They are easy to make and are incredibly flavorful, with or without the dipping sauce. Chicken tenders are like magic. You take the blandest of meats - chicken breast - coat it in a tasty coating, bake or fry, and you’ve got yourself a tasty, crispy delicacy! This is an easy recipe - for sure, easier than deep-frying (though perhaps not as easy as these grilled tenders). Coat the chicken pieces in seasoned almond flour, bake them for 15 minutes in a 450°F oven, then briefly broil to brown them.
Storing Leftovers
You can keep the leftovers for up to 4 days in an airtight container in the fridge. The almond flour coating will lose its crispness, but you can get some of it back by reheating them in a 350°F oven for about 15 minutes or until heated through.
For the Dipping Sauce:
Mayonnaise: I like to use avocado oil mayonnaise. Dijon mustard: Dijon is creamier and less vinegary than yellow mustard. Unsweetened ketchup: Traditional ketchup is quite sugary, so I prefer unsweetened ketchup. To season: Kosher salt, black pepper, and garlic powder.
For the Chicken:
Avocado oil spray: I use it both for the pan and to spray the chicken pieces before I bake them. Coating: A creamy coating of mayonnaise and Dijon mustard, followed by a crispy coating of almond meal and grated (not shredded) parmesan. To season: Kosher salt, black pepper, garlic powder, dried thyme, and cayenne pepper. Raw chicken tenders: 1 pound, which is about 8 pieces.
Your first step is to mix the dipping sauce ingredients. Then, set it aside. Coat the chicken pieces in a mixture of mayonnaise, Dijon, and spices. Place the tenders on a greased roasting rack fitted into a rimmed, broiler-safe baking sheet. Spray them with oil. Bake the tenders for 15 minutes at 450°F, then briefly place them under the broiler to get them browned. Serve them with the dipping sauce. They’re also good with salads, including Israeli salad, creamy cucumber salad, and homemade coleslaw.
Recipe Card
