Skip to Content

Breaded Almond Chicken: No More Boring Chicken

Preview: This recipe for Breaded Almond Chicken is breaded with sliced almonds and bread crumbs.  A quick trip through the oven adds crunchiness and color. 

Do you occasionally crave fried chicken as I do? The crunch of lightly-fried almonds and bread crumbs combined with tender bites of chicken always satisfies my naughty yearnings.

Sliced Easy Breaded Almond Chicken tenders on a plate with silverware

These oven-baked breaded almond 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 (a popular recipe 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.
  • BREAD CRUMBS: 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 Breaded Almond Chicken:

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.
Crunchy Breaded Almond Chicken

More Chicken Recipes

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: Paula at

Hope to see you again soon!

Crispy Almond Chicken Tenderloins

Breaded Almond Chicken Recipe

Transform simple chicken tenders into company fare when breaded with almonds and bread crumbs, sautéed, and baked.
Paula Rhodes
4.8 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Chicken
Servings 6 servings


  • 1-1/2 pounds boneless,skinless, chicken breasts - cut into serving size filets
  • 4 tablespoons avocado oil - or a mild vegetable oil
  • cup unbleached, all-purpose flour
  • 2 eggs - large size
  • 1 cup fresh bread crumbs
  • 1 cup sliced almonds
  • ½ teaspoon salt
  • Freshly ground black 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.
  • Set up a dipping operation. Start by putting the flour, salt, and pepper into a shallow container.
  • Mix eggs well with a fork and put them into another shallow container. Combine breadcrumbs and almonds in a third shallow container.
  • Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.
  • 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.
  • Place browned tenders into a greased baking dish large enough for all fillets to fit in one layer.
  • Bake at 375˚F for 15 minutes until baked through. (165˚ internal temperature).



Serving: 1servingCalories: 497kcalCarbohydrates: 28gProtein: 22gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 79mgSodium: 506mgPotassium: 435mgFiber: 6gSugar: 3gVitamin A: 150IUVitamin C: 1mgCalcium: 154mgIron: 3mg
Keyword almond chicken, chicken recipes, chicken tenderloins, easy dinner recipes
Cuisine American
Tried this recipe?Let us know how it was!

Recipe Rating

Wednesday 6th of February 2019

Monday 21st of January 2019

Monday 21st of January 2019

Monday 21st of January 2019

Sunday 20th of January 2019