Spicy Orange Almond-Crusted Chicken Tenders

A classic chicken tender dish made with flavorful, fiery citrus notes and zero starch– you will feel pleasantly full after eating this!


  • 2/3-pound boneless skinless chicken thighs (approximately 2 chicken thighs)
  • 1/4 cup Fiery Orange Garlic Chili Oil
  • juice from 1/2 medium orange
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried sage
  • 1 cup almond flour

Special equipment:

  • Plastic wrap
  • Air fryer (if not possible, you can use a convention oven and baking sheet)
  • Kitchen scissors or serrated knife
  • Parchment paper and compostable paper plates (for easy cleanup)

Prep Time: 6-12 hours marination
Hands-on time: 25-30 minutes
Yields: 2 servings


  1. Using a serrated knife or kitchen scissors, cut each chicken thigh in half to create approximately 4 large strips.
  2. Combine the chicken strips, juice from the orange, herbs, and chili oil in a medium bowl. Toss with a fork to coat, and seal with plastic wrap. Refrigerate for 6-12 hours. (***Note: the longer you let this marinate, the more tender and practically falling off itself it will be!)
  3. In a paper plate, spread out 1 cup of almond flour. One at a time, place each marinated chicken strip onto the plate and coat the strip with almond flour, using a fork to toss and rotate each strip. Carefully lift each chicken strip and place into parchment paper lined air fryer tray (or on parchment paper lined baking sheet), careful to give each strip enough space so they do not overlap.
  4. If using air fryer, fry chicken at 400 degrees F for 25 minutes, until almond coating is nice and crispy. If using oven, bake the chicken at 400 degrees F for 30 minutes, until coating is crispy.

Yasmine’s Notes:

An excellent alternative to traditional starch-fried chicken, I found myself feeling like truly… truly… I’d eaten food after eating this. Pleasantly satiated, compared to … sigh… the many many times I’ve felt sick to my stomach when eating certain other fast-food chicken tenders in the past.

Word to the wise: if you, like me, especially like your chicken tenders hot, I recommend you add just an extra dash of cayenne pepper once it’s cooked! Or make your chili oil at SPICY levels. I also recommend this as a salad topper– recipe found here.


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