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Almond-Crusted Chicken Fingers

August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 2.9 (1114 votes)

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.



READER'S COMMENT:
"I made this last night for dinner, and love them. Even my 7 year old ate it up! Quick Tip: the batter doesn't need to combine with the oil, it just needs to be like bread crumbs, then the egg whites will make them stick to the chicken....
Almond-Crusted Chicken Fingers

34 Reviews for Almond-Crusted Chicken Fingers

05/03/2010
Anonymous

This looks great! My only question is, would battered tenders freeze well, and how long would they keep? I'm looking for a healthier alternative to the frozen chicken nuggets I can get at the store.

Comments
04/10/2010

Very delicious. Loved it!

Comments
04/02/2010
Anonymous

Easy and delicious. A hit with my 5 year old.

Comments
04/01/2010

These are great...simple to make, very tasty and definitely healthier for the kids than fast food at the drive thru. I placed the mixture in a cookie sheet and spread it out kind of thin so it didn't get gooey or thick. Will definitely make these again. The almonds give it a great flavor.

Comments
03/31/2010

This recipe tasted great! I used two bowls instead of the bag, and I also put alittle bit of salt and pepper in my egg mixture. The batter covered great on about 6 or 7 chicken tenders before it became gooey. The chicken came out tender and juicy when cooked for about 25 minuets,My family loved them. A light honey mustard or bbq sauce will go great for dipping.This will go in my favorites!
K.Brand, Lakeland ,Florida

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