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Preheat oven to 350F degrees
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Lay parchment paper on a baking sheet. Drizzle with 1 T olive oil.
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In a small bowl, combine dry ingredients. In another small bowl, beat eggs.
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Dip each chicken tender in the egg and then coat with the almond mixture. Lay on baking sheet.
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When all of the chicken tenders are coated and on the baking sheet, drizzle with remaining olive oil.
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Bake for 25 minutes. Flip and bake for another 25 minutes. Broil for 2 minutes on high to crisp.
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Serve hot with my
Remoulade Sauce for dipping!