Almond Dijon Baked Chicken Fingers
Prep time
Cook time
Total time
  • 1.5 lbs boneless skinless chicken tenders or breasts cut into tenders
  • 1¼ cups almond meal
  • 1 tbsp garlic powder
  • ¾ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 eggs, large
  • 2 tbsp dijon mustard
  • Cooking spray
For Honey Mustard Aioli
  • ¾ cup mayonnaise
  • 3 tbsp whole grain mustard
  • 2 teaspoons minced garlic
  • 1 tbsp honey
  1. Preheat oven to 450 F degrees. Line large baking sheet with a baking rack and spray well with cooking spray. Set aside.
  2. In a medium sized bowl, mix almond meal, garlic powder, and salt and pepper. In another small bowl, whisk the eggs and dijon.
  3. Pat chicken tenders dry with paper towel. If using whole chicken breast, cut into strips.
  4. Dip each strip into the egg and dijon mixture, coat completely in almond mixture and place on prepared baking sheet. Bake for 10 minutes on one side, flip and bake for another 12-15 minutes or until golden brown. Serve hot with ketchup or the Honey Mustard Aioli.
For Honey Mustard Aioli
  1. Whisk all four ingredients together in a small bowl.
Recipe by My Modern Cookery at