Almond-Crusted Chicken Fingers

Dinner time can be tough! Between getting home from work, helping with homework, cleaning up the house and a million other things, you want to prepare something healthy for your family. This Almond-Crusted Chicken is a tasty alternative to frozen, processed chicken tenders. Try them with a side of broccoli, sweet potatoes or on top of a salad. Enjoy!

Here’s what you need:

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

Cooking Instructions

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

Mix the almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor until the almonds are finely chopped and the paprika is mixed throughout (about one 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.

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