Almond Flour Chicken Tenders
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
269 kcal
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Course
Main Course
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Cuisine
American
Almond Flour Chicken Tenders
Description
This recipe starts by seasoning chicken tenderloins with a mix of mayonnaise, Dijon mustard, salt, pepper, garlic powder, dried thyme, and cayenne. The seasoned chicken is then coated with a mixture of almond meal and parmesan cheese pressed on both sides for a crispy crust. The chicken is placed on an oiled roasting rack and baked at 450°F, then briefly broiled to attain a golden-brown finish.
The cooking yields chicken tenders with a moist, flavorful interior and a crispy, nutty, parmesan-rich exterior. The almond meal’s coarser texture mimics breadcrumbs, providing crunch without gluten. The accompanying dipping sauce complements the tenders with tangy and savory notes from mayonnaise, mustard, ketchup, and spices.
This dish makes a satisfying meal or snack and is suitable for those avoiding wheat or seeking a higher-protein, grain-free option. The recipe notes outline nutrition for a serving with sauce, and storage advice for leftovers.
For reheating, baking in the oven helps restore crispness. Almond meal should be used over almond flour for optimal coating texture, but blanched almond flour is an acceptable substitute. Leftovers can be refrigerated up to four days in an airtight container.
Ingredients
- Avocado oil spray
Dipping Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup unsweetened
- ¼ teaspoon kosher salt or a pinch of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Chicken tenders:
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon thyme dried
- ⅛ teaspoon cayenne pepper
- 1 pound chicken tenderloin 8 tenders, raw
- ½ cup almond meal
- ¼ cup parmesan grated
- Pinch paprika optional, added for color
Instructions
- Preheat the oven to 450°F. Line a rimmed, broiler-safe baking sheet with foil and fit it with a roasting rack. Spray the roasting rack with oil.
- If using, mix the dipping sauce ingredients (mayonnaise, Dijon mustard, ketchup, salt, pepper, and garlic powder) in a small bowl. Set aside.
- In a large bowl, use a spatula to mix the mayonnaise, mustard, kosher salt, garlic powder, dried thyme, and cayenne. Add the chicken tenders and toss to coat.
- In a 9 X 13 baking dish, whisk together the almond meal and parmesan. Place the chicken pieces in the mixture, one by one, and press on both sides until well-coated.
- Place the coated chicken tenders on the prepared roasting rack. Lightly spray them with avocado oil and sprinkle them with paprika.
- Bake the tenders for 15 minutes in the middle of the oven, then switch the oven to broil, keeping the baking sheet on the middle rack, and broil them until golden brown and cooked through, about 2 minutes per side. Their internal temperature should reach 165ºF.
- Serve immediately.
Notes
- Use almond meal rather than blanched almond flour for a breadcrumb-like texture in the coating.
- Leftovers keep up to 4 days refrigerated; reheat in a 350°F oven for about 15 minutes to regain crispness.
- Dipping sauce combines mayonnaise, Dijon mustard, ketchup, and spices for complementary flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 269kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 416mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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