A healthy version of crunchy chicken we all love and crave! This recipe is baked, not fried, so we can feel great about adding to our go-to quick and healthy meal list. Bonus: They do great with freezing! I like to make extra and freeze to have on hand for those nights I just don’t have the time or energy to spend on dinner.

This is a recipe I’ve seen my good friend, Jamie Nickley, often as well. (In fact, the picture featured in this recipe is hers. She gave me the ok to use it because I didn’t have one ready. 😉 Thank you, Jamie!)


  • 2-3 Chicken breast (humanly raised)
  • 1 1/2 C Almonds crushed (can use any nut! Walnuts are great too. Can also use almond meal instead of crushed almonds.)
  • 2 large eggs


  • Preheat oven to 425-450 degrees.
  • Line baking sheet with parchment paper, spray well with cooking spray and set aside.
  • In one small bowl, add crushed or ground almonds.
  • In another small bowl, whisk the eggs.
  • Rinse chicken breasts and pat dry with paper towel. (Cut into roughly 1/2 inch thick strips lengthwise if wanting to make into tenders.)
  • Dip each breast or strip into egg mixture and coat completely in almond then place on prepared baking sheet.
  • Bake for 15 minutes on one side, *flip and bake for another 12-15 minutes or until golden brown. *Flipping is key to getting that crunch we love!
  • Enjoy!