Almond Crusted Chicken Tenders with Honey-Lemon Dipping Sauce

By Miriam Szokovski   |   March 14, 2013

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.



    • 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


  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.

MH – New York Jewish Guide

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