Who doesn’t love a chicken tender?! I used to pretend I was making them “for the kids” all while plotting how delicious they were going to be on my salad or dipped into something fabulous. But, chicken tenders, fingers, nuggets or whatever ya want to call them are usually over-breaded and fried in yucky fats when eaten out — and not much better for you when baked from those bags from the freezer section.
My recipe for Baked Turmeric Almond Chicken Tenders uses fresh chicken breast coated in almond meal for satisfying crunch! The golden color comes from turmeric, a spice beloved not just for it’s hue but also amazing health benefits — I’ve blogged about that a million times. By using almond meal (along with coconut flour for the pre-egg dusting), I’ve kept this recipe gluten-free and paleo-friendly! Read on to get the recipe!
It takes about 10 minutes to slice up chicken breast into strips and process through the coconut flour, egg bath and almond crust steps, then 20 minutes of bake time. To prevent sticky fingers, always use one hand for handling wet and the other hand for dealing with dry.
For a quick weeknight dinner, we enjoyed our Baked Turmeric Almond Chicken Tenders with roasted broccoli and our favorite Paleo barbeque sauce. These tenders are also awesome in wraps, on salad and even eaten as cold leftovers the next morning!
How many lifetime chicken tenders do you estimate your family has eaten over a year or a lifetime?! Are you a turmeric fan? Do you have a trick for keeping your nails and fingertips from turning yellow when working with it?! Please share in the comments, XOXO — Jennifer