5-Ingredient Almond Chicken Recipe: From Mundane to Marvelous (2024)

Ingredients and Substitutions

• CHICKEN: Skinless and boneless chicken tenders are best for this recipe. They are easier to handle than a full tenderloin. Be careful not to overcook them.
• FLOUR: Substitute whole wheat or bleached all-purpose flour for unbleached flour. If you want to go low-carb (often for me), you can leave out this first step in the breading process, but the bread crumbs will not adhere to the chicken tenders quite as well.
• ALMONDS: Use blanched and slivered almonds or sliced almonds (with the brown skin barely visible on the edges. Leave them out for people who have allergies or don’t like almonds.
• BREAD CRUMBS: My first choice would be soft bread crumbs you make with a loaf of bread (in a food processor or blender). You can also use Panko crumbs.
  • Substitute almond flour for the breadcrumbs if you cook for a low-carb, gluten-free, or Keto eater.

How do I make the coating stick to the chicken?

1. Dredge with seasoned flour.
2. Dip in eggs
3. Coat each side of the tenders with the crumb and almond mixture.
4. Handle the tenders with care to avoid knocking off the almonds.

How can I tell when these tenders are done and ready to eat?

The internal temperature should reach 165˚F. Check with a quick-read thermometer(paid link) if you’re not sure. Remember that the temperature will continue to rise for a few minutes after you remove them from the oven.

What can I serve with chicken tenders?

Serve these easy chicken tenders with rice or small roasted potatoes, a green vegetable like broccoli or green beans, and our favorite homemade rolls.

Yield: 6 servings

By Paula Rhodes

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5 from 11 votes

Video

• 1-1/2 pounds (680 g) boneless,skinless, chicken breasts cut into serving size filets
• ⅓ cup (40 g) unbleached, all-purpose flour
• 2 large (100 g) eggs
• 1 cup (108 g) fresh bread crumbs
• 1 cup (92 g) sliced almonds
• 4 tablespoons (56 g) avocado oil or a mild vegetable oil
• ½ teaspoon salt
• freshly ground black pepper

• With a mallet, pound 1-1/2 pounds (680 g) boneless,skinless, chicken breasts between plastic wrap or wax paper to make them uniformly thin. I like using a zippered gallon-size plastic bag to avoid any projectile chicken pieces.

• Set up a dipping operation. Put the 1/3 cup (40 g) unbleached, all-purpose flour, 1/2 teaspoon salt, and freshly ground black pepper into a shallow container.

• Mix 2 large (100 g) eggs well with a fork and put them into another shallow container. Combine 1 cup (108 g) fresh bread crumbs and 1 cup (92 g) sliced almonds in a third shallow container.

• Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.

• Sauté in a frying pan with 4 tablespoons (56 g) avocado oil. Brown briefly for about 2-3 minutes per side. Do not crowd the pan for the best results. Better to do two batches, using the remaining oil for the second batch.

• Place browned tenders into a greased baking dish large enough for all fillets to fit in one layer.

• Bake at 375˚F (190˚C) for 15 minutes until baked through. (165˚F or 174˚C) internal temperature).

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