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Almond Crusted Chicken Tenders with Honey-Lemon Dipping Sauce

Almond Crusted Chicken Tenders with Honey-Lemon Dipping Sauce

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Passover cooking can be tricky, especially since every community has its own list of dos and don’ts. This recipe uses mostly raw ingredients, so it should cover most people’s criteria; but if you have a nut allergy, stay far, far away.


Now, in the name of brutal honesty, this was certainly not the recipe I initially set out to make. I had grand plans for tantalizing chicken meatballs in a hearty thick sauce, but alas—the results can best be described as an inedible pile of purple goop, and that’s the flattering description!

After that dismal disaster, I decided to go “safe” with fried chicken tenders—who doesn’t like that? The almond meal gives it a lovely nutty flavor, and a drizzle of lemon-honey sauce really takes it up a notch.


But first, cut the raw chicken into narrow strips (the narrower the better—mine were a little thick). I find it easier to cut the chicken thinly when it’s half-frozen. Then marinate the chicken in fresh lemon juice for a couple of hours. The acidity might give the chicken a whitish hue, but don’t worry about that.


Coat each piece of chicken in egg, and then in almond crumbs. Fry on medium heat for about 4 minutes on each side (but check that it’s fully cooked through), or drizzle generously with oil and bake at 425° F for 20–25 minutes (the time will depend on how thin or thick your pieces are).


While the chicken is cooking, prepare the lemon-honey sauce. Gently mix the mayonnaise with honey and fresh lemon juice. Mix in one direction until combined—this will ensure you don’t end up with a gloppy mess.


Ingredients:

  • 1 lb. chicken breast, cut into narrow strips
  • 2 eggs, lightly whisked
  • 3 lemons, juiced
  • 2 cups ground almonds
  • Oil for frying

  • 4 tbsp. mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. honey

Directions:

  1. Juice the lemons, and set aside 2 tablespoons for the dipping sauce.
  2. Marinate the chicken strips in the rest of the lemon juice for 2 hours.
  3. Prepare eggs in one bowl, and ground almond in a second.
  4. Dip chicken into egg, then into the ground almond, until fully coated.

Decide if you want to fry or bake your chicken.

  • To bake, grease a baking tray. Line chicken pieces up (they can be touching). Drizzle generously with oil. Bake at 425° F for 20–25 minutes.
  • To fry, fill frying pan halfway with oil. Heat to medium, and gently fry each piece until cooked through (approximately 4 minutes on each side). Remove from oil and place on a paper towel.

For the Dipping Sauce:

  • Mix mayonnaise with honey and lemon, gently stirring in one direction until combined. You may need to adjust the proportions, depending on which mayonnaise you use and according to your taste.

Serve chicken warm, with sauce either on the side or drizzled on top. Enjoy!

Have you ever made almond-crusted chicken? What are your go-to Passover dishes? What was your worst kitchen disaster? Leave a comment and let me know.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Miriam Szokovski April 26, 2016

to anonymous Yes, you could definitely serve it as an alternative option alongside red meat. Reply

Anonymous Mississauga April 25, 2016

Is this a nice "other than red meat" add on to the main course or would you stick to using it as an appetizer. I'd like some "meat" variety, just in case everyone doesn't love brisket.
Thanks
Caron Reply

Chabad.org Staff April 5, 2016

eggs/pareve here's some more explanation about why eggs are considered pareve: chabad.org/698970 Reply

Bob R. New York March 30, 2016

Pareve - hmmm Great recipe. The reason given by most rabanim for the meat/milk prohibition is that it was a pagan custom to cook a kid in its mother's milk. If we cook a chicken in eggs then what is the difference? Although it is not forbidden by halakha, there is undoubtedly a similarity. I guess the main difference is that the chicken -so far I know- has never been considered a sacred animal or a god, like the lamb was to Egyptians and the cow to some Hindus, although they are known to be sacrificed in voodoo religions. Buh! Reply

Miriam Szokovski May 30, 2014

chicken & egg Hi Esther,

Eggs are considered "pareve" and can definitely be eaten with chicken.

You can read more about the kosher laws here: chabad.org/82658 Reply

Esther May 29, 2014

This isn't Kosher this isn't kosher! you can't mix chicken with egg! Reply

Miriam Szokovski March 15, 2013

Fish Recipes Faygel - thanks for sharing your Tilapia recipe.

Adina - I have a strong aversion to fish so I cannot vouch for any fish recipes personally, but here are a few recipes from our Passover site which might help you.

Baked Salmon with Pineapple-Grapefruit Salsa:
Susannah's Orange-Glazed Salmon:
Tilapia with Vegetables: Reply

Miriam Szokovski March 15, 2013

Thank you to everyone for the lovely feedback. If you make it, come back and let us know how you found it.

Chevee - thanks. The little tidbits are things I either learned the hard way myself or read in some remote place and found to be true. I'm happy to pass them along. The mixing in one direction thing makes a HUGE difference.

Anonymous - thanks for pointing out that this is gluten free and good year round for people with gluten intolerance. I'm going to go back and add that in to my post.

Miriam - subbing with maple syrup sounds delicious. Maple syrup has a very strong flavor so I would cut it down and use half the amount. Reply

Kaminsky Daniel Natanya March 14, 2013

Great work. A geet passover! Reply

Miriam Beer Auckland, New Zealand via chabadtas.com March 13, 2013

Lemon chicken with dipping sauce I'm delighted with the recipe since I was looking for a nice gluten free, soy free recipe for the barbeque. My daughter in law has severe food intolerances so she will be ok with this. However she is also intolerant of honey could the dipping sauce then made with maple syrup ? Will have a trial run this Sunday or Monday. Reply

Adina March 13, 2013

Thanks, looks amazing! Any recipe for tilapia or salmon for Pesach? Reply

Faygel NY March 12, 2013

Lemon Chicken Have never made Lemon Chicken. This sounds delicious and very easy. Certainly going to give it a try. Reply

Giuliana Gilbert via chabadcenter.org March 12, 2013

Yummy! Going to try this one for sure! Reply

Sara March 12, 2013

YUM! Looks delish. Will definitely try G-d willing! Reply

Anonymous March 12, 2013

Fantastic! Gluten Free and Kosher for Pesach too! What a great dish for Pesach and for all year round if you have a gluten intolerance and can't indulge in regular battered fried chicken. Reply

Chevee March 10, 2013

I can't wait to try this recipe! I love the photos that are included in each recipe!! Also, the little tidbits of info in every post (ie mixing in one direction so you don't end up with a goopy mess- brilliant:)
Keep em coming!! Reply

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