Chicken Tenders

I used the tried and true “fried chicken” method to make these chicken tenders. This process is a bit time consuming and perhaps a bit messy but the end result was totally worth it. You can make a bunch of these ahead of time and freeze them for an easy meal. I like to have these around for snacks too.



Boneless skinless chicken breasts
Almond meal
Parmesan cheese
Salt and pepper

I didn’t list exact measurements because this can vary depending on how many you want to make. I started with boneless skinless chicken breasts and cut them into large strips. Season the strips with salt and pepper, you can get creative here with extra spices if you wish.

If you want to make a whole bunch and freeze them I would fry them then cool on a rack then pop them into the freezer. They will be ready to finish in a 400 degree oven for 15 minutes. I used some barbecue dry rub on mine. In a shallow bowl combine equal parts almond meal and parmesan cheese mix until combined. In another shallow bowl crack and beat your eggs I always use a minimum of 2 eggs, but again, depending on how many you make will vary this number. You need enough egg to coat all of the chicken tenders. One at a time dip the chicken tenders in the egg mixture then into the almond/parmesan mixture and coat evenly. I fried these first then finished them in a 400 degree oven for about 10 min or until no longer pink.


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