Almond Crusted Chicken Tenders with Charred Tomatoes and Spinach

This crispy gluten free chicken tenders will make you wonder why you haven't switch to almond flour for breading before. Crisped to perfection with a simple garnish to please anyone and everyone.



15 Mins

Prep Time

13 Mins

Cook Time


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Prepare the Breading Station

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

  • Almond Flour1 cup
  • Cayenne Pepper1 tsp.
  • Kosher Salt1 tsp.
  • Black Pepper10 turns
  • Eggs(beaten)1

Prepare and Bread the Tenders

Remove the excess fat and the tough tendon from the tenders. Dip the tenders into the beaten egg and then into the seasoned almond flour. Make sure to cake enough almond flour on the tenders and set aside.

  • Chicken Tenders4

Cooking Steps

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1. Add the Oil While Preheating the Pan

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

  • High Heat Oil(grapeseed, vegetable, canola)¼ cup

2. Cook the Tenders

Lower the temperature to 375°F/ 190°F (medium-high) then add 4-5 tenders to the hot oil making sure not to overcrowd. Fry for 5 minutes on each side or until the almond flour turns golden brown on both sides.

  • Chicken Tenders(breaded)4

3. Remove the Tender

Carefully transfer the chicken to a paper towel lined tray. Make sure your oil is at the right temperature before adding another batch of chicken. If needed, return to 390°F/ 200°C (high) to reheat the oil. Repeat cooking steps 1 & 2 until all of the chicken is cooked. Once all tenders are cooked, drain the excess oil and wipe the pan clean.

4. Add the Oil While Preheating the Pan

Add the oil to the clean wiped pan and then set the temperature to 435°F/ 225°C (high).

  • High Heat Oil(grapeseed, vegetable, canola)1 tsp.

5. Add and Blister the Tomatoes

Add the tomatoes and cooked them for 2 minutes or until they look charred. It is best to keep as undistrubed as possible to ensure a nice dark color.

  • Cherry Tomatoes(halved)1 cup

6. Add the Remaining Ingredients and Finish the Sauce

Add the spinach and seasoning, then lower the temperature to 230°F/ 110°C (medium-low) and cook for 30 seconds or until the spinach is wilted but not fully cooked.

  • Spinach3 cups
  • Black Olives(sliced)¼ cup
  • Kosher Salt1 pinch
  • Black Pepper10 turns

7. Serve Immediately

Serve the crispy tenders with some of the spinach and tomato garnish and enjoy!.