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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 (1133 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

35 Reviews for Almond-Crusted Chicken Fingers

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

Comments
03/24/2010

The whole family enjoyed these when I made them for dinner last night. They did get a little messy when I was trying to bread them, but overall for they are worth the work to cut out the fat and calories.

Comments
03/13/2010
Anonymous

It was very good, i do agree with the other comment about the nut mixture getting to gooey. I think putting the nut mixture in two bowls is a very good idea. My 6 year old daughter also loved them!! Yum!!

Comments
02/26/2010
Anonymous

Very easy recipe, but the chicken needs to either be seasoned well before breading, or once cooked, needs a nice dipping sauce.

Comments
02/11/2010
Anonymous

These were pretty good. You should definately season your chicken with either salt or seasoning salt before putting them in the batter.

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