Almond-Crusted Chicken Fingers

By Ellie

4 Person

40 Minutes

184 Calories

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.

Ingredients

1 pound chicken tenders, (see Ingredient Note)
4 large egg whites
1½ tsp. extra-virgin olive oil
⅛ tsp. freshly ground pepper
¼ tsp. salt
½ tsp. dry mustard
½ tsp. garlic powder
1½ tsp. paprika
¼ cup whole-wheat flour
½ cup sliced almonds
Canola oil cooking spray

Method

01

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.
02

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.
03

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.
04

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
05

Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Related Tags

Almond-Crusted Chicken Fingers

4.6

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 184 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1 pound chicken tenders, (see Ingredient Note)

4 large egg whites

1½ tsp. extra-virgin olive oil

⅛ tsp. freshly ground pepper

¼ tsp. salt

½ tsp. dry mustard

½ tsp. garlic powder

1½ tsp. paprika

¼ cup whole-wheat flour

½ cup sliced almonds

Canola oil cooking spray

03 Method

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

04 Author