How to make it

  • Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat 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.
  • To freeze put in ziplock bags, then just take out and heat in the over until warm on the day of serving.

Reviews & Comments 3

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  • conner909 11 years ago
    Looks like a good and healthy recipe! Your pictures look so professional!
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    " It was good "
    invisiblechef ate it and said...
    Hi
    I have done this with whole chicken pieces. I like the idea of making chicken fingers though. Great recipe. Rachel Ray gave me the idea by the way! During her low carb faze.

    Marie
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  • krumkake 12 years ago
    Keep those heart healthy recipes coming - this one sounds excellent, and we will be trying this in the coming week...thank you!
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