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Almond Crusted Chicken Tenders with Charred Tomatoes and Spinach

Enjoy this crispy and gluten free alternative to traditional chicken tenders any night of the week. Crisped to juicy perfection and served with a simple sauce of tomatoes, olives, and spinach.

Gluten Free

2

Servings

15 Mins

Prep Time

13 Mins

Cook Time

Prep

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Prepare the Breading Station

Measure the almond flour into a shallow bowl and season with cayenne pepper. In a separate bowl, whisk the egg and set aside.

  • Almond Flour1 cup
  • Cayenne Pepper1 tsp.
  • Kosher Salt1 tsp.
  • Black Pepper10 turns
  • Egg(whisked)1
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Prepare the Tenders

Remove the excess fat and the tough tendon that runs down the inside of the chicken tender then season with black pepper.

  • Chicken Tender4
  • Black Pepper10 turns
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Bread the Tenders

Dip the tenders into the beaten egg and then into the seasoned almond flour. Make sure to thoroughly coat the tenders in almond flour. Set aside.

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Cooking Steps

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1. Add the Oil While Preheating the Cookware

Add the oil and preheat the pan to 390°F/ 200°C (medium- high).

  • High Heat Oil(grapeseed, vegetable, canola)½ cup
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2. Add and Begin Cooking the Tenders

Add 4 tenders and cook for 4- 5 minutes or until golden brown on the edges.

  • Chicken Tenders(breaded)4
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3. Flip and Finish Cooking the Tenders

Flip the tenders and cook for 5- 6 minutes or until golden brown on the edges. While they fry, prepare a tray or plate lined with paper towels.

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4. Remove the Tenders

Transfer the tenders to the lined plate or tray and set aside. If you have more chicken repeat the cooking steps. If not turn off the heat, drain the oil and wash the pan before continuing with the recipe.

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5. Add the Oil While Preheating the Cookware

Add the oil and preheat the pan to 435°F/ 225°C (high).

  • High Heat Oil(grapeseed, vegetable, canola)1 tsp.
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6. Add and Blister the Tomatoes

Stir in the tomatoes and char for 2 minutes without stirring.

  • Cherry Tomatoes(halved)1 cup
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7. Add the Remaining Ingredients and Finish the Sauce

Add the ingredients and cook for 1- 2 minutes or until the spinach has wilted.

  • Spinach3 cups
  • Black Olives(sliced)¼ cup
  • Kosher Salt1 pinch
  • Black Pepper10 turns
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8. Serve Immediately

Turn off the heat and serve the tenders with some of the spinach and tomato sauce either family style or on individual plates.

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