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Foodie 411

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Chicken Fingers

This Recipe Is:

WebMD Recipe from EatingWell.com

Instead of batter-dipped, deep-fried nuggets, we coat chicken tenders in a seasoned almond and whole-wheat flour crust and then oven-fry them to perfection. With half the fat of standard breaded chicken tenders, you can enjoy to your (healthy) heart’s content.

Ingredients

Prep: 20 minutes | Total Time: 40 minutes

1/2 cup
almonds, sliced
1/4 cup
whole wheat flour
1 1/2 teaspoons
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried 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
canola oil cooking spray

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; 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.
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.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com