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Nutrition Information

  • Diabetes Appropriate
  • Healthy Weight
  • Heart Healthy
  • Low Calorie
  • Low Carb
  • Low Sat Fat
  • Low Sodium
  • Nutrition Facts Per serving
  • 147 Calories
  • 4g Fat
  • 1g Saturated Fat
  • 49mg Cholesterol
  • 214mg Sodium
  • 4g Carbohydrates
  • 1g Fiber
  • 21g Protein

* Nutrition information not available.

Almond-Crusted Chicken Fingers

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Description

Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids forgetting about fast food and begging for this dinnertime treat.

Ingredients

  • Almond-Crusted Chicken Fingers
  • 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 egg whites
  • 1 pound chicken tenders

Recipe Tips

Ingredient note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

Directions

  1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
  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.
  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.
  4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.