Whether you dip the tenders in a homemade honey mustard, enjoy them naked (not while naked, I meant without any sauce ;)), or tossed with greens and veggies, I think you’ll love this super easy recipe as much as I do.
In a medium-size bowl, whisk together the almond flour, breadcrumbs, salt and pepper. In a separate bowl, whisk the two eggs.
Dip the chicken strips/tenders, a few at a time, into the egg, and then transfer the strips/tenders into the almond flour mixture, flipping the chicken a few times so the mixture evenly coats the strips/tenders. Gently shake the chicken before placing the strips/tenders on the baking sheet.
Place the coated strips/tenders on a baking sheet or baking stone. Lightly spray the chicken tenders with the oil.
Bake the strips/tenders for 13 minutes. Then remove the tenders from the oven and carefully flip the tenders over with tongs. Lightly spray the flipped tenders with the oil. Return the strips/tenders to the oven and bake for 10 minutes, until the chicken is cooked through. The amount of time required to cook the tenders once they're flipped will vary depending on the thickness and size of the strips/tenders. I recommend cutting the thickest strip/tender to make sure it's cooked through, or use a meat thermometer (165F).
Enjoy the tenders fresh from the oven, or store them in the fridge for 3-4 days, or freeze for up to 3 months.