Chicken Tenders, Chicken Fingers, Chicken Strips, Chicken McNuggets. Normally we think of these things as breaded, deep-fried (and possibly mechanically-separated, chemical-filled) parcels of junk food.It doesn’t have to be that way. Using almond meal and some other seasonings, you can create your own, healthy almond-crusted chicken tenders.
Ingredients
- 1 cup almond flour
- Sea Salt to taste
- Black Pepper to taste
- Other seasonings of choice (I throw in about a heaped teaspoon each of onion powder, garlic powder, paprika and oregano. Feel free to add cayenne, parsley, cajun spice blend or anything you like.)
- 1 egg
- 2 large chicken breasts, boneless, skinless, cut in tender-size strips
Directions
1) Pour a cup of almond flour into a zip lock bag (or a dish with high sides that can be shaken around a bit)
2) Add salt, pepper and other seasonings until it smells good to you – we use A LOT.
3) Dip all white meat chicken tender strips into a beaten egg, then lightly coat in flour/seasoning mixture.
4) Broil (or outside of the US, use the “grill” setting on your oven) on high for 10 minutes, then flip and broil for another 5-8 minutes.
5) They are ready when the coating starts to turn brown on both sides. Serve with mustard or Slow Carb and Paleo friendly condiments.
Pro Tip:Just about any type of meat you’d normally coat with breadcrumbs can be done with almond meal or any other nut meal. Let your imagination run wild. Fish fillets, pork chops, even an Italian classic chicken parma. Check out our recipe for Walnut Crusted Pork Chops if you’re looking for inspiration.
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Where do I get “Seat” salt?
Sorry, I couldn’t resist. 
Clearly the same place you buy home decor and furniture
Thanks for the typo catch!
I use almond meal (trader joes ;cheap) and coconut, seasoned salt and fry in coconut oil , yum. may try to add parm cheese next time
Those sound great, Patrick. I’ll have to try that out. Love coconut oil! Thanks for the tip.
Do I need to cook the chicken at all before broiling? I am worried the broiling for 20 min won’t cook the chicken through the middle. Thanks!
hi Kiley: If you’ve cut your chicken into strips, it should be fine. If you were breading an entire chicken breast I would think it would need longer. You can always cut one open to test. Or prick it with a knife or toothpick and see if the juices are pink or clear. Clear means done
Thanks Laura. I’m excited to try them out tomorrow!
These turned out great! The almond flour worked wonderfully. I sprinkled some curry powder on some of them and they turned out great. Thanks for your help.
Pretty! This was an incredibly wonderful post.
Thanks for providing this information.
Do you think these would be good made ahead of time and then reheated later? How would you reheat? Low oven? (we don’t own a microwave)
Hi Kelly,
You could probably reheat them in the oven on low heat. I’ve never tried, but it would probably work. You wouldn’t want to leave them in too long or they may get dried out. I don’t use a microwave on anything for health reasons.
Thanks Laura, that’s what I was thinking too. We don’t own/use microwave either for health reasons!
I made the tenders today and they looked and smelled so good, I had to try one before packing them away. They are DELISH!