This effortless and exceptionally flavorful Baked Chicken Tenders recipe, featuring a delightfully crunchy almond coating and a vibrant, zesty Lemon Curry Mayonnaise, ingeniously transforms a humble classic often relegated to children’s menus into a sophisticated dish suitable for any discerning palate. It’s a simple yet significant culinary upgrade that promises a burst of complex flavors with surprisingly minimal effort. The outcome is a batch of perfectly crisp, grown-up comfort food that you’ll undoubtedly find yourself craving and preparing time and again!
“Yet another great recipe!… Curry sauce and almond coating made dull tenders special.“
Why You’ll Love These Baked Almond Crusted Chicken Tenders
Chicken tenders, often appreciated for their lean, white meat, can sometimes be challenging to cook without drying them out. However, this particular cut, being a small, naturally moist strip of muscle located beneath the chicken breast, is inherently designed for quick cooking and holds moisture beautifully. This makes it an ideal canvas for a flavorful coating and baking, resulting in a tender, juicy interior every time. Our Crunchy Almond Baked Chicken Tenders elevate this staple to new heights, offering a dining experience that is both simple to prepare and incredibly satisfying.
Here are just a few reasons why this recipe is destined to become a staple in your kitchen:
- Effortless Elegance: Despite their elevated taste and gourmet presentation, these chicken tenders come together quickly with minimal ingredients. You’ll be amazed at how easily you can create a meal that tastes like it came from a high-end restaurant. Perfect for busy weeknights or when you want to impress without the stress.
- Nutrient-Rich Crunch: The secret to their irresistible crispiness lies in the almond coating. Almonds provide a satisfying crunch that mimics traditional breading but offers a far healthier alternative. They are packed with protein, healthy fats, fiber, and essential vitamins and minerals, making this dish feel indulgent while staying light and nutritious. Say goodbye to heavy, deep-fried chicken and hello to guilt-free enjoyment!
- Versatile and Diet-Friendly: This recipe is a fantastic choice for a variety of dietary needs. By utilizing almond flour instead of white flour, it naturally becomes a gluten-free option. Furthermore, with the right mayonnaise choice, it can easily fit into a Paleo diet. I have personally prepared these tenders countless times for clients following special diets, and they are always a resounding success. This adaptability makes them a crowd-pleaser for nearly any gathering.
- Incredibly Convenient: These chicken tenders are designed with your busy life in mind. They are exceptionally freezer-friendly, allowing you to prepare a larger batch and store portions for future meals. They also shine as a meal-prep star; their mild, nutty flavor is highly versatile, pairing beautifully with fresh salads, hearty roasted vegetables, wholesome grain bowls, or simply enjoyed on their own. And when it comes to reheating? They maintain their delicious texture and flavor remarkably well, making them ideal for grab-and-go lunches or quick dinners.
And let’s not forget the star accompaniment: the zesty Lemon Curry Mayonnaise. This vibrant sauce isn’t just a dipping companion for the chicken; its bright, tangy, and subtly spicy notes are so addictive, you’ll want to drizzle it over everything!
Mastering Crunchy Almond Baked Chicken Tenders
Recipe Ingredients:
Creating these delicious baked chicken tenders requires a selection of fresh, high-quality ingredients that come together to form an explosion of flavor and texture. Below is a comprehensive list of everything you’ll need to gather before you begin. For precise measurements, please refer to the detailed recipe card at the end of this article.
Ingredient Deep Dive and Smart Substitutions:
- Chicken Tenders: These slender strips of meat are the tenderloin of the bird, a rarely exercised muscle found just under the breast. Similar to beef or pork tenderloin, they are prized for their exceptional tenderness and quick cooking time. While chicken tenders are the ideal choice for this recipe due to their consistent texture and size, you can certainly adapt. For more budget-friendly options, consider using boneless, skinless chicken breasts or even chicken thighs, cut into uniform strips or chunks. Ensure they are of similar thickness to allow for even cooking.
- Almond Flour: This is the hero ingredient for our crispy, gluten-free coating. Almond flour is essentially blanched almonds that have been finely ground, resulting in a light and airy texture. Almond meal, on the other hand, is made from unblanched almonds and has a coarser consistency, but it works equally well here and can be used interchangeably. The key benefit of almond flour is its high protein and fiber content, making this dish more nutritious and satisfying than those made with traditional white flour. If almond flour or meal isn’t available or preferred, all-purpose flour can be used, though it will alter the nutritional profile and texture slightly.
- Mayonnaise: The base for our phenomenal Lemon Curry Mayonnaise. While we have a preference for certain brands known for their rich, creamy texture, the most important thing is to use your favorite high-quality mayonnaise. For those following a Paleo diet, opt for a Paleo-friendly mayonnaise (either store-bought or homemade). If you’re looking to lighten up the dish, reduced-fat mayonnaise is a viable alternative, though it might subtly impact the sauce’s creaminess.
