Almond Chicken Tenders with Lemon Curry Mayonnaise

5 from 2 votes
45 minutes
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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.

Almond-Crusted Chicken Tenders with Lemon Curry Mayonnaise in parchment paper-lined pan garnished with lemon wedges and cilantro.

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!

Almond-Crusted Chicken Tenders with Lemon Curry Mayonnaise with cilantro sprigs and lemon wedges.

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.

Ingredients for Almond-Crusted Chicken Tenders with Lemon Curry Mayonnaise in glass bowls.

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.
Bowl of Lemon Curry Mayonnaise in glass bowl.
  • 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.
Three chicken tenders in almond flour in white rectangular baking pan.
  • Place it in the egg…
Three chicken tenders in beaten egg after being coated with almond flour in white rectangular baking pan.
  • …Then coat with the ground almond combination.
Three chicken tenders in almond coating in white rectangular baking pan.
  • Place the almond-crusted chicken tenders on the prepared baking sheet.
Almond coated chicken tenders on parchment paper-lined rimmed baking sheet.
  • Bake for 20 minutes or until cooked through to 165 degrees in the center.
Baked almond coated chicken tenders on parchment paper-lined rimmed baking sheet.
  • That’s it! Almond-Crusted Chicken Tenders!
  • Serve immediately with the Lemon Curry Mayonnaise.
Almond-Crusted Chicken Tenders with Lemon Curry Mayonnaise in parchment paper lined baking pan with cilantro and lemon wedges.

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.
Almond-Crusted Chicken Tenders with Lemon Curry Mayonnaise in parchment paper-lined pan.

Frequently Asked Questions:

What is a chicken tender?

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.

Is the tendon in a chicken tender edible?

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.

How do you remove the tendon from a chicken tender?

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.

Almond-Crusted Chicken Tenders with Lemon Curry Mayonnaise with one tender dipped into mayonnaise garnished with lemon and cilantro.

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:

More easy chicken recipes you’ll love!

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Almond Chicken Tenders with Lemon Curry Mayonnaise in parchment paper-lined pan garnished with lemon wedges and cilantro.

Almond Chicken Tenders with Lemon Curry Mayonnaise

5 from 2 votes

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By: Carol | From A Chef’s Kitchen
This easy and tasty almond chicken 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!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Chicken and Turkey
Cuisine American, Indian
Servings 4
Calories 1230 kcal

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

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.
MAKE-AHEAD:  You can get everything ready in pans or bowls up to the point of dredging the chicken.  Cover and refrigerate.  Then, when you’re ready to bake, dredge and bake.
FREEZER-FRIENDLY:  Can be frozen for 2 to 3 months. Thaw in the refrigerator then reheat in a 350-degree oven.

Nutrition

Serving: 1 | Calories: 1230kcal | Carbohydrates: 16g | Protein: 66g | Fat: 102g | Saturated Fat: 14g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 273mg | Sodium: 834mg | Potassium: 934mg | Fiber: 7g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 4mg

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.

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5 from 2 votes (1 rating without comment)

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4 Comments

  1. 5 stars
    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.

    1. 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!