Instructions

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
2. 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).
3. 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.
4. Bake for 25 minutes, or until golden brown.
5. While the tenders are cooking, make the sriracha ketchup. Combine sriracha and ketchup in a bowl and whisk until combined. Serve with tenders.