Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. If you're using whole almonds, pulse them in a food processor until they resemble fine crumbs. Be careful not to over-process into almond butter.
- In a shallow dish or pie plate, combine the finely ground almonds, gluten-free breadcrumbs, grated Parmesan cheese (if using), smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk everything together until well combined. This mixture will form the irresistible crunchy coating.1 cup finely ground almonds (almond flour or blanched ground almonds), 1/2 cup gluten-free breadcrumbs (made from gluten-free bread, toasted and processed), 1/4 cup grated Parmesan cheese, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- In a separate shallow dish or bowl, whisk together the two large eggs and two tablespoons of almond milk. This will create a smooth and effective binder for the almond coating to adhere to.2 large eggs, beaten, 2 tablespoons almond milk (or other milk of choice)
- Working with one chicken tender (or tofu tender) at a time, dip it into the egg wash, ensuring it's fully coated. Let any excess egg drip off. Then, transfer the coated tender to the almond and breadcrumb mixture. Press gently to ensure a generous and even coating on all sides. You can use your hands to pat the crumbs onto the tender, ensuring good coverage.1.5 pounds boneless, skinless chicken tenders (or firm tofu, cut into tenders)
- Place the coated tenders in a single layer on the prepared baking sheet. Ensure the tenders are not overlapping to allow for even cooking and maximum crispiness.
- Drizzle or lightly brush the tops of the coated tenders with olive oil or avocado oil. This helps achieve a beautiful golden-brown color and enhances the crispiness.2 tablespoons olive oil or avocado oil, for cooking
- Bake in the preheated oven for 15-20 minutes, flipping the tenders halfway through. The exact cooking time will depend on the thickness of your tenders and your oven. They are ready when they are golden brown, crispy, and the chicken is cooked through (internal temperature of 165°F or 74°C). If using tofu, bake until golden and firm.
- Once cooked, remove the Irresistible Gluten-Free Almond Crunch Tenders from the oven and let them rest for a minute or two. Serve hot with your favorite dipping sauces, such as honey mustard, a creamy sriracha mayo, or a fresh avocado ranch.
Notes
Storing Leftovers: Allow the tenders to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheating: Use an oven or toaster oven preheated to 375°F (190°C), reheating for 8-12 minutes until crispy. Freezing Uncooked Tenders: Prepare up to placing on the baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 2-3 months. Cook from frozen at 400°F (200°C) for 25-30 minutes. Freezing Cooked Tenders: Cool completely, freeze until firm on a baking sheet, then transfer to a freezer-safe container. Reheat using the oven method.
