Instructions
HOW TO MAKE ALMOND-CRUSTED CHICKEN STRIPS, IF YOU LIKED IT SAY HELLO
- 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
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Preheat oven to 475°F.
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Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
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Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor and process until the almonds are finely chopped and the paprika is mixed throughout.
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With the motor running, slowly drizzle in olive oil; process until combined.
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Transfer the mixture to a shallow dish.
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Whisk egg whites in a second shallow dish.
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Coat chicken tenders and transfer each tender to the almond mixture; turn to coat evenly.
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Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
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Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Ingredients
- 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