A quick and easy alternative to breaded, deep-fried chicken tenders.
Ingredients (bear with me– I’m not good at the whole measuring thing and prefer to eye my ingredient amounts):
- Nuts of your choice (I used almonds because that’s what I had on hand– but you can use any type that suits your fancy. Pecans are widely-used in restaurants).
- Grilled chicken breasts.
- Pepper, salt, garlic powder, onion powder.
Directions (again, nothing too scientific here):
- Put a few handfuls of almonds in my food processor until they are finely crumbled.
- Cut chicken breasts (as many as you want) into chicken-tender-size strips.
- Beat 1-2 eggs and dip the chicken strips into the beaten eggs (you could use egg whites only if you prefer).
- Dip the chicken strips into the crumbled almonds.
- Put the almond-coated strips in a greased baking dish, coat them generously with the spices, and bake them at 375 degrees F until their internal temperature is 165 degrees F (40 minutes for me– your baking time will depend on how thick you make your strips).