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Almond-Crusted Chicken Fingers
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  • total
  • prep
147 calories/serving

Provided By:
EatingWell

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    • 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.

    Ingredients

    Serves:

    Directions

    1. Preheat oven to 475°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.

    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.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 147Total Carbohydrates 4gm1%
    Calories from fat 36Total Fat 4gm6%
    Saturated Fat 1gm5%Mono Unsaturated Fat 3gm
    Protein21gmCholesterol 49mg16%
    Fiber 1gm1%Sodium 214mg9%

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    1 Comment

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    michunga1221

    These chicken fingers was great to change up the same-old-same-old in a low-carb diet. I did make two changes: omitted the flour and doubled the recipe because there wasn't enough "breading" to cover all of the strips once the flour was omitted.

    June 22 2010 at 3:06 PM Report abuse rate up rate down Reply

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