Prep Time: 20 minutes
Cooking Time: 40 minutes
Directions1. 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.
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 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.
Nutrition FactsCalories 184
Total Fat 7.0 g (Saturated Fat 1.0 g )
Cholesterol 63.0 mg
Protein 26.0 g
Fiber 1.0 g
Carbohydrate Total 4.0 g
Sodium 147.0 mg
Potassium 264.0 mg
Added Sugars 0.0 g