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Almond Parmesan Crusted Chicken Tenders

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Almond Parmesan Crusted  Chicken Tenders-7t

My kids go nuts when I make them homemade chicken tenders.  I have a great recipe in my cookbook that we make often on page 76 that is a staple in our house.  With back to school season here, I am always looking for quick and simple dinners!

I was playing around with another version this week that I call Almond Parmesan Crusted Chicken Tenders.  I use ground almonds also called almond meal as the main coating along with Parmesan Cheese, salt and pepper.   They could not be easier to prepare, and chicken tenders cook up quickly in a nice hot skillet.  There’s no flour, no double dipping with messy fingers which is always a plus 🙂


This recipe is gluten free too!

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Start by mixing your almond meal, Parmesan, salt and pepper.  Place onto a plate or shallow bowl.

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Coat both sides of the chicken tenders in the almond coating.

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A nice and light coating does the trick.

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Place your coated chicken pieces in a nice hot saute pan with olive oil.

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A good 3 minutes each side, until golden and beautiful!

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Place in a serving basket lined with parchment paper with your favorite dips.  Enjoy!

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Almond Parmesan Crusted Chicken Tenders


  • 3 tablespoons extra virgin olive oil
  • 1 pound chicken tenders
  • 1 1/2 cups ground almonds or almond meal
  • 1/4 cup fresh grated Parmesan Cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Heat olive oil in a large skillet over medium heat.
  2. Place ground almonds, Parmesan, salt and pepper into a shallow dish, stirring to combine.  (If you have whole almonds on hand like we did, you can grind them in a powerful blender.  We used our Blendtec.)
  3. Place coated chicken strips into hot saute pan. Cook each side for about 3 minutes, until cooked through and browned. Remove strips from skillet and let cool on a baking rack or paper towel lined plate. Serve warm with your favorite chicken strip dips. My boys enjoy ketchup, yogurt Ranch, mustard and honey.

Makes 8 Servings

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67 Responses | Comments RSS

  1. 51
    Megan says:

    These were great. I used almond flour, grated Parmesan cheese, lawrys seasoning salt and pepper. I coated the tenders and fries in my small deep fryer with peanut oil for about 5 min per 3 tender batch and they turned out perfect, and very yummy. A definite keeper

  2. 52
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  6. 56

    […] Monday: Almond Parmesan Crusted Chicken Tenders […]

  7. 57
    Christine says:

    Hi! Tried this recipe tonight as I have recently started an SCD diet and these were amazing! Added a bit of extra cheese plus shredded coconut and in no time they had been eaten, left wanting more. Thanks for sharing your recipe!

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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