Description
Crispy and juicy chicken tenders with an almond flour crust, perfect as a family meal or appetizer.
Ingredients
Scale
- 1 pound (about 450 g) chicken breasts, cut into strips
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- Salt and pepper to taste
- 2 large eggs, beaten
- Oil for frying (such as avocado oil or light olive oil)
Instructions
- Prepare your work stations: place the beaten eggs in a shallow dish and the almond flour mixture on a separate plate.
- Pat chicken strips dry with paper towels.
- Dip each chicken strip into the beaten eggs, ensuring it’s fully coated.
- Press the egg-coated chicken into the almond flour mixture, turning to coat evenly.
- Heat about 1/4 inch of oil in a skillet over medium-high heat until shimmering.
- Fry the chicken tenders in batches, cooking until golden and cooked through, about 5–7 minutes on each side.
- Remove to a wire rack or paper towel–lined plate and let rest briefly.
- Serve hot with your favorite dipping sauce.
Notes
For extra crunch, mix in crushed gluten-free cornflakes or panko with the almond flour. Store in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 100mg