Crunchy Almond-Crusted Chicken Tenders with Avocado Lime Gremolata

These almond‑crusted chicken tenders boast a buttery, crunchy coating that’s almost movie‑star ready. Served with a bright avocado‑lime gremolata, they deliver a savory‑sweet explosion in every bite. Perfect for a 30‑minute weeknight dinner that feels gourmet yet requires minimal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless skinless chicken tenders (≈500 g)
• 1 cup almond flour
• ½ cup panko breadcrumbs
• 1 tsp smoked paprika
• ¼ tsp garlic powder
• pinch salt & pepper
• 1 large egg, lightly beaten
• 1 tbsp olive oil (for coating)
• 1 ripe avocado
• 1 lime (zest & 2 tbsp juice)
• ¼ cup fresh cilantro, finely chopped
• 1 tbsp olive oil (for gremolata)
• fresh lime wedges for serving

Instructions

1. Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
2. In a shallow dish combine almond flour, panko, smoked paprika, garlic powder, salt & pepper; set aside.
3. Whisk the egg in a second dish; reserve the remaining egg.
4. Pat the chicken tenders dry with paper towels; dip each in the egg wash, then coat completely with the almond‑breadcrumb mixture, pressing to adhere.
5. Heat 1 tbsp olive oil in an oven‑safe skillet over medium‑high heat; sear the tenders for 2–3 min on each side until golden brown.
6. Transfer the skillet (or the pan if using a non‑stick sheet) to the preheated oven and bake for 8–10 min or until the internal temperature reaches 165 °F.
7. Meanwhile, mash the avocado in a bowl; stir in lime zest, lime juice, cilantro and 1 tbsp olive oil. Season with salt & pepper to taste.
8. Serve the hot tenders topped with a generous spoonful of avocado‑lime gremolata and a wedge of lime on the side.

Chef's Note

To keep the coating extra crisp, lightly spray the baked tenders with a fine mist of oil just before serving.

Make-Ahead Tips

You can marinate the chicken in the almond‑breadcrumb mix up to 2 hours ahead, but bake fresh for best texture.

Substitutions

Use gluten‑free breadcrumbs or crushed nuts for a nut‑free version. For a vegan option, replace chicken with thick cashew‑stuffed tofu slices.