Crispy Baked Almond Chicken Tenders (Just 5 Ingredients)
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.
6
servings
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 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 unbleached, all-purpose flour, 1/2 teaspoon salt, and freshly ground black pepperDish 2: 2 large eggs, beaten.Dish 3: 1 cup fresh bread crumbs and 1 cup 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 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).
Nutritional Information
Serving: 1serving | Calories: 497kcal | Carbohydrates: 28g | Protein: 22g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 506mg | Potassium: 435mg | Fiber: 6g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 3mg