Almond-Crusted Chicken Tenders
Photo via Pexels
Swapping breadcrumbs for almond flour gives these chicken tenders a golden, nutty crust that crisps up beautifully in the oven - no frying and no grains. A little chickpea flour helps the coating cling, and paprika gives it colour and gentle warmth. They are a firm family favourite and happen to be naturally low in refined carbs.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for almond flour - we add the cheapest by default.
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Choose a product for chickpea (gram) flour - we add the cheapest by default.
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Choose a product for paprika - we add the cheapest by default.
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Local shop600g chicken breast, cut into strips
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Local shop2 eggs, beaten
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Local shop1 tsp garlic powder
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 35 minutes from start to finish.
Heat the oven to 210C / 190C fan and line a baking tray with parchment.
Mix the almond flour, chickpea flour, paprika, garlic powder and a good pinch of salt and pepper on a plate.
Beat the eggs in a shallow bowl.
Dip each chicken strip first in the egg, then press firmly into the almond coating so it clings all over.
Lay the tenders on the tray, drizzle lightly with olive oil, and bake for 18-20 minutes, turning once, until golden and cooked through.
Rest for a couple of minutes, then serve with a big salad or green vegetables.
Nutrition
Estimated per serving
Cook's tip
With no breadcrumbs, these keep the refined carbs low - a good fit for a blood-sugar-friendly plate. For extra crunch, spread the coated tenders out well so hot air can circulate around each one.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Blood-Sugar-Friendly describes a lower-sugar, lower-refined-carbohydrate way of cooking. It is a food style, not medical advice - please speak to a qualified professional about your own diet.