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Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:12 chicken fingersJump to Nutrition Facts
Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:12 chicken fingers
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:12 chicken fingers
Yield:
12 chicken fingers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCanola oil cooking spray½cupsliced almonds¼cupwhole-wheat flour1 ½teaspoonspaprika½teaspoongarlic powder½teaspoondry mustard¼teaspoonsalt⅛teaspoonfreshly ground pepper1 ½teaspoonsextra-virgin olive oil4large egg whites1 pound chicken tenders, (see Ingredient Note)
Cook Mode(Keep screen awake)
Ingredients
Canola oil cooking spray
½cupsliced almonds
¼cupwhole-wheat flour
1 ½teaspoonspaprika
½teaspoongarlic powder
½teaspoondry mustard
¼teaspoonsalt
⅛teaspoonfreshly ground pepper
1 ½teaspoonsextra-virgin olive oil
4large egg whites
1 pound chicken tenders, (see Ingredient Note)
DirectionsPreheat oven to 475 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it 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.TipsIngredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”Originally appeared: EatingWell Magazine, August/September 2005
Directions
Preheat oven to 475 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it 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.TipsIngredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Preheat oven to 475 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it 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.
Tips
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Originally appeared: EatingWell Magazine, August/September 2005
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Nutrition Facts(per serving)185Calories7gFat4gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
