Almond-Crusted Chicken Fingers

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

Your rating: None Average: 2.9 (1159 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.

"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


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


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.


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!!


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


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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