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Almond-Crusted Chicken Fingers

  • 20 m
  • 40 m
EatingWell Test Kitchen
“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
    • ½ cup sliced almonds
    • ¼ cup whole-wheat flour
    • 1½ teaspoons paprika
    • ½ teaspoon garlic powder
    • ½ teaspoon dry mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 1½ teaspoons extra-virgin olive oil
    • 4 large egg whites
    • 1 pound chicken tenders, (see Ingredient Note)

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.
  • Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
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