STEP 1.With a mallet, pound chicken between plastic wrap or wax paper to make uniformly thin. I like to use a zippered gallon-size plastic bag to avoid any projectile pieces of chicken.
STEP 2.Set up a dipping operation. Start by putting the flour, salt, and pepper into a shallow container.
STEP 3.Mix eggs well with a fork and put them into another shallow container. Combine breadcrumbs and almonds in a third shallow container.
STEP 4.Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.
STEP 5.Sauté in a frying pan with 1-2 tablespoons avocado or olive oil. Brown briefly for about 2-3 minutes per side. Do not crowd the pan for the best results. Better to do two batches, using remaining oil for the second batch.
STEP 6.Place browned tenders into a greased baking dish large enough for all fillets to fit in one layer.
STEP 7.Bake at 375˚F for 15 minutes until baked through. (165˚ internal temperature).
Nutrition value
747
calories per serving
55 g Fat35 g Protein28 g Carbs7 g FiberOther
Current Totals
Fat
55g
Protein
35g
Carbs
28g
Fiber
7g
MacroNutrients
Carbs
28g
Protein
35g
Fiber
7g
Fats
Fat
55g
Vitamins & Minerals
Calcium
177mg
Iron
5mg
Vitamin A
0mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
11mg
Vitamin B6
< 1mg
Vitamin B9
34mcg
Vitamin B12
< 1mcg
Vitamin C
< 1mg
Vitamin E
13mg
Copper
< 1mcg
Magnesium
164mg
Manganese
1mg
Phosphorus
462mg
Selenium
34mcg
Zinc
4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment