Wasabi-Almond Crusted Chicken Tenders with sriracha ketchup make for delicious game day eats!
Football season is in full swing, and that means game day snacks are on my agenda. Growing up in a football household, Sundays were aptly deemed “Football Sundays.” The dads would sit around drinking beers and watching the game, while the kids would run around the house tossing a kid-sized football between bites of delivery pizza.
Now that I’m an adult, I spend game days watching with my boyfriend. We’re the ones sitting on the couch drinking beers, our eyes glued to the TV. Not much has changed, except I’ve swapped mediocre pizza for homemade game day snacks.
Game day snacks, in my opinion, have two key characteristics. They are bursting with flavor, and can be picked up with your fingers. Dips, chips, wings, and things.
These Wasabi-Almond Crusted Chicken Tenders are my new favorite Sunday snack. They’re made with Wasabi & Soy Sauce Almonds. Like woah, guys. The only way I can describe how good these are is the following:
Scene: Car, coming home from yoga. Rebe has brought the package of Wasabi & Soy Sauce Almonds and hands them to Me.
Me: (eating almonds) holy s***, these are amazing.
Rebe: yeah? that’s great.
Me: (chomping down) no like these are SO good.
Rebe: uhh, don’t you need those for your post?
Me: (scarfing) I CAN’T HELP MYSELF I’LL JUST HAVE TO GET MORE AT THE STORE
Plus, nut-crusted chicken is a flavor party in your mouth like no other. It’s savory and salty and protein-y all at the same time. The wasabi and soy combo brings it to another level entirely.
Though I miss the days of tossing a tiny tike football around the house, I wouldn’t trade these tenders for delivery pizza any day. I’m happy to be an adult 🙂
For the chicken tenders
- 12 ounces Blue Diamond Wasabi & Soy Sauce Almonds
- 3 large eggs, room temperature
- 1/4 cup milk
- 1 1/2 pounds chicken cutlets
For the sriracha ketchup
- 1/3 cup ketchup
- 1 tablespoon sriracha sauce
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
- In a food processor, pulse the almonds until mixture resembles sand. Place half of almond meal on a large plate, reserving the other half (this will help to keep the almond meal dry as the battered chicken touches it).
- Whisk eggs and milk in a small bowl. Trim chicken into roughly 1.5"x3" strips. Dip each tender into the egg mixture, then coat with almond meal on both sides. Place onto prepared sheet. Once your first half of almond meal begins to get wet, dump it out and replace it with the reserved second half of almond meal.
- Bake for 25 minutes, or until golden brown.
- While the tenders are cooking, make the sriracha ketchup. Combine sriracha and ketchup in a bowl and whisk until combined. Serve with tenders.
This post is sponsored by Blue Diamond Almonds. Ditch the chips and grab some Game Changing Flavors this football season! Enter for a chance to win the Ultimate Football Party Prize Pack, get great savings and ideas for delicious snack hacks at GameChangingFlavors.com.