Almond-Crusted Chicken Strips
Not only do these chicken strips look good – they taste amazing!
Prep Time12 mins
Cook Time20 mins
Total Time32 mins
- 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
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.
Calories: 266kcal | Carbohydrates: 9g | Protein: 31g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 327mg | Potassium: 607mg | Fiber: 2g | Vitamin A: 8.1% | Vitamin C: 1.6% | Calcium: 4.4% | Iron: 7.5%