Almond Chicken Tenderloins

/2 cup almond flour
1/2 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian seasoning
1/2 tsp. freshly ground black pepper
1 1/2 pound chicken tenders
1 1/2 tsps. kosher salt
8 Tbls. butter
4 Tbls. extra virgin olive oil
1/2 cup sliced almonds
Juice of 1 lemon
3 Tbls. Chopped parsley or spring onions for garnish

On a plate, stir together both flours, the garlic powder, onion powder, Italian seasoning and pepper.

Season the tenders with the salt, then coat evenly in the flour mixture, pressing to help adhere.  Set aside in a single layer.

In a large, heavy skillet, heat 2 tablespoons of the butter and 2 tablespoons of the oil over medium-high heat.  When sizzling, add half of the tenders in a single layer, taking car to not crowd them in the pan. Cook until golden brown on the bottom, flip once with tongs, and cook the other side until golden brown and the chicken is cooked through, about 3 minutes per side.  Watch them carefully because they can scorch easily.  Transfer to a serving platter and tent with foil to deep them warm.

Wipe out the skillet if any of the flour mixture has scorched.

Repeat with 2 tablespoons butter, the remaining 2 tablespoons oil, and the remaining chicken.  Transfer to the platter.  Wipe out the skillet.

Melt the remaining 4 tablespoons butter in the skillet over medium heat.  When the butter is foaming, stir in the almonds and cook until golden, stirring often, about 30 seconds.  Remove from the heat and add the lemon juice.  Pour over the chicken.

Sprinkle the parsley or spring onions over the top and serve warm.

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