This recipe was included in one of my Top 5 blog posts ever! There's many reasons why it's so popular! It's super easy to fix, make ahead friendly, a HUGE people pleaser, and it's the best healthy alternative to fried chicken/chicken nuggets I know! It is definitely a family favorite here! So, I thought it was time to update it!
No changes to the recipe! I just wanted to split up the multiple recipes included in the prior post...and put it into a better format! Hope it helps!
A weakness of mine has ALWAYS been day old, cold fried chicken! Yep...weird I know! But it's true! My Mom can fry chicken better than anyone I know, better than ANY restaurant...the BEST! Every single year it is what I asked for as my birthday meal! And, I always had her sit aside a drumstick for me to have the next day. ;)
Somethings have changed...I don't cook or eat fried chicken like that very often anymore, but this is a fantastic alternative! It's much more guilt free, so super easy and the leftovers make for a great post workout snack!
It's a go-to for busy nights since you can make it ahead and pop it in the oven when you are ready, and it's done in 30 minutes!
Pairs well with Summer Succotash!
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What you need...
~2lbs. chicken breast tenders, or cut into strips
1 egg
3 tablespoons water
1 heaping tablespoon dijon mustard
1/2 cup unsalted almonds
1/2 cup almond flour (I use Bob's Red Mill)
1/2 cup Panko (optional)
olive oil cooking spray
foil
*If you are working around a nut allergy, you can use coconut flour and shredded unsweetened coconut instead!
Mix egg, water and dijon in a medium bowl. Add chicken and stir to coat evenly. (Sometimes I will cover and let hang out until I'm ready, allowing the chicken to soak up some of that yummy mustard, an hour or so).
Place almonds into the bowl of a food processor and pulse a few times until it's grainy, but not quite to the flour consistency. Stir in the almond flour/panko and pour out onto a large plate.
Line a baking sheet with foil and spray the foil with olive oil cooking spray. Preheat oven to 375F.
Dredge the chicken tenders in the almond mixture one at a time, pressing to make sure the flour adheres. Place them gently onto the lined baking sheet. Once you have all of them done, you can bake immediately, or cover and place into the fridge until you are ready to bake them!
I usually make them in the morning, so they bake during homework or baths!
Just before putting them into the oven, spray them liberally with cooking spray. Place into the oven and bake for 15 minutes, flip and return to oven for 15 minutes. Done!
Serve with Honey Mustard Dip Sauce...
1/4 cup dijon mustard
1/4 cup greek yogurt or organic sour cream
1/4 cup honey
Add to a jar an shake until well combined! (The kids love to do this part!)
*Warning - this stuff is addictive and pairs well with just about anything! We keep some around most of the time! It's great on ham and grilled chicken too! The kids LOAD it on!
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| Mix egg, water, dijon mustard and pour over chicken. |
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Place almonds, almond meal, salt & pepper into food processor and pulse to combine.
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