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Almond-Crusted Chicken Fingers

February 8, 2012

I yanked this recipe from Eating Well, because it looked really simple. I also like that the breading has almond in it for an unusual twist. This comes together quickly and is delicious.

You will need:

  • 1/2 c sliced almonds
  • 1/4 c whole-wheat flour
  • 1 1/2 t paprika
  • 1/2 t garlic powder
  • 1/2 t dry mustard
  • 1/4 t salt
  • 1/8 t freshly ground pepper
  • 1 1/2 t  olive oil
  • 4 egg whites
  • 1 lb chicken tenders

Then you will…

  1. Preheat oven to 475 degrees. Line a baking sheet with foil and lightly coat with nonstick spray (or simply line with parchment paper).
  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.
  3. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
  4. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat.
  5. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.)
  6. Place the tenders on the prepared tray and coat with cooking spray; turn and spray the other side.
  7. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. Flip once halfway through.
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