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Easy Almond-Crusted Chicken Tenders

Simple chicken fillets become Almond-Crusted Chicken Tenders when breaded with sliced almonds and panko bread crumbs.  A quick trip through the oven adds crispiness and color. 

Updated March 2020.

Sliced Easy Almond-crusted Chicken tenders on a plate with silverware

Do you occasionally crave fried chicken as I do?

Typically, the crunch of the lightly-fried almonds and Panko crumbs combined with tender bites of chicken usually satisfies my naughty yearnings.

These oven-baked chicken tenders are fancy enough for company. On the other hand, if you don’t count the salt and pepper, there are only five ingredients making this recipe uncomplicated and easy.

Recipe Inspiration

The directions for this chicken come from my friend Scooter of Scooter’s Spaghetti fame (the third most popular post on this blog).  Years ago, she showed up at my house with this special treat after I had been in the hospital for a few days.

I’ve never forgotten her visit. That memory only reinforces my theory that sharing recipes can be an enduring gift.

Ingredients and Substitutions

  • CHICKEN: Skinless and boneless chicken tenders are best for this recipe. They are easier to handle than a full tenderloin. Be careful not to overcook them.
  • FLOUR: Substitute whole wheat or bleached all-purpose flour for unbleached flour. If you want to go low- carb (often for me), you can leave out this first step in the breading process, but the bread crumbs will not adhere to the chicken tenders quite as well.
  • ALMONDS: Use blanched and slivered almonds or sliced almonds (with the brown skin barely visible on the edges. Leave them out for people who have allergies or don’t like almonds.
  • BREADCRUMBS: My first choice would be soft bread crumbs you make yourself with a loaf of bread (in a food processor or blender). You can also use Panko crumbs.

    Substitute almond meal for the breadcrumbs if you are feeding a low-carb or Keto eater.

How to make the coating stick to the chicken

  • Dredge with seasoned flour
  • Dip in eggs
  • Coat each side of the tenders with the crumb and almond mixture.
  • Handle the tenders with care to avoid knocking off the almonds.

How can I tell when these tenders are done and ready to eat?

The internal temperature should reach 165˚F. Check with a quick-read thermometer if you’re not sure. Remember that the temperature will continue to rise for a few minutes after you remove them from the oven.

What to serve with chicken tenders

Serve these easy chicken tenders with rice or small roasted potatoes, a green vegetable like broccoli or green beans, and our favorite homemade rolls.

How to make Almond-Crusted Chicken Tenders

Flatten chicken filets
Place chicken pieces between wax paper or inside a plastic bag and pound with a mallet or your fist.
Preparing to bread chicken tenderloins
Beat two eggs and place them into a shallow dish. Combine bread crumbs and sliced almonds and place them onto a flat plate or wax paper.
dipping chicken in eggs
Dip chicken tenderloin fillets into the egg mixture.
coating tenderloins with almond and bread crumb mixture
Coat chicken pieces with almond and bread-crumb (or almond meal) mixture.
Crispy Almond Chicken Tenderloins with Keto Option
Fry in a non-stick skillet 2-3 minutes per side until browned. Almonds burn easily, so watch chicken carefully in this step.
preparing to put browned chicken tenderloins into the oven to finish
Place browned chicken strips onto a cookie sheet, pan, or a baking dish and place into the oven to bake for 20 minutes. Don’t crowd pieces. Chicken is done when pieces are golden brown and cooked through.
Baked Chicken tenders

More Chicken Recipes


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pinterest image for crispy almond tenderloins

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula


Crispy Almond Chicken Tenderloins

Almond-Crusted Chicken Tenders

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Transform simple chicken tenders into company fare when breaded with almonds and bread crumbs, sautéed, and baked.

Ingredients

  • 1-1/2 pounds boneless, skinless, chicken breast tenderloins
  • 4 tablespoons avocado oil
  • 1/3 cup flour
  • 2 eggs
  • 1 cup fresh bread crumbs
  • 1 cup sliced almonds
  • salt (1/2 teaspoon) and ground pepper

Instructions

  1. 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.
  2. Set up a dipping operation. Start by putting the flour, salt, and pepper into a shallow container.
  3. Mix eggs well with a fork and put them into another shallow container. Combine breadcrumbs and almonds in a third shallow container.
  4. Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.
  5. Sauté in a 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 the best results. Better to do two batches, using remaining oil for the second batch.
  6. Place browned tenders into a greased baking dish large enough for all fillets to fit in one layer.
  7. Bake at 375 degrees for 15 minutes until baked through. (165˚ internal temperature).

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Nutrition Information:
Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 402Total Fat: 22.5gSodium: 594mgCarbohydrates: 16.4gFiber: 2.7gSugar: 1.9gProtein: 33g

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Ann Hastings

Tuesday 27th of October 2009

I am going to have to make this soon, looks yummy!

Scooter

Thursday 22nd of October 2009

I think this would go great with your pumpkin biscuits. Talk about southern cooking. Thanks for reminding me of one of my favorite recipes and for making me sound like a great cook. :-)

Karine

Wednesday 21st of October 2009

That is a great way to enjoy chicken. Thanks for sharing!

Kitchen Butterfly

Wednesday 21st of October 2009

I love almond covered chicken. Usually, I flour and roll chicken strips in a mixture of ground almonds and dessicated coconut and the serve them on a bed of greens!

Fresh Local and Best

Tuesday 20th of October 2009

This is a great recipe, and I agree fancy and easy! I'm filing it away for the next time we have chicken, which will be soon!