5 from 2 votes

Almond Chicken Tenders

Name: Almond Chicken Tenders
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 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); 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)

By Carol BorchardtUpdated Dec 06, 2025

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4 Comments

45 mins

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This easy and tasty Almond Chicken Tenders recipe, with a crunchy almond coating and zesty Lemon Curry Mayonnaise, elevates what’s typically considered kid food into sophisticated adult food. It’s an easy upgrade that delivers big flavor with minimal effort. The result is crisp, grown-up comfort food you’ll want to make again and again!

“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!
How to Make Almond Chicken Tenders:
Chef Tip:
Recipe FAQs:
Serve with:
More easy chicken recipes you’ll love!
Almond Chicken Tenders Recipe

Why This Recipe is a Keeper!

White-meat chicken can be dry unless you’re talking about tenders. This small strip of meat stays naturally moist and cooks quickly, making it the perfect cut for breading and baking.

My Almond Chicken Tenders are:

Easy! They taste elevated, but come together quickly with minimal ingredients.
Naturally nutritious! Almonds create a crisp, golden coating that feels indulgent but stays light. You get that satisfying crunch without the heaviness of breading or deep-frying.
Great for any diet! This almond chicken recipe works for almost any diet because it uses almond flour instead of white flour. I’ve made it many times for my special-diet clients.
Freezer-friendly!
Meal prep friendly! Their mild, nutty flavor pairs well with salads, roasted vegetables, grain bowls, or on their own. They reheat very well!

…And you’ll want to put the Lemon Curry Mayonnaise on everything!

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

How to Make Almond Chicken Tenders:

Recipe Ingredients:

Here’s everything you’ll need to make this almond chicken tender recipe. 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: This strip of rarely exercised muscle found under the breast is the tenderloin of the bird, similar to the tenderloin in beef or pork. Like beef tenderloin, the chicken tender/tenderloin is the most expensive part of the chicken. For more budget-friendly options, you can also use chicken breasts or chicken thighs, cut into strips or chunks.
Almond Flour: You can also use almond meal. Almond flour is more finely ground, but you can use either. If you don’t want to purchase almond flour or meal, use all-purpose flour.
Mayonnaise: We use Duke’s, 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 is spicier 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 Lemon Curry Mayonnaise ingredients 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 prep everything up to this point, cover, and refrigerate. Then, when you’re ready to bake, dredge and bake.

Seasoned almond flour in white rectangular baking pan.

Seasoned beaten eggs in white rectangular pan.

Almond coating in white rectangular baking pan.

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 mixture.

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! Crunchy Almond Baked Chicken Tenders!
Serve with the Lemon Curry Mayonnaise.

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

Chef Tip:

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.
When coating the chicken tenders with the almond mixture, some egg will inevitably 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, then put about a third of the mixture in a second bowl or pan and dredge the tenders in it. Add another third or so of fresh, dry almond coating from the untouched bowl when you use it.

Recipe FAQs:

Is the tendon in a chicken tender edible?

Tendon is connective tissue that helps muscles attach to bones. Although the sight of the tendon is off-putting, it’s completely edible. However, it can get tough or rubbery when cooked.

Can I make these ahead of time?

Absolutely! They’re very make-ahead and meal-prep friendly. You can coat them with the almond coating, refrigerate, then bake when needed. To reheat, place in a 350-degree oven until they reach an internal temperature of 165 degrees.

Can I freeze these baked chicken tenders?

Yes, you can freeze them in an airtight container for 2 to 3 months. Thaw in the refrigerator, then reheat in a 350-degree oven.