- Curry Powder: This aromatic spice blend is what gives our mayonnaise its distinctive flavor. We specifically used Madras curry powder, which is renowned for its robust flavor and a noticeable kick of heat. If you prefer a milder profile or are sensitive to spice, feel free to use a mild or regular curry powder instead. There are many varieties of curry powder available, each offering a unique balance of spices, so choose one that suits your personal taste preference.
- Fresh Cilantro & Lemon Zest: These fresh additions are crucial for brightening the flavors of both the chicken coating and the mayonnaise. Freshly chopped cilantro adds a herbaceous, almost peppery note, while lemon zest provides an intense burst of citrus aroma without adding extra liquid. Always use fresh for the best results!
- Eggs: Essential for creating a sticky base that helps the almond coating adhere beautifully to the chicken tenders. Slightly beaten eggs ensure an even coating.
- Seasonings: Salt and freshly ground black pepper are fundamental for enhancing the natural flavors of the chicken and the coating. A touch of cayenne pepper in the almond mixture adds a subtle warmth and depth, complementing the curry powder in the mayonnaise. Adjust quantities to your preference.
Step-By-Step Culinary Journey:
Get ready to transform simple chicken tenders into a gourmet experience. Follow these detailed steps for perfect results:
1. Prepare the Zesty Lemon Curry Mayonnaise:
- Begin by gathering all the ingredients for your mayonnaise. This proactive step ensures a smooth cooking process.
- In a medium-sized bowl, combine the mayonnaise, fresh lemon juice, minced garlic, and Madras curry powder (or your preferred curry powder). Whisk until thoroughly blended and creamy. The lemon juice and curry powder will infuse the mayonnaise with a vibrant, tangy, and subtly spicy flavor.
- Once mixed, cover the bowl and refrigerate the mayonnaise. Chilling allows the flavors to meld and intensify, resulting in a more delicious sauce. It will also be perfectly cool and refreshing when served with the warm chicken tenders.
2. Set Up Your Breading Station:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the optimal temperature for even baking and crispiness.
- Line a large baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze.
- Prepare your breading station with three separate shallow bowls or pans. This organized approach is key to a smooth and efficient coating process:
- Bowl 1 (Almond Flour): Place the almond flour in the first bowl. This will be your initial light dusting, helping the egg adhere better. Season generously with a pinch or two of salt and black pepper.
- Bowl 2 (Eggs): Whisk the large eggs in the second bowl. If you had any lemon juice leftover from making the mayonnaise, add it to the eggs for an extra hint of citrus flavor and to help tenderize the chicken slightly. Season with salt and black pepper.
- Bowl 3 (Almond Coating): In the third bowl, combine the coarsely ground almonds, chopped fresh cilantro, lemon zest, and cayenne pepper. Mix well to ensure all ingredients are evenly distributed. This mixture forms the final, crunchy coating. Season with salt and black pepper.
- MAKE-AHEAD TIP: You can prepare all the bowls and the mayonnaise up to this point, cover them, and refrigerate. When you’re ready to bake, simply dredge the chicken and pop them in the oven. This makes meal prep incredibly flexible!
3. The Breading Process: Achieving Perfect Crunch:
- One by one, take each chicken tender and lightly dust it with the seasoned almond flour from the first bowl. Ensure it’s fully coated, then gently shake off any excess flour. This initial layer creates a rough surface for the egg to cling to.
- Next, carefully place the floured chicken tender into the beaten egg in the second bowl. Make sure both sides are fully submerged and coated with the egg mixture. This acts as the “glue” for the final almond crust.
- Finally, transfer the egg-dipped tender to the third bowl with the ground almond, cilantro, lemon zest, and cayenne combination. Press the almond mixture firmly onto both sides of the chicken to ensure a thick and even coating. This generous coating is what delivers that satisfying crunch.
4. Baking to Golden Perfection:
- Arrange the almond-crusted chicken tenders in a single layer on your prepared baking sheet, ensuring there’s a little space between each piece for air circulation. This helps them crisp up evenly.
- Bake for approximately 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) at its thickest point. The coating should be golden brown and gloriously crispy. Cooking time may vary slightly depending on the thickness of your tenders.
5. Serving Your Gourmet Tenders:
- And there you have it! Beautifully Crunchy Almond Baked Chicken Tenders, ready to delight.
- Serve immediately while hot and crispy, accompanied by the chilled Lemon Curry Mayonnaise for dipping. Garnish with fresh cilantro or a lemon wedge for an extra touch of flair.
