Nutrition per serving may change if servings are adjusted.
1 egg white
1 tablespoon water
¼ cup whole-wheat flour
½ cup panko breadcrumbs
⅓ cup almond flour
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)
1¼ pounds chicken tenders (10 tenders)
¼ cup light mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon red-wine vinegar or cider vinegar
Chopped fresh parsley (optional)
Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
Combine egg white and water in a shallow dish. Place flour in a second shallow dish. Combine panko, almond meal, paprika, garlic powder, salt, pepper and cayenne in a third shallow dish. One piece at a time, dip chicken in the flour, then in the egg, then in the crumb mixture to coat. Arrange on the prepared baking sheet.
Bake the chicken, flipping the pieces halfway through, until golden brown and registers 165°F on an instant-read thermometer, 18 to 20 minutes.
Meanwhile, combine mayonnaise, honey, mustard and vinegar in a small bowl. Serve the chicken with the sauce, sprinkled with parsley, if desired.