Hemp-Crusted Baked Chicken Tenders
Make Hemp-Crusted Baked Chicken Tenders for crispy, nutty baked chicken that's family-friendly and easy to customize.
Ingredients
- 1/2 cup hemp seeds
- 1/2 cup ground almonds or almond meal
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (or any paprika)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of cayenne pepper
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/4-inch thick strips
- 2 large eggs, whisked
- cooking spray (or you can also use olive oil in a Misto)
Instructions
Step 1: Preheat and prepare the baking sheet
Heat the oven to 400°F and line a large rectangular baking sheet with a strip of parchment paper so the tenders will rest on a clean, nonstick surface. The sheet should be fully covered with parchment, edges trimmed so the paper lies flat on the painted pine surface later when plated. This small prep step keeps everything tidy and sets the geometric language for the whole process — we’ll be working with a rectangular tray from here on out.
Step 2: Combine the dry hemp-almond crust
In a medium bowl whisk together the hemp seeds, ground almonds (almond meal), garlic powder, smoked paprika, salt, black pepper and a pinch of cayenne until the mixture is evenly textured and aromatic. You want a coarse, seed-studded blend where the hemp pieces and almond crumbs are distinct: visually flecked, slightly oily from the seeds, and ready to adhere to wet chicken.
Step 3: Set up dipping stations and bread the chicken
Arrange dipping stations in order on the surface: a plate or shallow tray of trimmed chicken strips, a shallow bowl with the two whisked eggs, the medium bowl with the hemp-almond crumb, and the prepared parchment-lined rectangular baking sheet. Dip each 1/4-inch-thick chicken strip into the eggs until completely coated, let excess drip, then roll and press gently into the hemp-almond mixture until fully encrusted. Transfer each coated strip to the parchment-lined baking sheet so they sit separated and ready to bake.
Step 4: Spray, bake, and turn halfway
Give the arranged chicken strips a light, even spritz of cooking spray (or a thin brush of olive oil) so the hemp crust will crisp and take on a golden color. Bake on the middle rack about 15–20 minutes, turning once halfway through, until the chicken is cooked through and the crust reads golden-brown and dry to the touch — no wet batter remains.
Step 5: Rest briefly and serve warm
Remove the tray from the oven and let the tenders rest a couple minutes on the parchment so the crust firms up. Transfer the golden hemp-crusted tenders to a rectangular serving platter or present them directly on the same parchment-lined tray, arranged upright and leaning for visual height, and accompany with a small glass bowl of vibrant red dipping sauce.
Notes
- Press the hemp mixture firmly into the egg-coated chicken so the crust adheres well.
- Spray or brush a little oil on the crust before baking to promote golden color.
- Store leftovers with a paper towel in the container to help the crust stay crisp.