Chef’s Insider Tips for Perfection:
- Tendon Removal Made Easy: Chicken tenders often come with a tough, stringy tendon that can become rubbery when cooked. While edible, removing it vastly improves the eating experience. The easiest and most effective way to remove this delicate tenderloin’s tendon without damaging the meat is by using kitchen shears.
- First, hold the very tip of the tendon firmly with one hand (a paper towel can help with grip).
- With your other hand, use open kitchen shears to carefully run them along the length of the tendon, cutting it away from the meat. Continue until you reach the end, then snip it clean. This method preserves the tenderloin’s shape and texture beautifully.
- Maintaining the Crispy Coating: When coating chicken tenders, some of the egg mixture inevitably transfers into the dry almond coating. This moisture can make the coating clumpy and difficult to work with, resulting in a less crispy crust. To combat this, employ a clever two-bowl strategy for your dry coating:
- Divide your ground almond coating mixture into two or three portions. Place about one-third of the mixture into your primary breading bowl.
- Use this portion to dredge your chicken tenders. As it becomes moist and clumpy from the egg, discard it.
- Then, add a fresh, dry third of the almond coating from the untouched bowl. This ensures you always have a fresh, dry mixture for optimal adhesion and crispiness, leading to perfectly coated tenders every time.
- Achieving Extra Crispiness: For an even more golden and crunchy crust, consider lightly misting the coated chicken tenders with cooking spray or a light olive oil before baking. This helps promote b beautiful browning and a superior crisp texture. You can also increase the oven temperature to 400°F (200°C) for the last 5 minutes of baking, keeping a close eye to prevent burning.
- Flavor Boosters: Don’t hesitate to experiment with additional spices in your almond coating. Smoked paprika can add a beautiful color and smoky depth, while a pinch of garlic powder or onion powder can enhance the savory notes. A dash of dried herbs like oregano or thyme could also complement the curry mayonnaise beautifully.
Frequently Asked Questions (FAQs):
Yes, the tendon in a chicken tender is completely edible as it’s a connective tissue that attaches muscle to bone. However, while safe to consume, it tends to be tough, stringy, and rubbery when cooked. Many prefer to remove it for a more pleasant and uniformly tender eating experience, which is why we recommend using kitchen shears to easily snip it out.
Absolutely! These crunchy almond baked chicken tenders are incredibly make-ahead and meal-prep friendly. You can prepare them up to the point of coating them with the almond mixture, then arrange them on a baking sheet, cover tightly, and refrigerate for up to 24 hours. When you’re ready to eat, simply bake as directed. To reheat leftover cooked tenders, place them in a 350-degree Fahrenheit (175 degrees Celsius) oven until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and are crispy again.
Yes, these baked chicken tenders freeze beautifully! Once cooked and completely cooled, arrange them in a single layer on a baking sheet and flash freeze them for about an hour until solid. Then, transfer them to an airtight freezer-safe container or bag, where they can be stored for 2 to 3 months. When ready to enjoy, thaw them overnight in the refrigerator, then reheat in a 350-degree Fahrenheit (175 degrees Celsius) oven until heated through and crispy. You can also bake them directly from frozen, adding about 10-15 minutes to the baking time.
These versatile tenders pair wonderfully with a variety of sides. Their nutty, zesty flavor profile complements both rich and light dishes. Consider fresh salads, roasted root vegetables, rice pilafs, or even a simple steamed green vegetable for a balanced meal.
Yes, air frying is a fantastic method for these tenders! Preheat your air fryer to 375°F (190°C). Place the coated tenders in a single layer in the air fryer basket, ensuring not to overcrowd. Cook for 10-15 minutes, flipping halfway through, until golden brown and cooked through to 165°F (74°C). Air frying often results in an even crisper coating.
Perfect Pairings: What to Serve With Your Tenders
These flavorful Almond Crusted Chicken Tenders, especially with the bright Lemon Curry Mayonnaise, are incredibly versatile and pair beautifully with a wide array of side dishes. Here are some suggestions to complete your meal:
- Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce: The natural sweetness of the roasted sweet potatoes provides a lovely contrast to the savory chicken, while the creamy cilantro cashew sauce echoes the vibrant notes of the curry mayonnaise.
- Curry Roasted Carrots with Honey Browned Butter: Enhance the curry theme with these tender, slightly sweet roasted carrots. The honey browned butter adds a rich, aromatic depth that complements the chicken’s flavors.
- Spicy Indonesian Vegan Carrot Almond Soup: For a lighter but equally flavorful accompaniment, this creamy and gently spiced soup offers warmth and a hint of exotic flavor that harmonizes with the chicken.
