Nut Coated Chicken Tenders
- 20 minutes total
- 3 ingredients
- Update Ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 3/4 cup Diamond of California Ranch Nut Coatings
- 1 1/2lb chicken (12 count of tenders or 1 1/2lbs Chicken breasts
- 1 Tablespoon Water
- Measure ¾ cup of Diamond of California® Ranch Nut Coatings into a shallow bowl or plate.
- Place 1 tablespoon of water in shallow bowl.
- If making chicken tenders from larger breasts, cut chicken breasts lengthwise into about 1 1/4 inch wide strips
- Dip chicken in cold water, then press chicken into Nut Coatings and place on foil-lined sheet pan.
- Bake at 375°F for 15-17 minutes, until internal temperature of 165°F is reached.
If cooking in an air fryer:
- Take a serving or 3 TBSP of nut coatings and place in a small bowl. Set aside.
- Place 1 TBSP of cold water in a shallow bowl. Set aside.
- Take 4 oz. of chicken tenders about ¼ inch thick. *
- Dip chicken in the prepared bowl of cold water then coat in the prepared bowl of nut coatings.
- Place the coated chicken in the air fryer.
- Set to 375F for 13 minutes or until the internal temperature reaches 165F.
*Please note that bigger and thicker chicken breast will need longer cooking time. Always check the thickest part of the chicken when checking for internal temperature. Per USDA guidelines, the minimal internal temperature should reach 165F