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  • Almond-Crusted Chicken Fingers

    1 vote
    Almond-Crusted Chicken Fingers
    Prep time:
    Cook time:
    Servings: 4
    by Wendy Saxena-Smith
    139 recipes
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    Instead of batter-dipped, deep-fried nuggets, we coat chicken tenders in a seasoned almond and whole-wheat flour crust and then oven-fry them to perfection. With half the fat of standard breaded chicken tenders, you can enjoy to your (healthy) heart's content.

    Ingredients

    • Canola oil cooking spray
    • 1/2 cup sliced almonds
    • 1/4 cup whole-wheat flour
    • 1 1/2 teaspoons paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dry mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1 1/2 teaspoons extra-virgin olive oil
    • 4 large egg whites
    • 1 pound chicken tenders, (see Ingredient Note)
    • Try with these sides:
    • Whole-wheat couscous (1/2 cup, cooked)
    • Mary's Zucchini with Parmesan
    • Cucumber Salad
    • Cinnamon Baked Apples or
    • Pear Mincemeat Strudel

    Directions

    1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
    2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
    3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
    4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

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