Almond Chicken Tenders with Lemon Curry Mayonnaise
This easy and tasty Almond Chicken Tenders recipe elevates what’s normally considered kid food to sophisticated adult food. Slightly spicy Almond-Crusted Chicken Tenders are irresistible dipped into savory Lemon Curry Mayonnaise! Perfect for a variety of diets!
“Yet another great recipe!… Curry sauce and almond coating made dull tenders special.“
Why This Recipe is a Keeper!
White meat chicken can be on the dry side unless you’re talking about the tender.
This strip of rarely exercised muscle found under the breast is the tenderloin of the bird–similar to the location and what the tenderloin of beef or pork is.
Because of that, it works especially well with anything crispy and crunchy on the exterior like bacon in my Bacon-Wrapped Chicken Tenders or nuts such as almonds in this almond-crusted chicken recipe.
Almond Chicken Tenders are:
- Easy!
- Light and healthy because they’re oven-baked.
- Great for any diet! This almond chicken recipe is suitable for gluten-free, Paleo and low in carbohydrates because almond flour rather than white flour is used.
- Freezer-friendly.
- Easy to reheat.
- So good!
…And you’ll want to put the Lemon Curry Mayonnaise on everything!
Let’s make ’em!
How to Make Almond Chicken Tenders with Lemon Curry Mayonnaise:
Recipe Ingredients:
Here’s everything you’ll need to make this almond-crusted chicken tender recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Chicken Tenders: Just like beef tenderloin, the chicken tender/tenderloin is the most expensive part of the chicken. You can also use chicken breasts or even chicken thighs cut into strips or chunks for more budget-friendly options.
- Almond Flour: You can also use almond meal. Almond flour is more finely ground but the two are interchangeable here. If you don’t wish to purchase almond flour or meal, use all-purpose flour.
- Mayonnaise: We use Dukes, but use your favorite mayonnaise. To keep it Paleo, use a Paleo-friendly mayonnaise–purchased or your own. To lighten it up, use reduced-fat mayonnaise.
- Curry Powder: I used Madras curry powder which has more heat than regular curry powder. Use mild or regular curry powder if you don’t care for heat.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the ingredients for the Lemon Curry Mayonnaise in a bowl. Refrigerate it until needed.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Set up three bowls or pans. Place the almond flour in one, the eggs in the second one and combine the ground almonds, cilantro, lemon zest and cayenne in the third.
- Add a pinch or two of salt and black pepper to each bowl or pan. If any lemon juice is left over from making the mayonnaise, add it to the eggs.
- MAKE AHEAD: You can get everything ready up to this point, cover and refrigerate. Then, when you’re ready to bake, dredge and bake.
- Lightly dust each chicken tender with the seasoned almond flour.
- Place it in the egg…
- …Then coat with the ground almond combination.
- Place the almond-crusted chicken tenders on the prepared baking sheet.
- Bake for 20 minutes or until cooked through to 165 degrees in the center.
- That’s it! Almond-Crusted Chicken Tenders!
- Serve immediately with the Lemon Curry Mayonnaise.
Chef Tip:
- When coating the chicken tenders with the almond mixture, it’s inevitable that some egg will seep into the mixture. To keep the almond coating from getting too moist from the egg (which will make it difficult to coat the tenders), mix it up but place about a third of the combination in a second bowl or pan and dredge the tenders in that. When that is used, add another third or so of fresh, dry almond coating from the untouched bowl.
Frequently Asked Questions:
The tender is the long, innermost muscle of each chicken breast located along the breastbone. Each chicken has two tenders. Because of where it’s located, it gets very little usage by the chicken which is why it’s so tender, similar to why a beef or pork tenderloin is so tender. This strip is also referred to as chicken “fingers” or “hanging tenders” because it’s easy to simply tear the tender off with your hand.
The tendon is a connective tissue that helps the muscles attach to the bones. Although the sight of the tendon is offputting, it’s completely edible. However, it can get tough or rubbery when cooked.
The easiest way I have found to remove the tendon without destroying the delicate tender is to simply cut it out with kitchen shears.
>>>Hold the tip of the tendon with one hand and kitchen shears in the other.
>>>Run the open scissors along the tendon down to where it ends then snip it off.
Storage:
- Refrigerate any leftovers. Consume within 3 to 4 days.
- Can be frozen for 2 to 3 months. Thaw in the refrigerator then reheat in a 350-degree oven.
Serve with:
- Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce
- Curry Roasted Carrots with Honey Browned Butter
- Spicy Indonesian Vegan Carrot Almond Soup
- Curried Roast Vegetables
More easy chicken recipes you’ll love!
- Walnut-Crusted Chicken with Pomegranate Sauce
- Southwestern Chicken Skillet
- Easy Skillet Mediterranean Chicken
- Curry Braised Chicken Thighs
Get all my chicken recipes at: Chicken Recipes – From A Chef’s Kitchen
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Almond Chicken Tenders with Lemon Curry Mayonnaise
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Ingredients
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
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
- 2 pounds chicken tenders - (approximately 16) trimmed and tendons removed
Instructions
Lemon Curry Mayonnaise
- Combine the ingredients for the mayonnaise in a bowl. Refrigerate until needed.
Chicken Tenders
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Set up three bowls or pans. Place the almond flour in one, the eggs in the second one and combine the ground almonds, cilantro, lemon zest and cayenne in the third. Season each bowl/pan with salt and black pepper. If any lemon juice is left over from making the mayonnaise, add it to the eggs.
- Lightly dust each chicken tender with almond flour. Place it in the egg then coat with the ground almond/lemon zest combination. Place on the prepared baking sheet.
- Bake for 20 minutes or until cooked through to 165 degrees in the center.
- Serve immediately with the mayonnaise.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Yet another great recipe! I had leftover tenders and knew where to go for a delicious and easy meal. Curry sauce and almond coating made dull tenders special. I always appreciate Carol’s little preparation tips too.
Hi, Brian, Thanks so VERY much!! That makes my heart full and I so appreciate you! So happy you enjoyed!
How does this have so many calories?
Hi, Hope, Thanks so much for your question. It’s in the mayonnaise, eggs, almond flour and almonds. Nuts are not very low in calories and well, mayonnaise. Great for a low-carb diet but not for a low-calorie diet. Thanks again!