Ingredients
Scale
- 1 1/2 cups almond flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 cup grated Parmesan (optional)
- Trimmed chicken tenders (or chicken breasts cut into strips)
- 2–3 eggs, beaten
- 2–3 tbsp neutral oil (for pan-frying)
Instructions
- Preheat oven to 400°F (if baking).
- In a bowl, season almond flour with salt, pepper, garlic powder, and smoked paprika.
- Dredge chicken in beaten eggs, then coat with the almond flour mixture.
- For baking, place tenders on a wire rack set over a rimmed baking sheet and bake for 15-18 minutes, flipping halfway through.
- For pan-frying, heat oil to medium-high, cook tenders for 3-4 minutes on each side until internal temperature reaches 165°F.
Notes
Pat chicken dry and chill for 10 minutes after breading to enhance crispness. Use blanched superfine almond flour for best results.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 tenders
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 165mg