Recipe Image

Almond-Crusted Chicken Strips

  • 20 m
  • 40 m
Diabetic Living Magazine
“Give these oven "fried" chicken strips a try, and you may just find the perfect healthy swap for restaurant chicken fingers.”


    • 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)


  • 1 Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
  • 2 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.
  • 3 Bake the chicken, flipping the pieces halfway through, until golden brown and registers 165°F on an instant-read thermometer, 18 to 20 minutes.
  • 4 Meanwhile, combine mayonnaise, honey, mustard and vinegar in a small bowl. Serve the chicken with the sauce, sprinkled with parsley, if desired.
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