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These Almond Chicken Fimgers are ready in under 30 minutes and are a healthier way to make chicken fillets or chicken nuggets. Baked in the oven with a crispy layer of almonds and spices, these tender chickens are a family favorite. They're delicious with these skinny baked potatoes or crispy onion and parmesan straws.
Chicken tenders are one of those foods that I really don't want to admit how much I love. And I can't even blame childhood memories because I don't think we ever ate chicken wings or nuggets when we were kids. I guess I would have to blame the college night meal and my love for dipping anything. Usually, to lighten up traditional chicken offerings, I'd look for breadcrumbs and bake them instead of traditional fries. Easy peasy.
However, on a Paleo, low carb, or gluten free diet, you must find a good substitute for breadcrumbs. My personal favorite? Almond flour. It provides a great crunch and I actually prefer the nutty flavor and texture to breadcrumbs. It also adds a little extra protein and is a healthier alternative to breadcrumbs. I also use it for these Almond Crusted Pork Tenders. Sometimes I also add some chopped almonds to the almond flour for an extra crunch.
Dip sauces for these tender chicken with almond crust
- Mustard honey: I make a quick honey and mustard sauce all the time using equal parts mustard and Greek yogurt. Then I sweeten it with honey or Stevia for a low carb option.
- Teriyaki sauce: I could eat almost anything dipped in teriyaki sauce, but it can be loaded with sugar. This healthier teriyaki sauce is a good option. Add a little Sriracha or sambal olek to make it spicy.
- Healthy Ranch: Let's be honest, everyone loves ranch dressing, but a tablespoon can have over 100 calories and 10 grams of fat. I make a yogurt-based ranch dressing that's perfect for salads, sauces, and more.
- Store bought options: If you don't want to make your own sauce, there are tons of good store-bought options. Consider buffalo sauce, sweet chili sauce, and light salad dressings. Usually, I'm looking for something that is very tasty compared to very low in calories, so I don't need to use a ton but still get a lot of flavor.
Are these low carb and keto friendly chicken tenders?
These chicken almond offerings have 30 grams of protein, 10 grams of fat and just 4 grams of carbohydrates, making them perfect for a low carb or ketogenic diet. For keto dieters who focus on higher fat recipes, you can use chicken thighs instead of chicken breast to increase fat content. You can also add some chopped almonds and spread the chicken tenders with oil to add more fat.
How can I freeze these chicken fingers with almonds?
These chicken tenders are a great prepared meal and easy to freeze for a future meal. Once all the chicken has been breaded, place it on a parchment paper lined baking sheet and place the chicken fillets in the freezer. Be sure to leave space between each offer. Let them freeze for 2-3 hours until frozen. At this point, you can move them to a freezer bag or container for future use. When you're ready to cook them, preheat the oven to 375 degrees. Bake the offers for 20-25 minutes until well cooked.
Can I use coconut flour instead of almond flour?
Coconut flour is a great choice if you need nut-free breading or just love the flavor or the coconut. For the best chicken tenders, mix half coconut flour and half coconut without grated sugar to create the coating. You can add the spices included in the recipe or choose something different. Coconut flour pairs well with idiot seasoning, blackening season, or just salt and pepper.
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Products and tools used in this recipe:
- I use a ton of almond flour and have always loved the quality of Bob’s Red Mill.
- I'm obsessed with this $ 13 grid. The grid design ensures you don't have to worry about things falling over and lasting forever. Ideal for baking things like chicken or chips so they are crispy on both sides. In addition, it works as a cooling rack.
Chicken Tenders with Almond Crust
PREPARATION TIME: 15 min COOKING TIME: 20 min TOTAL TIME: 35 min
- 1 pound boneless, skinless chicken breast, cut into strips
- 1/2 cup almond flour (store-bought or made in a food processor)
- 1/2 teaspoon of paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon of pepper
- 1/4 teaspoon of cumin
- 1 or egg
- 1 U egg white
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Preheat oven to 375. Line a baking sheet with aluminum foil and place a wire rack on top.
Mix the almond flour, paprika, garlic powder, onion powder, salt, pepper and cumin. Beat the egg and the egg white in a shallow dish.
Dip the chicken into the beaten egg and press into the almond flour. Place on a rack. Bake 15-20 minutes, turning halfway, until cooked through.