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Crunch Almond Baked Chicken Tenders Recipe

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3.9 from 70 reviews

These Crunch Almond Baked Chicken Tenders are a delightful and flavorful dish featuring tender chicken coated in a crunchy almond crust with a zesty lemon curry mayonnaise. Perfectly baked for a healthy yet indulgent meal, this recipe combines the nuttiness of almonds with aromatic spices for a delicious twist on classic chicken tenders.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Lemon Curry Mayonnaise

  • 1 1/2 cups mayonnaise
  • 2 tablespoons lemon juice (or to taste)
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Madras curry powder (or to taste)

For the Chicken Tenders

  • 3/4 cup almond flour (or 1/2 cup all-purpose flour)
  • 2 large eggs, beaten
  • 1 1/2 cups coarsely ground almonds
  • 1/2 cup chopped fresh cilantro (approximately)
  • 1 tablespoon lemon zest
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 pounds chicken tenders (approximately 16), trimmed and tendons removed

Instructions

  1. Prepare Lemon Curry Mayonnaise: In a bowl, combine the mayonnaise, lemon juice, minced garlic, and Madras curry powder. Mix well and refrigerate until ready to serve. This sauce adds a refreshing, tangy flavor to the chicken tenders.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  3. Set Up Breading Stations: Arrange three bowls or pans in a row. In the first bowl, place the almond flour. In the second bowl, pour the beaten eggs and add any remaining lemon juice from the mayonnaise mixture to enhance flavor. In the third bowl, combine the coarsely ground almonds, chopped cilantro, lemon zest, and cayenne pepper. Season each bowl generously with salt and freshly ground black pepper.
  4. Coat the Chicken Tenders: Lightly dust each chicken tender with almond flour, then dip it into the egg mixture ensuring it’s fully coated. Finally, coat the chicken thoroughly with the almond and herb mixture. Place each coated tender onto the prepared baking sheet.
  5. Bake the Chicken: Bake the chicken tenders in the preheated oven for 20 minutes or until they reach an internal temperature of 165°F (74°C) and are cooked through. The almond crust should be golden and crunchy.
  6. Serve: Serve the baked chicken tenders immediately, accompanied by the chilled lemon curry mayonnaise for dipping. Enjoy this crispy and flavorful dish hot for the best texture and taste.

Notes

  • Using almond flour and coarsely ground almonds provides a gluten-free alternative to traditional breading.
  • Adjust the amount of cayenne pepper based on your preferred spice level.
  • Ensure chicken tenders are evenly coated for a consistent crunch.
  • If desired, all-purpose flour can be used instead of almond flour for dusting.
  • Check chicken doneness with a meat thermometer to avoid undercooking.
  • Leftover lemon curry mayonnaise can be stored in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/crunch-almond-baked-chicken-tenders-recipe/