Almond-Crusted Chicken Fingers

Number of Servings
      • 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 each egg whites (see Ingredient note)
      • 1 pound chicken tenders


Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray. 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.
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.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Nutrition Information
Nutritional Information for serving of chicken fingers:  Calories: 147.0; Fat 4.0g; Cholesterol 49.0mg; Sodium 214.0mg; Total Carbs 4.0g; Dietary Fiber 1.0g;
Protein 21.0g