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Ingredients
- 1/2 cup Almond Flour
- 1 pound Chicken Tenders
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground pepper
- 2 teaspoons Italian seasoning
- 1/2 cup parmesan cheese
- 1 large egg
- 2 Tablespoon water or milk
- 1 cup roasted almonds finely chopped
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Recipe Info
Category : Poultry/Chicken
Rating : 5
Contributor : n/a
Print Recipe
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Directions
Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking rack in it*
In a shallow dish, combine the almond flour, salt, paprika, and pepper. Set aside
In a second shallow dish, whisk together the eggs with the water or almond milk.
In a third bowl, combine the chopped almonds, and optional Italian seasoning and parmesan cheese.
Pat the chicken tenders dry with a towel. Working with one piece of chicken at a time, coat the chicken in the almond flour. Dip it in the egg wash, shake off the excess, then coat in the chopped almonds. Transfer to the baking rack then repeat the process until all the chicken tenders are crusted.
Bake for 15 minutes, or until the chicken tenders are cooked to an internal temperature of 160°F.
Notes:
*Baking racks and cooling racks can be used interchangeably. Just make sure your chicken tenders can’t fall through the grates.
Grate the parmesan yourself if you can. You want it to be thinly shredded, but not powdered. The coating that comes on the pre-shredded cheese from the store keeps the parmesan from cooking cohesively into the crust.
I recommend two eggs because the egg whites don’t always whisk apart. If you want to conserve ingredients you can use just one egg. Just make sure to shake off excess to prevent eating a big clump of breaded egg.
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