Chicken Tenders. Chicken Fingers. Whatever you wanna call it, I LOVE them.
I created this recipe to find a healthier option. Most chicken tenders are breaded & fried. I’ve seen recipes which are oven baked, but the crust of the tender is covered in breadcrumbs, eggs and cheese. No thanks.
I’ve been eating a lot of hickory smoked almonds lately. It’s the perfect combo of smokey & salty. Did you know if you’ve got a food processor or a good blender, you can grind nuts so they have a consistency of breadcrumbs? It’s true!
I made these chicken tenders for dinner, but I think they would be a great appetizer for a holiday party! I threw in some fresh rosemary, which is a perfect herb for the holiday season. Have some dipper options, like bbq sauce or honey mustard, and you’ll be all set!
I added about 1/4 cup of panko bread crumbs, but if you can’t find panko or wanting a gluten-free recipe, just cut them from the recipe.
Smoked Almond & Rosemary Chicken Tenders
- 1 cup smoked almonds
- 1/4 panko bread crumbs (optional)
- 2 tbsp rosemary, chopped
- Salt & Pepper
- 1/4 cup buttermilk
- 2 tbsp Dijon mustard
- 8 chicken tenders
- Cooking Spray
- In a food processor (or strong blender), put in almonds. Grind until the texture is very fine, like breadcrumbs. Heat skillet to medium heat and toast panko until it’s slighty brown. In a shallow dish, combine bread crumbs, almonds and rosemary. Mix well.
- In a bowl, stir buttermilk, Dijon mustard, salt & pepper. Dip chicken one by one into the butter milk and then into the almond coating. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 15 minutes or until chicken is done. Garnish with rosemary leaves, if desired.