Crunchy almonds make a decidedly unique crust for fried chicken tenders. Using blanched nuts allows for better caramelization and results in supremely buttery, crisp chicken.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Add the almonds to a food processor and pulse into a crumb consistency. Add the panko crumbs and pulse once or twice., set this mixture aside on a plate. Rinse the chicken breast and cut into 6 or 7 strips. Combine the salt, pepper, paprika and nutmeg. Sprinkle this mixture onto the chicken strips.
Whisk together the eggs and water. Toss the chicken strips in the rice flour liberally.
Dunk each strip into the eggs and water, shake off excess and dunk the chicken into the almond breading. Set the strips aside until finished breading all.
Heat a large skillet over high and add the oil. Place the strips into the oil carefully but quickly. Adjust the heat to medium and fry the chicken for 5-6 minutes. Turn the heat up to high and flip the chicken strips over. Return the heat to medium and fry for another 5-6 minutes.
Remove the chicken strips to drain on a rack over paper towels.