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Almond Crusted Chicken Tenders with Crunchy Slaw

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

For the chicken tenders:

  • 2 tbsp olive oil
  • 1 cup raw almonds
  • ½ cup coconut flakes
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ¾ tsp kosher salt
  • 1 egg
  • 1 ½ lb chicken tenders*
  • Ketchup for serving (optional)

For the slaw:

  • 4 cups thinly sliced veggies (cabbage, carrot, kale, etc…)
  • ½ cup chopped fresh cilantro or parsley
  • 2 tbsp apple cider vinegar
  • ½ tsp kosher salt

For the honey mustard**:

  • ¼ cup dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • *Or use chicken breast, sliced into tender-sized pieces. Ask your butcher to do this for you if they don’t sell tenders.
  • **Skip the honey mustard and use ketchup (or both)!

Items you can prep ahead (optional)

  • Make chicken coating
  • Prep the thinly sliced veggies

Instructions

  • Preheat the oven to 425F convection or 450F. Line a baking sheet with parchment paper. Drizzle with the olive oil and use a pastry brush or your fingers to spread it around to coat the parchment.
  • Add the almonds, coconut flakes, spices and salt to your blender and blend into a fine meal. Reserve a scant 1 cup and add the rest to a large plate or shallow bowl.
  • Add egg to another shallow bowl and whisk thoroughly. Dip the chicken in the egg (shake off any excess) and then into the almond coating. Use a spoon to roll/coat the tenders with the almond mixture. Transfer to the baking sheet and repeat with remaining chicken. Add more almond coating if you start running low.
  • Bake for 15-20 minutes, or until golden brown on the bottoms.
  • In a large bowl, add the vegetables and herbs and toss with vinegar and salt. Set aside.
  • In a small bowl, whisk together the honey mustard ingredients until combined.
  • Serve chicken tenders with slaw and honey mustard for dipping.

Notes

Substitutions:

  • To make vegetarian: substitute with tofu (drained and pressed) cut into long slabs (for dipping).
  • To make vegan: substitute maple syrup for honey.
  • Try it with flaky white fish (like cod) instead of chicken.
  • To make nut-free, try blending sunflower or pumpkin seeds with the coconut.
  • Add some roasted potatoes or sweet potatoes (cut into a “french fry” shape) to make it a heartier meal.

Storage:

  • Store leftovers in an airtight container in the fridge
    • Chicken tenders: up to 4 days
    • Slaw: up to 5 days
    • Honey mustard: up to 2 weeks
    • Leftover almond coating: store in the fridge for up to 2 weeks or freezer for up to 3 months

Leftovers + Repurposing:

  • Warm up the tenders in the microwave. Serve with slaw and mustard and/or ketchup.
  • Save any leftover almond coating to make another batch or try it with a flaky white fish!
  • Toast the almond coating in a pan with some oil until browned for a crunchy, salty, nutty topper for salads or bowls.