Makes: 2 servings
A healthier take on a kid-friendly classic! The panko/almond breading mixture gives the chicken a light yet satisfyingly crunchy texture.
chicken tenders, sliced into thin strips
raw, whole almonds
1. Place the chicken tenders in a medium bowl. Pour the buttermilk over the chicken and stir to coat.
While the chicken soaks, preheat the oven to 400°F and spray a baking sheet with nonstick cooking spray.
Place the almonds in the blender or food processor and pulse until coarse crumbs are formed. Add the Panko bread crumbs and the kosher salt and pulse once more to combine.
2. Pour the crumbs into a shallow dish. One piece at a time take the chicken from the buttermilk, shake off any excess buttermilk, and then place it in the crumb mixture to coat.
3. Place the chicken in a single layer on the prepared baking sheet. Bake for 15 minutes, flip the pieces and bake for 15 more minutes.
4. Serve the chicken fingers with your preferred dipping sauces. We like to go for a few small dollups of the classics: ketchup, mustard & ranch dressing.