Thursday, March 10, 2016

Crusted Chicken Fingers

Ingredients :

Canola oil cooking spray
2 cup sliced almonds
1/4 cup whole-wheat flour
1-1/2 teaspoons paprika
2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
4 egg whites
1 pound chicken tenders

Preparation :

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. 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, 25-30 minutes.

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