I feel like I have been having really great luck with meals, recipes, and food prep lately.
Regardless these tenders are a hit in our home. I don’t care if you’re 4 or 44, chicken tenders are amazing.
However, a lot of times with chicken tenders you’re getting a lot of flavor with a side of mystery meat, and potential use of hydrogenated oil. And while those things may be declious (especially after a few beers) these are a bit of an updated version.
These bad boys are baked, and coated with almond meal. To be fair you can also use panko, homemade bread crumbs, store bought bread crumbs etc.
I like this version because it is a sneaky way to ad a bit more nutrient density. You really don’t taste the almond meal/nutty flavor, it really just adds texture.
Baked Chicken Tenders
2 lbs Chicken Tender strips
1 cup Ground Almond Meal
2 eggs, beaten
Salt and pepper to taste
Preheat oven to 350
Place almond meal in a bowl
In a another bowl crack your eggs, and whisk them.
Season the chicken with salt and pepper then, dip each one in the egg wash, then in the almond meal. Then place on a baking sheet lined with parchment paper.
Bake on 350 for 12-16 minutes, until internal temperature reads 165
By the way, what’s the best condiment to dip tenders in?!?
1/2 TBS Black Pepper
2 1/2 TBS Parsley Flakes
1 TBS Garlic Salt
3/4 tsp Kosher Salt
1/2 TBS Garlic Powder
1 1/2 TBS onion powder
3/4 tsp Dill Weed
Plain Greek yogurts
Juice from 1/2 lemon
Place all dry ingredients in an empty spice/shaker bottle (recycling at its finest friends!)
Keep the ranch dry mix on hand to use as needed.
When you’re ready to make this recipe use 1-2 Tbsp of the dry mix and mix it in with Greek yogurt.
I like to do this. Pat will never give up on Hidden Valley. So you win some and lose some. You can also add sriracha for a “spicy ranch” too.
Honestly we love these tenders, they have been making a lot of appearances recently in our weekly line up. They are easy enough to make a big batch and he beginning of the week, or in the middle of the week.