Almond Crusted Chicken Tenders
- 1 pound chicken tenders
- 3/4 cup almond meal
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Black pepper to taste
- 1 egg
- 1 egg white
- Chipotle Ketchup
- 1/2 cup homemade ketchup
- 1 tablespoon chipotle chiles in adobo sauce
Preheat oven to 425 degrees, line a baking sheet with foil and spray it with cooking spray.
In a shallow dish combine the almond meal, chili powder, salt, garlic powder, smoked paprika, and black pepper.
In a separate shallow dish whisk together the egg and egg white.
Dip each chicken tender in the egg wash until it is completely coated then place it in the almond meal mixture coating it completely.
Shake off any excess almond meal, then place it on the prepared baking sheet.
Repeat the process until all of the chicken tenders are coated.
Bake the chicken tenders for 14-16 minutes, flipping them over onto the other side halfway through the cooking time.
While the chicken is baking add the ketchup and tablespoon of chipotle chiles to a blender or food processor and puree until smooth.
Serve the baked chicken tenders immediately with the chipotle ketchup.