Almond~Coated Baked Chicken Tenders with Orange~Honey Dipping Sauce

Being a person who does not cook with deep fried oils, I will usually bake anything first! This is a fun recipe for lunch, weeknight suppers, or on weekends! I have even made them for appetizers.

You’ll need 3-4 pounds of fresh chicken tenders (white breast meat)-Note: You can purchase boneless/skinless chicken breasts and simply cut into large strips (normally that is what I do). Two well beaten eggs with two tablespoons of milk/cream/pinch of salt and black pepper and whisk well. Cut raw almonds into small pieces (I usually place them in a re-sealable bag and run a rolling pin over them several times to crush). Add almond pieces to a large plate and add 1/4 cup Panko (or bread crumbs) using a fork mix together. Coat both sides of the chicken strips in the egg wash and then coat in the panko/almond mixture. Repeat until you use all chicken tenders. Place them coated on a non stick baking sheet pan, drizzle with a little melted butter and place into a 400 F oven and bake 20 minutes.

For the Dipping Sauce: 1 whole orange for zest and juice put into a small bowl, add 3 tablespoons Pure Honey, a pinch of black pepper, stir well. Simple and flavorful. (I normally warm the dipping sauce in the microwave).

We just love these!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


12 thoughts on “Almond~Coated Baked Chicken Tenders with Orange~Honey Dipping Sauce

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