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.

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

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