Almond Crusted Chicken Strips
The ultimate comfort food, Almond Crusted Chicken Strips are crispy, tender, and satisfying. This easy weeknight dinner will quickly become a family favorite. Enjoy delicious, nutty flavors with each bite; make them tonight!
Equipment
- Mixing Bowl
- Chef's Knife
- Whisk
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1 spray Canola oil cooking spray
- 1/2 cup Sliced almonds
- 1/4 cup Whole-wheat flour
- 1 1/2 teaspoons Paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Dry 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
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 sliced almonds, whole-wheat flour, paprika, garlic powder, dry mustard, salt, and freshly ground pepper in a food processor and process until the almonds are finely chopped and the paprika is mixed throughout.
- With the motor running, slowly drizzle in extra-virgin olive oil; process until combined.
- Transfer the mixture to a shallow dish.
- Whisk egg whites in a second shallow dish.
- Coat chicken tenders and 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, 20 to 25 minutes.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: These chicken strips can be frozen for up to 2 months; just reheat them in the oven to regain crispiness.
- Pairing: Serve with a fresh salad or dipping sauce for a complete meal.
- Make it a Meal: Consider pairing these strips with roasted vegetables for a nutritious dinner.
- Variations: Experiment with different nuts or spices for a unique flavor.