Crispy Baked Almond Chicken Tenders (Just 5 Ingredients)
Sneak Preview: This Crispy Baked Chicken Tenders recipe delivers a golden crust packed with nutty flavor. Sliced almonds and breadcrumbs coat tender chicken, giving it a satisfying crunch–no deep frying required.
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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.
What Makes This One Worth Sharing
- Just 5 Ingredients: Simple and fuss-free (salt and pepper don’t count!).
- Crispy & Flavorful: Almonds and breadcrumbs add a crave-worthy crunch.
- Oven-Baked Goodness: No frying—lighter and easier cleanup.
- Share-Worthy: A thoughtful dish to bring or serve (my friend Scooter once delivered it to me when I was recovering—unforgettable!).
Shared & Loved
“This is a great way to enjoy chicken. Thanks for sharing!” — KARINE
Ingredients and Substitutions
- CHICKEN:
- Boneless, skinless chicken tenders work best for even cooking.
- FLOUR:
- Use unbleached all-purpose flour.
- Substitute with whole wheat flour.
- Skip for a low-carb version.
- ALMONDS:
- Sliced almonds are my favorite
- Blanched will work, too.
- BREAD CRUMBS:
- Fresh (soft) breadcrumbs or Panko work well.
- For a gluten-free or keto-friendly option, swap in almond flour.
- EGGS:
- Eggs help the coating stick.
- For an egg-free option, try a flaxseed mixture.
- OIL:
- Avocado oil or a mild vegetable oil ensures crispiness.
How To Make Crispy Baked Almond Chicken Tenders
Don’t crowd pieces. Chicken is done when pieces are golden brown and cooked through.
Crispy Baked Almond Chicken Tenders (Just 5 Ingredients)
Video
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 StationDish 1: Combine 1/3 cup (40 g) unbleached, all-purpose flour, 1/2 teaspoon salt, and freshly ground black pepperDish 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. 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 reaches 165°F (74°C).
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- How do I make the coating stick better?
- Ensure the chicken is dry before dredging in flour. Press the almond mixture firmly onto the chicken.
- How can I tell when the chicken is done?
- Use a quick-read thermometer(paid link)—chicken is fully cooked at 165°F (74°C).
- Can I prepare this ahead of time?
- Follow the directions through the “sauté” process. Allow the chicken to cool briefly. Cover and refrigerate. Bake later in the day.
- What pairs well with Almond Chicken?
- Try roasted veggies, a fresh salad, or a light rice pilaf and our favorite homemade rolls.
Final Thoughts
I hope you will try this memorable chicken recipe the next time you want to share dinner with a friend–either at your house or take it to theirs. If you like breaded chicken tenders, be sure to check out my recipe for Pan-Fried Breaded Chicken Tenders with Rosemary and Parmesan.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.