowl, use a spatula to mix the mayonnaise, mustard, kosher salt, garlic powder, dried thyme, and cayenne. Add the chicken tenders and toss to coat.
- In a 9 X 13 baking dish, whisk together the almond meal and parmesan. Place the chicken pieces in the mixture, one by one, and press on both sides until well-coated.
- Place the coated chicken tenders on the prepared roasting rack. Lightly spray them with avocado oil and sprinkle them with paprika.
- Bake the tenders for 15 minutes in the middle of the oven. Switch the oven to broil, keeping the baking sheet on the middle rack, and broil the tenders until golden brown and cooked through, about 2 minutes per side. Their internal temperature should reach 165ºF.
- Serve immediately.
Video
Notes
- Nutrition for 2 tenders plus ¼ of the dipping sauce: Calories 320; fat 19g; saturated fat 3g; carbs 4g; sugars 2g; sodium 628mg; fiber 2g; protein 31g.
- It's best to use almond meal and not superfine almond flour. Almond meal is made with ground almonds that were not blanched, so they still have their skin. Its texture is coarser than that of blanched almond flour, so it more closely resembles breadcrumbs. However, if all you have is blanched almond flour, you can use it in this recipe.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. The almond flour coating will lose its crispness, but you can get some of it back by reheating the chicken uncovered in a 350°F oven until heated through. You can also enjoy the leftovers cold.
Nutrition
Serving: 2pieces | Calories: 269kcal | Carbohydrates: 4g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Sodium: 416mg | Fiber: 2g | Sugar: 1g
