Name: Crispy Baked Almond Chicken Tenders (Just 5 Ingredients)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1-1/2 pounds boneless,skinless, chicken breasts ( cut into serving size filets); 1/3 cup unbleached, all-purpose flour; 2 large eggs; 1 cup fresh bread crumbs; 1 cup sliced almonds; 4 tablespoons avocado oil (or a mild vegetable oil); 1/2 teaspoon salt; freshly ground black pepper

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Sneak Preview: Crispy baked almond chicken tenders with sliced almonds and breadcrumbs for a golden, crunchy coating—no deep frying required and ready in about 40 minutes.

Sliced Easy Breaded Almond Chicken tenders on a plate with silverware

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Do you ever find yourself craving fried chicken like I do? The delightful crunch of lightly fried almonds and breadcrumbs, paired with tender chicken, never fails to quench my guilty cravings.

This recipe became a regular in my kitchen after my friend Scooter brought it while I was at home recovering from something I no longer remember–it was so tasty, I had to have the recipe.

Reader’s Say…
“This is a great way to enjoy chicken. Thanks for sharing!” — KARINE

Ingredients & Substitutions

FLOUR: Use unbleached all-purpose flour; substitute with whole wheat flour

ALMONDS: Sliced almonds are my favorite; blanched will work, too.

BREAD CRUMBS: Fresh (soft) breadcrumbs or Panko work well.

CHICKEN: Boneless, skinless tenders or thin-cut breasts

OIL: Avocado oil or a mild vegetable oil ensures crispiness.

How To Make Crispy Baked Almond Chicken Tenders

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Raw chicken tenders in a plastic ziplock bag with a meat pounder — 1) **Pound chicken tenders**

Dipping chicken tenders in egg wash. — 1) **Pound chicken tenders**

Crispy Baked Almond Chicken Tenders (Just 5 Ingredients)

By Paula Rhodes

This 5-Ingredient recipe for Almond Chicken features chicken tenderloins covered with sliced almonds and bread crumbs. A quick trip through the oven adds crunchiness and color.

5 from 11 votes

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Video

Prep time: 20

Cook time: 20

Total time: 40

Ingredients

1-1/2 pounds (680 g) boneless,skinless, chicken breasts cut into serving size filets
⅓ cup (40 g) unbleached, all-purpose flour
2 large (100 g) eggs
1 cup (108 g) fresh bread crumbs
1 cup (92 g) sliced almonds
4 tablespoons (56 g) avocado oil or a mild vegetable oil
½ teaspoon salt
freshly ground black pepper

Instructions

Prep the Chicken: With a mallet, pound 1-1/2 pounds (680 g) boneless,skinless, chicken breasts between plastic wrap to make them uniformly thin. (I like using a zippered gallon-size plastic bag to avoid any projectile chicken pieces.)
Set Up Dredging Station
Dish 1: Combine 1/3 cup (40 g) unbleached, all-purpose flour, 1/2 teaspoon salt, and freshly ground black pepper
Dish 2: 2 large (100 g) eggs, beaten.
Dish 3: 1 cup (108 g) fresh bread crumbs and 1 cup (92 g) sliced almonds.
Coat the chicken: Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.
Sauté: Fry in a skillet with 4 tablespoons (56 g) avocado oil. Brown briefly for about 2-3 minutes per side so the almonds don’t scorch. Don’t overcrowd the pan.
Bake: Transfer to a greased baking dish and bake at 375°F (190°C) for 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

Final Thoughts

This is one of those dependable recipes that works just as well for family dinner as it does for sharing with friends. If you enjoy breaded chicken, don’t miss my an-Fried Breaded Chicken Tenders with Rosemary and Parmesan. By the way, if you really want to impress your friend, throw in these classic dinner rolls, too.

— Paula
Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

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7 Comments

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

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. 🙂

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

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!

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!

this looks yummy, as do all of your things. Kudos to you for doing a posting while out of town!

OOOOOOO HOW COOL. I ADORE VINCE GILL !

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.