Almond-Crusted Chicken Fingers

From EatingWell: August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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:

"This is a very tasty recipe! Healthy too! I did have a problem after I breaded the other half of the chicken. The nut/flour mixture became to gooey and would not stay on the chicken. I think next time I will divide the nut/flour mixture...

Comments

Comment	Posted
This is a very tasty recipe! Healthy too! I did have a problem after I breaded the other half of the chicken. The nut/flour mixture became to gooey and would not stay on the chicken. I think next time I will divide the nut/flour mixture into 2 bowls to solve this problem. I also used boneless, skinless chicken breasts and just cut them into 4-5 smaller pieces instead of using chicken tenders. Came out moist, tasty and delicious. Janine, St. Augustine, Florida	4 weeks 16 hours ago

Comment

Posted

This is a very tasty recipe! Healthy too! I did have a problem after I breaded the other half of the chicken. The nut/flour mixture became to gooey and would not stay on the chicken. I think next time I will divide the nut/flour mixture into 2 bowls to solve this problem. I also used boneless, skinless chicken breasts and just cut them into 4-5 smaller pieces instead of using chicken tenders. Came out moist, tasty and delicious.
Janine, St. Augustine, Florida

4 weeks 16 hours ago