Crispy Almond Chicken Tenderloins transform simple chicken tenderloin fillets into company fare when breaded with sliced almonds and panko bread crumbs. Sauté the chicken for 2-3 minutes per side, pop into the oven for 20 minutes, and dinner is served.
Sometimes I get a strong craving for fried chicken. Can you relate?
Luckily, the crunch of the lightly-fried almonds and breadcrumbs combined with tender bites of chicken in this recipe satisfies my naughty yearnings.
My friend Scooter of Scooter’s Spaghetti fame (the third most popular post on this blog), gave me the directions for this chicken years ago. She showed up at my house with this special treat after I had been in the hospital for a few days. Because of this recipe, I will never forget that visit.
Crispy Almond Chicken Tenderloins are fancy enough for company. But with only five ingredients, if you don’t count the salt and pepper, this recipe is not complicated.
A Video: How To Make Crispy Almond Chicken Tenderloins
Thankfully, it’s easy to please everybody. Leave out the almonds if you are feeding someone with nut allergies or a distaste for almonds. Substitute almond meal for the breadcrumbs if you are feeding a low-carb or Keto eater.
How To Make Crispy Almond Chicken Tenderloins
Place chicken pieces between wax paper or inside a plastic bag and pound with a mallet or your fist.
Beat two eggs and place into a shallow dish. Combine bread crumbs and sliced almonds and place onto a flat plate or wax paper.
Dip chicken tenderloin fillets into egg mixture.
Coat chicken pieces with almond and bread-crumb (or almond meal) mixture.
Fry in a skillet 2-3 minutes per side until browned. Almonds burn easily, so watch chicken carefully in this step.
Place browned chicken strips onto a cookie sheet, pan, or a baking dish and place into oven to bake for 20 minutes. Don’t crowd pieces. Chicken is done when pieces are golden brown and cooked through.
This is a rather mildly-flavored chicken although the almonds add lots of earthy flavor. Seasoned or spicy rice is a nice accompaniment.
- 1-1/2 pounds boneless, skinless, chicken breast tenderloins
- 4 tablespoons avocado oil
- 2 eggs
- 1 cup unseasoned panko bread crumbs
- 1 cup sliced almonds
- salt (1/2 teaspoon) and ground pepper
- With a mallet, pound chicken between plastic wrap or wax paper to make uniformly thin. I like to use a zippered gallon-size plastic bag to avoid any projectile pieces of chicken.
- Mix eggs well with a fork. Combine breadcrumbs, almonds, salt and pepper.
- Dip chicken into egg mixture. Roll in bread crumb/almond mixture.
- Sauté in frying pan with 1-2 tablespoons avocado or olive oil. Brown briefly for about 2-3 minutes per side. Do not crowd the pan for best results. Better to do two batches, using remaining oil for second batch.
- Place into a greased baking dish large enough for all fillets to fit in one layer.
- Bake at 375 degrees for 20 minutes until baked through. Good served over rice seasoned with chopped parsley or cilantro.
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
Serving Size:1 serving
Amount Per Serving:Calories: 402 Total Fat: 22.5g Sodium: 594mg Carbohydrates: 16.4g Fiber: 2.7g Sugar: 1.9g Protein: 33g
This post was originally published as Crunchy Almond Chicken in 2009 but has been updated with new pictures and video in January 2019.
Posts Related to Crispy Almond Chicken Tenderloins
- Easy Almond Salmon for Two
- Using a Microwave To Toast Nuts Coconut
- Crunchy Coleslaw
- Broccoli-Rice Casserole (No Canned Soup)
- Bacon-Wrapped Jalapeño Chicken Bites