Almond-Crusted Chicken Fingers

2014-02-15
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    147 calorie
  • Saturated Fat

    1 grams
  • Cholesterol

    49 grams
  • Sodium

    214 milligrams
  • Carbohydrate

    4 grams
  • Fiber

    1 grams
  • Protein

    21 grams

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 egg whites (see Ingredient note)
  • 1 pound chicken tenders

Method

Step 1

Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

Step 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.

Step 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.

Step 4

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Step 5

Ingredient note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

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