- Curried Roast Vegetables: A medley of roasted vegetables tossed in curry spices creates a hearty and nutritious side that perfectly aligns with the chicken’s flavor profile, making for a well-rounded meal.
- A Simple Green Salad: A fresh, crisp green salad with a light vinaigrette can cut through the richness of the mayonnaise and provide a refreshing element to the meal.
- Coconut Rice: The subtle sweetness and creamy texture of coconut rice would be a wonderful counterpoint to the zesty and savory chicken, especially enhancing the curry notes.
Explore More Delicious Chicken Recipes!
If you’ve enjoyed the ease and flavor of these Almond Crusted Chicken Tenders, you’ll be thrilled to discover more simple yet spectacular chicken dishes from our kitchen:
- Walnut-Crusted Chicken with Pomegranate Sauce
- Southwestern Chicken Skillet
- Easy Skillet Mediterranean Chicken
- Curry Braised Chicken Thighs
- Bacon-Wrapped Chicken Tenders
For a complete collection of all our delightful chicken creations, be sure to visit: Chicken Recipes – From A Chef’s Kitchen
Crunchy Almond Baked Chicken Tenders
By Carol | From A Chef’s Kitchen
This easy and tasty Baked Chicken Tenders recipe, with a crunchy almond coating and zesty Lemon Curry Mayonnaise, elevates what’s typically considered kid food into sophisticated adult food. It’s an easy upgrade that delivers big flavor with minimal effort. The result is crisp, grown-up comfort food you’ll want to make on repeat.
Equipment
- Kitchen Shears
- Mini Food Processor
- Glass Mixing Bowls
- Parchment Paper
- Rimmed Sheet Pan
Ingredients
Lemon Curry Mayonnaise
- 1 1/2 cups mayonnaise
- 2 tablespoons lemon juice, or to taste
- 2 cloves garlic, minced
- 1 1/2 teaspoons Madras curry powder, or to taste
Chicken Tenders
- 3/4 cup almond flour, or 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups coarsely ground almonds
- 1/2 cup chopped fresh cilantro, (approximately)
- 1 tablespoon lemon zest
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 2 pounds chicken tenders, (approximately 16) trimmed and tendons removed
Instructions
Lemon Curry Mayonnaise
- Combine the ingredients for the mayonnaise in a bowl. Refrigerate until needed.
Chicken Tenders
- Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper.
- Set up three bowls or pans. Place the almond flour in one, the eggs in the second one, and combine the ground almonds, cilantro, lemon zest, and cayenne in the third. Season each bowl/pan with salt and black pepper. If any lemon juice is left over from making the mayonnaise, add it to the eggs.
- Lightly dust each chicken tender with almond flour. Place it in the egg then coat with the ground almond/lemon zest combination. Place on the prepared baking sheet.
- Bake for 20 minutes or until cooked through to 165 degrees F (74 C) in the center.
- Serve immediately with the mayonnaise.
Notes & Pro Tips
SUBSTITUTIONS:
- You can also use chicken breasts or chicken thighs cut into strips or chunks for more budget-friendly options.
- Almond meal can be used in place of almond flour.
- Use mild or regular curry powder if you don’t care for heat.
CHEF’S TIPS:
- The easiest way I have found to remove the tendon without destroying the delicate tender is to simply cut it out with kitchen shears.
- Hold the tip of the tendon with one hand and kitchen shears in the other.
- Run the open scissors along the tendon down to where it ends then snip it off.
- When coating the chicken tenders with the almond mixture, some of the egg can seep into the mixture, making it moist and clumpy. To prevent this, divide your almond coating mixture into portions. Use one portion at a time, and replace it with a fresh, dry portion from an untouched bowl as it becomes moist. This ensures a consistent and crispy coating.
MAKE-AHEAD:
- You can get all the breading station ingredients ready in pans or bowls up to the point of dredging the chicken. Cover and refrigerate. When you’re ready to bake, simply dredge and bake.
- To reheat cooked tenders, place them in a 350-degree F (175 C) oven until they reach an internal temperature of 165 degrees F (74 C).
FREEZER-FRIENDLY:
- Cooked tenders can be frozen in an airtight container for 2-3 months.
- Thaw in the refrigerator, then reheat in a 350-degree F (175 C) oven until heated through and crispy.
Nutrition Information
Calories: 1230kcal
Carbohydrates: 16g
Protein: 66g
Fat: 102g
Saturated Fat: 14g
Polyunsaturated Fat: 39g
Monounsaturated Fat: 17g
Trans Fat: 0.2g
Cholesterol: 273mg
Sodium: 834mg
Potassium: 934mg
Fiber: 7g
Sugar: 3g
Vitamin A: 505IU
Vitamin C: 9mg
Calcium: 175mg
Iron: 4mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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