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Almond-Crusted Chicken Fingers

MP4738

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.

Servings

Makes 4 servings

Prep Time

20 minutes

Total Time

40 minutes

Ingredients

  • Canola oil cooking spray
  • 1/2cup sliced almonds
  • 1/4cup whole-wheat flour
  • 1 1/2teaspoons paprika
  • 1/2teaspoon garlic powder
  • 1/2teaspoon dry mustard
  • 1/4teaspoon salt
  • 1/8teaspoon freshly ground pepper
  • 1 1/2teaspoons extra-virgin olive oil
  • 4large egg whites
  • 1pound chicken tenders

Instructions

  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.

Nutrition Facts

Per serving (recipe makes Makes 4 servings)

Calories 184kcal
Carbohydrate Total 4g
Total Sugars 0g
Added Sugars 0g
Fiber 1g
Total Fat 7g
Saturated Fat 1g
Mono Saturated Fat 3g
Cholesterol 63mg
Sodium 147mg
Protein 26g
Potassium 264mg
Calcium 30mg
Folate 8mcg
Omega-6 1g
Vitamin E 3mg
Zinc 1mg
Vitamin B3 11mg