Whenever these come out of oven, the entire tray is gone before I can even grab a bite

Once I started making oven baked chicken tenders, I never wanted to go back to the fried variety. I’ve found that these leave me feeling so much more light than the other kind, so why would I hang on to that greasy fryer oil? The recipe below brilliantly combines parmesan cheese and crushed almonds to create a super savory crust. They’re so much better than the normal fried chicken tenders, so beware: you may never go back!
If you have nut allergies, you can substitute cashews or even sunflower seeds in the crust. You may have to play around with how much you pulse them in the food processor to get it just right, but there is no reason why you can’t use other types of nuts in this recipe.
LOW CARB BAKED CHICKEN TENDERS
4 15 MINUTES 25 MINUTES 40 MINUTES
2 ounces parmesan cheese, finely grated
1/4 cup finely ground almonds
1 teaspoon granulated garlic
1/4 teaspoon dried mustard
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup butter