I came across this recipe on Pinterest while looking for easy and healthy chicken recipes. I quickly found this recipe; however, I managed to get lost in the world of Pinterest yet again (decor and food boards suck me in every single time). Two hours or so later, I found myself going through my pantry and fridge to see if I had all the ingredients. To my surprise, I had all the ingredients and made it the very next day. My husband loved it! He gave it rave reviews, so I figured it was my duty to share this amazing dish with you.
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 ( I used chicken breasts cut into strips)
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.
Until next time,
Karina