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Almond-Crusted Chicken Fingers

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“This recipe came from the "Eating Well" magazine, 2005. I have tried it...this is excellent. I modifed the recipe for posting purposes.”

Ingredients Nutrition


  1. Preheat oven to 475 degrees. Set a wire rack on a baking sheet cover with aluminum foil and coat with cooking spray.
  2. 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 throughly, about 1 minute. With the processor still running, drizzle in oil; process until combined. Transfer the mixture to a low dish.
  3. Whisk egg whites in a second low 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.
  4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. Makes 4 servings.

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