Panko And Almond Crusted Chicken Tenders

panko and almond crusted chicken tenders

Whether feeding a crowd or serving dinner for two, adults as well as children will love these double breaded crispy chicken tenders made with Japanese Panko and almond flour that seals in all their natural juices. One bite of these crunchy, flavorful chicken tenders will have you going back for more.

Breaded chicken cutlets or schnitzels, as they are referred to in much of the world, are a favorite weeknight meal in our house because they are quick and easy to prepare. While shopping for dinner recently, instead of buying the usual boneless, skinless chicken breasts, I decided to try some fresh chicken tenderloins for a change. Crispy chicken tenders are a family favorite in most homes yet something I had only had at fast food restaurants on occasion. I decided to prepare my chicken tenders using a double breading process. They were twice breaded, once in almond flour, for a nutty flavory, and a second time in light, flaky Japanese Panko breadcrumbs. They were then quickly pan fried and finished in the oven. The end result was the juiciest, crisp and crunchy chicken breast meat we had ever had. I served them along with a spicy sriracha dipping sauce but your favorite ranch or bleu cheese dressing, buffalo or marinara sauce would be great as well. Double breading with almond flour and Panko is definitely something you must try.

Panko And Almond Crusted Chicken Tenders

panko and almond crusted chicken tenders
Panko And Almond Crusted Chicken Tenders With Italian Green Bean Salad

Serves 2, adjust the recipe accordingly

Preheat the oven to 350 degrees.

  • 1/2 to 3/4 lb. chicken tenderloins (about 6 pieces, depending on size)
  • 2 eggs, beaten
  • salt, pepper, garlic powder and onion powder, to taste
  • flour for dusting, I use Wondra
  • 1/2 c. almond flour
  • 1/2 c. Panko Japanese style breadcrumbs, more or less
  • peanut or vegetable oil, amount depending on the size of the sauté pan

Put a rack on top of a baking sheet lined with foil and set aside. Place the almond flour, beaten egg and breadcrumbs in three separate bowls. Liberally season the chicken with salt, pepper, garlic powder and onion powder then lightly dust with flour, shaking off any excess. Dip each chicken tender into the beaten eggs and let the excess run back into the bowl. Dredge each chicken tender in the almond flour, place on rack and continue with the rest of the tenders. Now start the second breading, dipping each tender into the beaten egg, letting excess drip back into the bowl then roll the tenders in the breadcrumbs, pressing so they stick.

Heat about a half inch of oil in a large sauté pan over medium heat. When the oil is hot, carefully add the chicken pieces. The chicken should sizzle as soon as it touches the pan. Cook until golden on both sides. Place on rack on the prepared baking sheet and place in the oven until the internal temperature has reach 165 degrees for fully cooked chicken. Place on paper towels and let rest for 5 minutes then serve.

Seasoning the chicken liberally before adding the coating, ensures flavorful chicken.

Do not skip dusting the chicken with flour (I use Wondra) before dipping into the eggs as it gives the egg something to stick to and ensures moist and juicy chicken.

You can make the chicken tenders gluten free by using gluten free Panko breadcrumbs and flour along with the almond flour.

Panko breadcrumbs are lighter and crispier than regular breadcrumbs but they may be substituted…the breading will just not be as crisp.

I didn’t use almond flour for dietary reasons but instead for the nutty taste and texture it adds to the chicken.

The crunch that the almond flour adds is similar to that of finely ground cornmeal that is often used to bread chicken and fish.

The combination of almond flour and Japanese Panko breadcrumbs give the chicken tenders a nice thick coating that seals in the juices and gets crispy when pan fried.

The Cook’s Notes


There is no need to go to a restaurant the next time you want fried chicken when you can make crowd pleasing, crispy, juicy and flavorful chicken at home. Dunked into your favorite dipping sauce, these chicken tenders are prefect any time of the year. Whether you serve them at a backyard summer party, for dinner or an afternoon lunch with your children, I think they will be a hit.

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41 thoughts on “Panko And Almond Crusted Chicken Tenders

  1. Sounds wonderful Karen, kid and adult friendly! Approximately how long did you bake them after browning? I realize time varies due to thickness of chicken and ovens, but just a ball park figure? Thanks

    1. Hi Angie, as you say it does depend on the thickness of the chicken. Average size tenders probably can be cooked totally in the pan but I had two tenders that were thicker than the others and needed 3 to 5 minutes in the oven…that is probably the longest any would take to reach 165. I’m a firm believer in having an instant read thermometer handy when cooking chicken. Thank you for your nice compliment. 😊

  2. Nice coating! Too often food that’s bread and fried has kind of a blah tasting coating. But you’ve solved that problem. Great idea to use Panko bread crumbs (and the almond flour) — gotta try that. Thanks!

  3. I already know how delicious this chicken is, because I had to grind some almonds a while back for something, had some leftover, and decided to use them to bread chicken. I didn’t like them on their own, but I loved them mixed with cracker crumbs. Panko would be such a clear step up from that. I love it!

  4. Excellent, Karen; I love using panko bread crumbs to crumb fish, chicken, and steak. I love the crunch, which is different and better than traditional bread crumbs.

  5. Your double-coated tenders look so delicious, Karen! The almond flour is such a great twist and I love using panko crumbs for crunch. Can’t wait to try them!

  6. This is one of my favorite ways to coat chicken. I love the crust while leaving the chicken so moist and tender. Perfect with veggies or a salad.

  7. These look fabulous. And I love the whole meal! I’ve started getting into breading more. I don’t know why I have never done it. Messy? Too much work? I have no idea, but panko is so handy!!! thanks!

  8. They look delicious, Karen! Great using almond flour with the panko, will have to try that. A good crispy crust on chicken tenders, perfect!

  9. These chicken tenders look so good, Karen!! They would be perfect anytime of the year, any day of the week. I really like how you quickly shallow fry then bake them to get that beautiful golden and crispy coating.

  10. Great timing on this recipe. We have quite a crowd “descending on us” over the upcoming holiday. Multiple celebrations and a variety of ages and lunch, dinner and in-between. I will serve thereat least once! I know my crowd! 🙂

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