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Homemade Buttermilk Almond Crusted Chicken Fingers. photo
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Buttermilk Almond Crusted Chicken Fingers.

Tender chicken tenders marinated in buttermilk and baked with a crunchy almond-panko crust.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 2 servings

Ingredients

  • 1 pound boneless skinless chicken tenders
  • 2 1/2 cups buttermilk
  • 1 cup almond meal
  • 3/4 cup whole wheat panko breadcrumbs
  • 1/4 cup whole wheat pastry flour or all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika

Instructions

  • Place the chicken tenders in a baking dish and pour the buttermilk over them to fully coat; refrigerate and soak for 4–6 hours or overnight.
  • Preheat the oven to 450°F (230°C). Line a baking sheet with foil and set a wire rack on top, then lightly spray the rack with nonstick spray.
  • In a large bowl, mix together the almond meal, whole wheat panko, flour, salt, pepper, and smoked paprika until evenly combined.
  • Remove each chicken tender from the buttermilk, allowing excess to drip off, then press into the almond-panko mixture to coat thoroughly. Place coated tenders on the prepared wire rack.
  • Lightly mist each coated chicken tender with olive oil or nonstick spray to promote browning.
  • Bake for 12 minutes, then carefully flip each tender, mist again, and bake for an additional 12–13 minutes until the crust is golden and the chicken reaches 165°F (74°C).
  • Let the chicken rest for a few minutes before serving to help the crust set.

Equipment

  • Baking Sheet
  • Wire Rack
  • Large Bowl
  • Baking Dish
  • Measuring Cups and Spoons
  • nonstick spray or oil mister

Notes

  • Soaking in buttermilk tenderizes the chicken and helps the coating adhere.
  • A wire rack keeps the crust crispy on all sides.
  • Light oil misting encourages even browning.