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Almond-Crusted Chicken Fingers

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (66 Ratings): 4 out of 5 stars

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Ingredients

  1. Canola oil cooking spray
  2. 1/2 cup sliced almonds
  3. 1/4 cup whole-wheat flour
  4. 1 1/2 teaspoons paprika
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon dry mustard
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon freshly ground pepper
  9. 1 1/2 teaspoons extra-virgin olive oil
  10. 4 egg whites
  11. 1 pound chicken tenders

Nutrition Info

Per Serving

  • Calories: 260 kcal
  • |
  • Carbohydrates: 8 g
  • |
  • Dietary Fiber: 2 g
  • |
  • Fat: 10 g
  • |
  • Protein: 30 g
  • |
  • Sugars: 0 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Preheat oven to 475 degrees 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.

Yield: 4 servings

3. Still Hungry?

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.

Notes:

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.

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9 reviews

Most Helpful Reviews

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  • We can't wait to try it again!

    Natalie S - December 4, 2006 09:34:29 AM PST
    Ah man, it was so delicious! EVERYONE should try this!! the chewy, tender chicken fingers with some crunchy broccoli, (i put melted cheese over the brocolli) It was fantastic!!

    7 of 9 found this review helpful.

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  • delicious!

    Andrea :) - July 17, 2008 11:44:34 AM PST
    I was glad i read the review to only bake the fingers for 10 minutes. I flipped them after 5 and didn\'t need the wire rack. they were very good, and my 10 year old loved them too!

    3 of 3 found this review helpful.

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  • Great -- with help

    Sandi Dee - July 8, 2008 04:04:19 PM PST
    I\'m on Atkins, so I experiment with different coatings for chicken. I modified this one so it works better -- and easier too.

    1. Forget the eggs. Just spray PAM on chicken prior to coating.
    2. Use almond meal--forget the flour--add parlsey and other herbs for flavor
    3. Don\'t cook so long if thin fingers -- better yet, use whole breasts -- comes out juicy instead of dry out
    Try 450-475 for 10 minutes tops if fingers
    and 25 minutes for whole breasts
    Turn off heat, but don\'t open oven door --keep in oven for a few minutes to cook inside.

    You\'ll love the results.

    ps

    Experiment with other coatings --
    A bit of peanut butter then coat with ground peanuts
    Ground up wasabi peas or wasabi peanuts

    Let me know what you think

    6 of 10 found this review helpful.

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  • I will try it

    dmclwilliams - March 18, 2009 01:27:40 PM PST
    Finally, a recipe that I can actually use. I use whole wheat flour all of the time on fish. I have the best tasting fish without all of the calories and I fry the fish in extra virgin olive oil. This recipe is a little different with the almonds, but worth trying because it uses whole wheat flour.
    thanks

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  • Not bad at all!

    califa_chillin - November 14, 2008 01:04:05 PM PST
    Mine did not come out like a paste, I used the 1 1/2 teaspoon of olive oil and it came out just fine. AND used the food processor.

    For those of you who do not have time, you can just prepare the mixture ahead of time and place it into an air tight container. Fillet the chicken breasts (I used chicken breasts in this recipe) and put in in a clean container. Then when you are ready to cook, pull the mixture, egg white and chicken out of the refrigerator, mix them all together and bake.

    I think this mixture is a lot healthier than buying it premixed in packets.

    I give this recipe all five stars.

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