These Almond Crusted Chicken Strips are the perfect protein-packed dinner or snack. Baked in the oven, these chicken strips are supremely crunchy on the outside and so tender on the inside. Dip in ranch or BBQ sauce for a kid-friendly meal!
Our whole family loves chicken strips. They are great for a weeknight dinner or you can double the recipe and serve to a crowd. Because they’re baked {not fried} they can be made in advance and kept warm in the oven. This recipe is amazingly heart-healthy AND delicious! It’s takes just a few minutes to prepare and pop in the oven. Loads of seasoning and of course the almonds create that crunchy exterior and fabulous taste we all crave in a chicken strip. My husband looked at me a little strange when I told him I’d be making heart-healthy chicken strips. He came into the kitchen just as I was getting ready to put them in the oven and said “Wow! Those actually look really good!”
Not only do these chicken strips look good – they taste amazing! The chicken comes out perfectly moist and tender. The seasonings are spot-on providing tons of flavor that everyone can enjoy. If you’re not cooking for kids, feel free to add a little spice to the seasoning to kick it up a notch.
Chicken tenders contain almost no fat. Breading the tenders in almonds make this recipe a heart-healthy option that can be enjoyed by the whole family!
I served these chicken strips with bbq sauce and ranch dip but honestly, they were terrific on their own!
Almond-Crusted Chicken Strips
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
Instructions
- 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 and process until the almonds are finely chopped and the paprika is mixed throughout.
- With the motor running, slowly drizzle in olive oil; process until combined.
- Transfer the mixture to a shallow dish.
- Whisk egg whites in a second shallow dish.
- Coat chicken tenders and transfer each tender to the almond mixture; turn to coat evenly.
- 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.
Nutrition
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