Crunch Almond Baked Chicken Tenders

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

5 from 2 votes

This easy and tasty Baked 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 on repeat.

Prep Time25

Cook Time20

Total Time45

Course: Chicken and Turkey

Cuisine: American, Indian

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

You can also use chicken breasts or chicken thighs cut into strips or chunks for more budget-friendly options.
Can also use almond meal.
Use mild or regular curry powder if you don’t care for heat.

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 of the egg can seep into the mixture. To keep the almond coating from getting 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. Add another third or so of fresh, dry almond coating from the untouched bowl when that is used.

MAKE-AHEAD:

You can get everything ready in pans or bowls up to the point of dredging the chicken. Cover and refrigerate.
When you're ready to bake, dredge and bake.
To reheat, place in a 350-degree oven until they reach an internal temperature of 165 degrees.

FREEZER-FRIENDLY:

Can be frozen for 2-3 months.
Thaw in the refrigerator then reheat in a 350-degree oven.

Nutrition