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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.
EatingWell Healthy in a Hurry Cookbook
by The Editors of EatingWell

Makes 4 servings


    • Canola oil cooking spray
    • 1/2 cup sliced almonds
    • 1/4 cup whole-wheat flour
    • 1½ teaspoons paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dry mustard
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1½ teaspoons extra-virgin olive oil
    • 4 egg whites (see Note]
    • 1 pound  chicken tenders


1. 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.

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.

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