How To Make Crispy Almond Chicken Tenderloins • Great for Company

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

Originally published as Crunchy Almond Chicken in 2009, this post was updated with new pictures and videos in 2019.

Do you ever crave fried chicken?

Yes? Me, too!

Typically, the crunch of the lightly-fried almonds and breadcrumbs combined with tender bites of chicken in Crispy Almond Chicken Tenderloins is enough to satisfy my naughty yearnings.

The directions for this chicken come from my friend Scooter of 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.

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.

The almonds give this mildly-flavored chicken lots of earthy flavor. Seasoned or spicy rice is a nice accompaniment.

Ready-to-Eat Crispy Almond Chicken Tenderloins

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Crispy Almond Chicken Tenderloins

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Transform a simple chicken tenderloin fillet 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
2 eggs
1 cup unseasoned panko bread crumbs
1 cup sliced almonds
salt (1/2 teaspoon) and ground pepper

Instructions

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.