Crunchy Nut Encrusted Chicken Tenders

I love chicken tenders. I am not ashamed to admit that on the rare occasion that I eat fast food, I always go for the chicken tender. Not sure why, but I do. I love the crunchiness of the outside and the piping hot chicken on the inside. And I love dipping anything in a mixture of yellow mustard and ketchup. Or bbq sauce.

So when I saw Michelle post these crunchy nut encrusted chicken tenders I knew I had to make them. What a great way to get my chicken tender fix in a healthier manner! Not only do they use ground up nuts for the coating, they’re baked not fried. Anything you make at home is going to be MUCH better for you than something from a fast food chain.

I just used the ingredients I had on hand and they came out great. I had a pretty big thing of chicken tender meat, so Hubby and I enjoyed these for a couple days in our lunches too.

I always always toast nuts before using them in any recipe. It’s just a habit, but I love how it brings out the nuttiness of nuts more so than just using raw nuts.

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Crunchy Nut Encrusted Chicken Tenders

These chicken tenders are crusted with a variety of nuts instead of breadcrumbs!

Yield: Serves 6-8

Ingredients:

2 lb chicken tenders
2 cups nuts (any variety), toasted
4 Tbsp dijon mustard
2 Tbsp horseradish mustard
2 Tbsp whole-grain mustard
4 tsp yellow mustard
2 Tbsp smoked paprika
1 Tbsp worcestshire sauce
2 Tbsp water

Directions:

Preheat oven to 350. Line a pan with foil and place a cooling rack on top of the foil.

Rinse chicken and pat dry.

Pulse nuts in food processor until they resemble course bread crumbs. Be sure not to process too much, so you don't make a nut butter.

Combine the remaining ingredients in a shallow dish.

Dredge the chicken tenders through the mustard mixture, then coat with nut crumbs. Place on cooling rack (using a cooling rack will result in a crispy chicken tender). Repeat until all chicken tenders are coated.

Place pan of tenders in the oven for 15 minutes. Flip tenders and cook for an additional 15 minutes.

Recipe adapted from Fun and Fearless in Beantown

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8 Responses to “Cilantro Chicken Burgers”

  1. #
    1
    Jenny — March 19, 2010 at 12:09 pm

    I’m planning to make these tonight! They sound so good!

  2. #
    2
    Momma Bean — March 19, 2010 at 12:19 pm

    I love anything with cilantro in it! Thanks!

  3. #
    3
    Brisbane Baker — March 19, 2010 at 12:37 pm

    WOW, what a great combo! I will definitely be trying these some time soon!

    Check me out!

    http://www.brisbanebaker.blogspot.com

  4. #
    4
    yumventures — March 19, 2010 at 1:00 pm

    I love Cara’s blog too! These look delish, I love the drunken peppers too!

  5. #
    5
    Cara — March 19, 2010 at 3:22 pm

    Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!

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    6
    Suzi — March 27, 2010 at 1:46 pm

    These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!

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    Jen — March 28, 2010 at 4:01 am

    Suzi,

    The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.

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    aimeeher — April 1, 2010 at 7:24 am

    I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?

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