Know by many names, chicken tenders, chicken strips, chicken fingers, whatever you call them, are staple in most households. I used to order only burgers or chicken tenders at any restaurant I went to until I met the hubs. I was like a mid 20’s five year old, sad but true. People love them because they’re delicious, cost-effective, and the pickiest of eaters adore them. I mean, who doesn’t love fried crispy chicken? As much as I would love deep fried tenders, I decided to go the healthy route with these Almond Crusted Chicken Tenders. Instead of breadcrumbs I used almond flour and only 1 tablespoon of coconut oil to fry ’em up. You could always use more if you’d like, but you can get away with just a tablespoonful.
When the almond flour is fried up all nice and toasty it gives the chicken the most incredible nutty flavor.That mixed with the right seasonings make this crust incredible. I’ve played with the seasonings and found the perfect combination. I use this seasoning mix on most of my chicken, baked or fried. I will admit I even lick the tiny crumbs that fall off onto the plate right up. Now that I’ve shared that embarrassing tidbit, perhaps you realize how delicious it is 😉
If you have a hankering for crispy chicken tenders, skip the fast food joint and freezer section at your local grocer and make a batch of your own.
Start off by getting your chicken ready. You can buy pre-cut chicken tenders, or just slice up whole chicken breasts into strips like I did here.
Next get your almond flour. You’ll need a cup of this.
In a large zip-top bag, add the almond flour and seasonings. Shake it until everything is mixed together. Take a whiff! It smells divine!
Melt the coconut oil in a large skillet.
Beat one egg in a bowl for the egg wash.
Dip each strip into the egg wash and then pop it right in the zip-top bag and shake it to fully coat the chicken. I like to do for strips at a time.
Add the strips right to the hot pan and cook for 7 minutes on each side or until chicken is cooked through.
Feast! You could do any dipping sauces you’d like, ketchup, ranch, honey mustard, sriracha mayo, the possibilities are endless. I, however, like them plain, just like this.
Here’s your handy printable. Wishing everyone a fabulous weekend!
- 1 Pound Chicken Breast Tenders
- 1 Cup Almond Flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Old Bay Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 Tablespoon coconut oil
- 1 Egg
- Heat the coconut oil in a large skillet.
- In a large zip-top bag, add the almond flour and all the seasonings. Shake to mix thoroughly.
- Beat the egg in a bowl for the egg wash.
- Dip each strip into the egg wash and then pop it right in the zip-top bag and shake it to fully coat the chicken. I like to do for strips at a time.
- Add the strips right to the hot pan and cook for 7 minutes on each side or until chicken is cooked through and crispy.
- Plate and feast!