Carolyn's Dish / Chicken & Turkey / Mains / Sides & Salads
Almond Crusted Baked Chicken Tenders with Honey Chipotle Mustard and Buttery Leeks and Peas Recipe
Ingredients
- 2 pounds of chicken scaloppini or chicken tenders
- 1 cup rice flour ((or any flour))
- Salt and pepper for the chicken
- 2 cups almond flour (or panko or tiger nut flour if nut allergic)
- ½ cup medium finely chopped almonds (I do this in my food processor. You want this to resemble very coarse sand. Skip if nut allergic or use sesame seeds, hemp hearts, chopped sunflower seeds, or chopped pine nuts.)
- 1 ½ tbsp. paprika
- 1 tbsp. kosher salt or 1½ tsp. sea salt
- 1 tbsp. granulated garlic
- 1 tsp. granulated onion (or onion powder)
- 3-4 beaten eggs
- Cooking spray
- 2 tbsp. dijon mustard
- 2 tbs honey
- 2 tbs olive oil
- Small squeeze of lemon
- Big pinch of chipotle pwder
- 1-2 tsp. olive oil
- 1 leek, whites and light green parts only, sliced thinly
- 1/2 tsp kosher salt
- 2-3 cups frozen peas
- Pepper to taste
- 1-2 tbsp. unsalted butter, cut into pats
Instructions
- 1
If you are using chicken scaloppini, cut the chicken into fingers. If using tenders, leave them as is.
- 2
Preheat the oven to 400˚F. Line a baking tray with parchment paper and generously spray with oil.
- 3
Prepare a large piece of parchment paper as a work surface. Put chicken on one side, then the rice flour, a shallow bowl of beaten eggs in the centre.
- 4
In a bowl, mix together the almond flour, chopped almonds, paprika, salt, garlic, and onion. Pour this mixture onto the parchment (one side). Making an assembly line.
- 5
Season chicken with a little salt and pepper. Dredge lightly in the rice flour and shake off, then into beaten eggs, then dip and press in almond flour mixture.
- 6
Lay a piece of prepared chicken fingers on the oiled sheet and spray the tops with oil spray.
- 7
Bake for 10 minutes, flip and repeat.
- 8
Mix the mustard with the honey, oil, lemon and chipotle powder.
- 9
On a small pot or pan, heat oil.
- 10
Add leeks and salt and saute for 2-3 minutes.
- 11
Add frozen peas, saute until defrosted, hot, and softened, about 6-7 minutes. Season with pepper, toss.
- 12
Remove to a serving dish and top with butter.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
Frequently Asked Questions
How do I make Almond Crusted Baked Chicken Tenders with Honey Chipotle Mustard and Buttery Leeks and Peas?
This Almond Crusted Baked Chicken Tenders with Honey Chipotle Mustard and Buttery Leeks and Peas recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 22 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this almond crusted baked chicken tenders with honey chipotle mustard and buttery leeks and peas?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.