Almond-Crusted Chicken Fingers

By Jackie618

NUTRITION
Per serving: 174 calories; 4 g fat ( 1 g sat , 2 g mono ); 66 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 254 mg sodium; 76 mg potassium.

Ingredients

• Canola oil cooking spray
• 1/2 1/2 1/2 cup sliced almonds
• 1/4 1/4 1/4 cup whole-wheat flour
• 1 1/2 1 1/2 1/2 teaspoons paprika
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon dry mustard
• 1/4 1/4 1/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon freshly ground pepper
• 1 1/2 1 1/2 1/2 teaspoons extra-virgin olive oil
• 4 4 4 large egg whites
• 1 1 1 pound chicken tenders, (see Ingredient Note)

Preparation

Step 1

Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.